Sprouted Flat Bread-dehydrated

Thursday evening I made two different batches of flat bread to use up the sprouts. I used my 2-cup food processor to blend 1/3 cup each of garbanzos, aduzki beans, sunflower seeds(with green leaves), almonds, lentils-both colors, and mung beans. Then I added 1/3 cup nutritional yeast, 1/8 cup wheat germ, 1/4 tsp. sea salt, and 1/4 cup quick oats. To one batch I added 2 Tbsp. fresh orange juice. To the other batch I added 1 Tbsp. raw apple cider vinegar and 1 Tbsp. honey, hoping for a sweet-sour flavor.

Then I spread the mash onto parchment paper cut to fit the dehydrator rack and set temperature at 110. After 5 hours I flipped the mash so as to expose the underside to the warm air.

After another 3 hours I shifted the almost dry flat bread to a mesh that I cut to fit the rack.

The flat breads are good and filling. I think it is the intense food value and chewing that gives a sense of fullness. The batch with the green sunflower leaves is a little bit bitter. I will not use the sunflower sprouts with green leaves again. I like the sweet-sour bread even though it is more sweet than sour. This was a successful experiment and I will be making more sprouted breads.

Note: By using the silicon parchment paper I use less effort in cleanup and think that the paper helps in drying more than the solid liner. The polyester mesh has smaller holes than the rack, giving better support. I made the liner from a a polyester laundry bag found at the 99 c store. Used the paper as backing so you could see the white mesh.

Growing Sprouts

Last Friday I was reading online about sprouting and decided to try it. I got a little carried away and started 8 jars of different seeds and beans. These are the things I soaked: 1/2 c. adzuki beans, 1/2 c. garbanzo beans, 1/2 c. raw sunflower seeds, 1/4 c. lentils, 1/4 c. mung beans, 1/4 c. red lentils, 1 Tbsp. alfalfa seeds, and 1 Tbsp. sweet brown rice (took 6 days to finally start sprouting). So far I have not been able to get raw nuts to sprout. I will try millet, quinoa, wheatberry, and groats.

I know now to start with only 1-2 tablespoons of 3-4 seeds, or grains and 1/8 c.-1/4 c. of larger seeds, nuts, or beans so I won't be overwhelmed with sprouts. Maybe you will try sprouting some seeds or grains and enjoy the living food with healthy, live enzymes.

This week I am trying to find recipes to put all the excess to use. So far I have made 2 garbanzo bean flat breads that I dried in the dehydrator(110° for 12 hours) and they are good. I call them flat breads because the mix is flat. Does anyone have a better name for dehydrator mixes? I was going to have sprouted salad, but suddenly the weather turned cold and I was not in the mood for cold salad. Next I will try adding sprouts to my vroast that I will bake in my homemade solar oven.