It's a very basic recipe and while it's tasty as is, next time, I'll try adding specific herbs, or maybe add a hint of sun dried tomatoes to it? It freezes well.
Sprouted Kamut Olive Bread (from The Art of Raw Living)
4 cups sprouted Kamut grain (sprouted 3-5 days)
1 1/2 cups sun-dried black olives (I used less)
4 Tbsp olive oil
2 Tbsp dried Italian seasoning
2 cloves garlic, crushed
2 tsp sea salt
Directions: for Sprouting Kamut
- Rinse Kamut well and cover with water in a wide-mouth glass jar and lid. Let soak 8-12 hours.
- Drain water, rinse, and keep in a dark cool area, replacing jar lid with a screen or cheesecloth (use the rim or a rubber band to hold the cloth in place) and cover the opening.
- Rinse 2-3 times a day until tails form.
- Once sprouted, rinse well and return to jar with lid. Rinse daily to retain freshness. Give it a try! It is so easy. Use in muffins, breads, crackers, etc.
For the Olive Bread Preparation
- Rinse and drain sprouted grain.
- In food processor, combine Kamut and olives and process until the grain begins to break down.
- Add garlic, seasoning, and olive oil and process until a dough ball begins to form.
- Spread mixture about 1/4" thick on 2 non-stick dehydrator trays. (I use an offset spatula dipped in water to spread).
- Dehydrate at 110 degrees for 2 hours and flip onto mesh screen and score into 12 - 16 squares. Continue to dehydrate another 2 - 3 hours depending on consistency. Keep moist in center.