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Sunday, September 9, 2007

Recipe of the Week: Sundried Tomato Bread

I cranked up my D for the first time in a while last nite, and had a little uncooking blitz. (Don and I have just started reintroducing 'hard' foods into our diets after last week's colon cleanse.) As we got our hands on some jicama - a rare treat around here - I made a batch of Garlicky toasts as well as a couple of different kinds of breads/crackers.

I can't begin to tell you how wonderful the house smelled this morning! The bread and cracker recipes I was trying for the first time and they are both fantastic! One was the Spinach and Herb Crackers from TheRawTable.com (all I can say is 'Wow!' - seriously, you just gotta make those!), the other was the following Sundried Tomato Bread. Soooooo good!



RawVee's Sundried Tomato Bread
Posted by Anabbytree on Raw Freedom Community

2 cups of sprouted buckwheat
1 cup sunflower seeds
1 cup sundried tomatoes, soaked
2 garlic cloves
Approximately 1-2 Tbsp olive oil
Approximately 1-2 tsp sea salt
Handful of fresh herbs (I used thyme, rosemary, basil and oregano)
1 large tomato
3 Tbsp flax seeds

Blend all ingredients together in food processor (I started with the seeds, buckwheat and sundried tomatoes and then added the rest after first blending those). When it looks like a “batter,” spread evenly on a Teflex-lined dehydrator (about 1/4- 1/2” thick). Dehydrate for about 3 hours at 110 degrees. Flip over and dehydrate for another 8 hours. Cut into squares and enjoy!

I like it thick and somewhat underdone, this makes a good sandwich bread, but if you do leave it underdone you have to eat it up quickly (no problemo here) or put it in the fridge so it doesn't get sour.

Anabbytree's Notes: I usually spread mine pretty thin, they often end up like crackers! lol I like to put a huge slice of tomato on mine and then let the tomato sit for about 10 minutes. The tomato juices soften the bread right up, and it's to LIVE for... one of my favorite things to eat, I think!

Carmella's Notes:
~ I filled up just a little over one Excalibur tray with this recipe, spreading the batter about 1/4" thick.

~ I would suggest doubling this recipe, especially if you go with the thicker variation.

Posted by Marie Madeleine Carmella at 9:41 PM
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4 comments:

  1. KeelySeptember 11, 2007 at 11:59 AM

    Oh MY!!! Those do look yummy!!! Thanks for posting these.

    ReplyDelete
  2. VeeSeptember 14, 2007 at 9:03 AM

    Golly, Carmella. Thanks for posting my recipe. :) I love making this bread, and I do it a bit differently every time. I even used the batter and made some pizza crusts!

    RawVee

    ReplyDelete
  3. AnonymousOctober 9, 2013 at 8:27 PM

    how much sprouted buckwheat flour would you need instead of buckwheat groats??

    ReplyDelete
    Replies
    1. Marie Madeleine CarmellaOctober 10, 2013 at 1:34 PM

      Hum, I really couldn't say. The freshly sprouted buckwheat is very moist and gooey and plays an important role in the texture of the batter. I'm not sure whether flour could achieve the same. Perhaps if you were to soak it first? Something to experiment with...

      Delete

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