Recipe No. 1. CARROT BREAD.
Ingredients:
- 1 cup sprouted wheat
- 0.5 cups flaxseed
- 0.5 cups sunflower seeds
- Fresh cake from 2 carrots
- 0.5 pcs. onions
- 2 tablespoons olive oil
Preparation:
Grind wheat, flax and sunflower seeds in a food processor, add carrot cake, olive oil and mix thoroughly. Grate the onion, add to the dough, mix.
Make flat cakes from the prepared dough, the size of pancakes. Place in a dryer (or oven at 47 degrees) and dry on both sides. This may take 5-6 hours.
You can also add dried bell peppers, hot peppers, tomatoes, raisins, and walnuts to the dough.
Recipe No. 2. DELICIOUS GRAIN, YEAST-FREE BREAD (without flour)
Ingredients:
- 1 cup sunflower seeds
- ½ cup flax seeds
- ½ cup hazelnuts
- 1.5 cups NOT instant oatmeal
- 4 tablespoons bran
- 1 teaspoon pink salt
- 1 tablespoon maple syrup or a couple drops of stevia)
- 3 tablespoons of vegetable oil
- 1.5 glasses of water
Preparation:
Cooking time: 60 minutes
- If you have a silicone baking dish on your household, take it. If not, don’t worry, you can get by with the regular one. You just have to line it with parchment paper (leaving large tails on the sides) and grease it a little with oil.
Combine all dry ingredients in a bowl. In a separate container, mix the sweetener that you use, or perhaps not), oil and water. Beat well and pour into the dry ingredient mixture. Mix very well. Immediately transfer the dough into the mold and level it out. Leave the dough for two hours, if possible, longer. It should become very dense and thick, i.e. even in its raw state, the as yet unbaked loaf should take shape.
- Preheat the oven to 175-180 degrees. Place the pan with the dough in the oven on the middle rack. Bake for 20 minutes. Now we need a baking sheet. We take out the mold, carefully turn it upside down onto a baking sheet and remove the bread. That’s why in the beginning we talked about a silicone mold; it’s easier to remove a half-baked loaf from it. Now put the baking sheet with the half-finished bread back into the oven and bake for another 30-40 minutes. The readiness of the bread can be determined by knocking on it; the sound should be hollow. Be sure to let the bread cool completely before eating.
