3 cups favorite spicy sprouts (I used spicy salad sprout mix)
½ cup ground flax seeds
½ cup ground chia seeds
2 cups water
1 ½ tsp pink Himalayan salt
ground spices of choice
Place sprouts in food processor and ground down, add remaining ingredients and mix until well combined and dough forming. Create bread shapes or spread out over teflax paper. Place in dehydrator and dry evenly on both sides around 8 hours per side – more or less depending upon desired texture. Great for sandwich bread. Store in refrigerator.
I used the bread to make a delicious sandwich made with Ani Phyo’s Cashew Chipotle Cheese, and a little bit of fresh dried dulse. Yummo!
One thought on “Tangy Sprout Bread”
I’m going to write and article, with pictures, as to how to make sprout bread. Thought you’d like to know?
Good article, thanks.
– bri ❤