Mango Bread
Makes a naturally sweet, chewy, gluten-free bread with Omega 3.
Soak 1 cup raw buckwheat groats in 2 cups water overnight in refrigerator. In morning, drain in colander and spread groats evenly around side of colander. Place plate underneath colander to catch dripping water. Cover with paper towel and let sprout on kitchen counter for 36 – 48 hours. Stop when you see a little white tail pop out from the groat. Soak 2/3 cup flax seed with 2 cups water overnight in refrigerator. Remove skin from and pit from mango, cut flesh into slices and puree in food processor. In large mixing bowl, place 2 cups of sprouted buckwheat and combine with ½ cup of the soaked flax. Add in chia, hemp seeds, pureed mango, agave, stevia, and cinnamon. Combine all ingredients until well incorporated. Spread half the batter into a 10-inch in diameter circle on Teflex sheet evenly about ¼ inch thick. Repeat on another sheet with rest of batter. Place sheets in dehydrator for 18 hours at 105 degrees. Half way through, peel cracker and flip over and continue to dehydrate. When finished, break into bite-size pieces and enjoy with hemp butter on top. |
