Beet,Thyme and Sesame together : my very first own cracker recipe that rocks! Hope you like it too! this bread is crisp but not crumbly and has a very nice flavour and a great slightly pink colour.
About 1.5 cups of raw wheat berries (soaked overnight)
1/2 cup of wet sunflower seed pulp (from making milk perhaps)
2 teaspoons of sea salt
1 squirt of agave nectar
1/4 olive oil
This is a great bread, and the best part is that it is in the spirit of reuse & recycle!
If you make rejuvalac, you typically use 1 cup dry soft wheat berries, which yields about 4 cups sprouted berries. Why throw them away? Instead, mix them up with any veggies and whatever spices you want! This version fills the house with a wonderful smell of Jalapeno and cheese! Yummy!
This mild bread reminds me of the brown bread you can buy in the local bakeries around here – slightly sweet and whole-grain flavoured. My favourite way to eat it is as a cream cheese and ‘jelly’ sandwich as pictured above.