Wednesday, October 15, 2014

Raw Sprouted Lentil Bread

Sometimes you want a sandwich. Not a wrap, not a collard leaf. Sometimes you have a TON of sprouts in your sprouting jar and don't know what to do with them. This recipe solves both problems.

1 cup flax seeds
4 cups sprouted lentils
1/4 cup onion
1/4 cup red bell pepper
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
1 tablespoon paprika
1 teaspoon cumin
Celtic sea salt to taste (be generous)

Blend flax seeds in a spice grinder or small food processor (I used my Magic Bullet) into a fine powder. In a food processor mix ground flax seeds and all remaining ingredients, stirring sides occasionally, until you have an even, thick batter. Line your dehydrator with wax paper and spread a thick, even layer on the paper. Dehydrate at 110 degrees overnight (roughly 8 hours). Flip over and remove wax paper. Allow to dehydrate for an additional 2 hours on the other side. Enjoy! 

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