Some gluten sensitive people can handle Kamut and some cannot. If you've never tried it, go easy. I make my bread in small, 2" squares and that is all I need. This is a basic bread dough recipe, and I encourage you to experiment with adding ingredients to give it more flavor.
I use something similar to this for pizza crust, "rye" bread, doughnuts, cupcakes, pepper bread, herb bread, rolls and bagels. I'm sure you could also make pancakes with a lighter version. This is just a base to start with.
Raw food can be very forgiving. There's a lot of flexibility, and rarely does an experiment come out "RAWful." Go for it!
Rawfully Tempting Basic Bread Dough
2 cups Kamut or buckwhest, soaked, and sprouted 1 day
1 1/2 cups hulless oats(for *sprouting), soaked 3 hours, and sprouted just until tails start to form.
1 1/4 cup almond flour
1 cup sunflower seeds, germinated (soaked 4 -6 hours)
1/2 cup golden raisins, soaked
1/4 cup water or more as needed
1 apple, 3/4 cup zucchini, (or 1/2 avocado)
1/4 cup onion
1T ground flax seed and 3T water whisked together, optional.
1/2 T whole psyllium husk, add last, optional.
Now add seeds, herbs, spices, veggies, whatever flavor you want your bread to be. For pizza dough, I add avocado, sun dried tomatoes and ground flax seeds.
In food processor start with grains and seeds, add raisins and water and remaining ingredients. Process until very smooth.
Flip onto mesh sheet, and peel off non-stick sheet. Score into slices (3 inch squares). Dehydration time depends on your machine, weather, how much water you used, etc. Dehydrate another 8 - 12 hours.
Bread should be dry on outside, but spongy, not mushy in the middle. Taste it and decide. You can always freeze and dehydrate an hour or so before serving. Otherwise, I remove from freezer and dehydrate at 125 for 15-30 min.
Directions for Sprouting Kamut
Rinse well and cover with water in a wide-mouth glass jar and lid. Soaks up water quickly, so make sure there is plenty of water. Goal: Soak 8-12 hours. Sprout 1.25 - 1.5 days.
Sprouting: Drain and rinse well. Transfer to a clean, wide-mouth jar. Cover with cheese cloth or sprout lid, using rim or rubber band, and store in a dark, cool area.
Rinse 2-3 times for day and overnight or until tails just start to form. (Time can vary). Once sprouted, rinse and drain well. If not using immediately, refrigerate and rinse and drain daily to retain freshness. (Approximately 24-36 hours depending on temperature, seeds, etc).
Directions for Sprouting Oats
Soak 4-6 hours.
Think about how you want your crust to taste, and adjust the seasonings to suit your preferences. Add some of the following to breads or wraps for flavor, (keep pizza crusts more simple, since there will be marinara, cheeze, and other toppings): avocado, onion, tomato and/or sun dried tomatoes, ground flax seeds (although, I keep them to a minimum), and golden raisins, which takes away any bitterness inherent to the grains.
Things I've made with sprouted Kamut: