February 24, 2010
2 cups Kamut or buckwheat, measured after soaked and *sprouted (see sprouting links below)
1/4 cup oat groats (or hulless oats), soaked overnight, and sprouted 1 day.
1 cup sunflower seeds, soaked 4-6 hours
1/4 cup of water, as needed
1/2 cup golden raisins
1/4 cup sun-dried tomatoes, soaked
1/4 cup zucchini, chopped
1/4 cup onion, minced
1 teaspoon sea salt
1 cup almond flour
1/2 cup ground flax seed
HERE for directions on sprouting Kamut and oats. Click HERE for directions on sprouting buckwheat groats. Process the sprouted buckwheat or kamut, oats, sunflower seeds until well mixed. Add water, raisins, tomatoes, avocado, zucchini, onion, almond flour,and sea salt and process until smooth.
Remove to a bowl and add the ground flax seed and mix.
Divide the dough into 6 parts spread two on each non-stick dehydrator sheets until about 1/8-1/4 inch thick. (We found 1 crust way too big for us and difficult to freeze). Individual pizzas worked great and are easy to freeze.
Now off to make the cheese.
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