Almond Spice Buckbread

Makes 20 2"x2" pieces

On my quest to develop the perfect cracker upon which to spread raw almond butter, I figured, why not just use almonds? To optimize digestion, I try to avoid using more than one source of fat at a time in a recipe, or combining fats with sweets. So this is my attempt to enjoy almonds without any added sweetners. It has a warm autumnal taste without being heavy.

Ingredients

  • 1 cup almonds, soaked 12 hours
  • ½ cup rejuvelac
  • 1 cup buckwheat groats, sprouted
  • ½ teaspoon sea salt
  • ¾ teaspoon ground vanilla bean or vanilla extract
  • ¼ teaspoon fresh ground cloves, (grind in coffee grinder)
  • 1 dash fresh grated nutmeg
  • zest of one organic orange

Preparation

Prerequisites:
  • Rejuvelac
  • Soaked and sprouted almonds
  • Soaked and sprouted buckwheat

1. Process almonds and buckwheat with rejuvelac until smooth. 2. Mix in nutmeg, cloves, salt, vanilla. 3. Spoon onto teflex sheet, flatten into a 8”x10” rectangle with a spatula and score (4 lines one way, 5 lines the other or however you like) with a butter knife. 4. Sprinkle orange zest evenly over of ready-to-dehydrate bread. 5. Dehydrate for about 20 hours or until desired consistency is attained.

Comments

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trip writes: (April 22, 2007)

How do you get rid of the brown casings of buckwheat groats?

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LovefoodLaughter writes: (April 24, 2007)

I use hulled buckwheat groats from the sproutpeople.com

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envirogenny writes: (September 05, 2007)

what is rejuvelac? Where can you get it?

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