Sprouted Spelt Bread

I’m here, I’m home! And my estate in the dark is so romantic, lit up, and I appreciate it all over again! I’ts breathtakingly gorgeous! What was wrong with me? I am the luckiest, most-blessed gal in the world. Gosh. I came back to W., the care-taker having my cottage gorgeous, my dog well-fed and happy, fruits and eggs on my counter. My house with a roof on it and tiles in my first bedroom! Tiko took my hand in his mouth and dragged me into the cottage, what a happy dog!

I took this bread with me on the plane, and its funny, because I had seeds in my bag, plenty of seeds and other questionable things, but the one thing the security guys looked at, turning it over and over, was my loaf of sprouted bread in a little bag. They handled it through the wrapping, until I finally said, “Es el pan.” “It’s bread.” Funny, huh!

Recipe of the Day – Sprouted Spelt Bread

This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. Eat with everything:with hummus, tomatoes, avocado or a salad!

Sprout 2 c. spelt by soaking seeds overnight in water, then pouring off and letting sit on the counter. Rinse and drain again that evening, then the morning and evening of the next day, until you see little sprouts.

2 c. spelt sprouts

1/3 yellow onion
1/3 cup flax seeds (golden, brown or a combo), ground
1 cup raw sunflower seeds, sprouted and ground in a food processor
1/4 c. coconut aminos
1/3 c. cold pressed olive oil

  1. Put everything in the food processor and process until creamy with a few little chunks inside. (if you like it that way.)
  2. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Score into 9 equal pieces (2 cuts horizontally, 2 vertically, to make 18 pieces.)
  3. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. (Double the time for crackers, or more, until crispy.)

Word of the Day – Estoy en casa. – I’m home.

Tip of the Day – I knew I was home, in Ecuador, when the mass of Ecuatorianos took out their snacks in the airport waiting area. Home-made snacks are so much more comforting, taste better, and are, like $10 cheaper than the airport snacks!

Press “subscribe” to get these recipes in yoir inbox daily. It’s free!

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *