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.