By: Esther Vasa
|My First Essene Bread|
Water (to soak, rinse and sprout quinoa)
White Chia seeds - 1/4th cup
Soaked Raw Sunflower Seeds - 1/4th cup
Sundried Calimyrna figs - 3 (Soak and reserve the soaking liquid; about half a cup)
GF unsulphured raisins - 1tbsp
Ripe Bananas - 2
Himalayan Salt - 1/4th tsp
Nutmeg - a big pinch
Ginger Powder - 1/4th tsp
- Soak quinoa for about eight hours. Sprout it. Rinse every 8 hours until the sprouting process is complete. I used Victorio's 3-Tier sprouter. For more information on sprouting, please check Sproutman. It took about 36 hours to sprout. Right now, it is about 50F in New York City. It might take a bit longer in winter months and may be a little shorter in summer months. To get an idea on how the sprouts looked like, see the picture right next to the ingredient list.
- When you are ready to do your Essene Bread, blend all the ingredients listed in a power blender until smooth. Alternately, you could use a food processor or a juicer.
- Spread the dough on a dehydrator sheet and dehydrate at 115F for 12 hours. Dehydration time may vary depending on your dehydrator and how well you like your bread dehydrated.
- Alternately, you could bake Essene Bread in an oven at the lowest temperature possible (200F) for about four hours or so.
- Makes about nine slices.
|Ready to go into the dehydrator|
- You could add soaked and crushed walnuts, currants, craisins, dried berries or mango.
- You could also make your Essene Bread by using vegetables like grated carrots, sun-dried tomatoes, peppers and mushroom bits.
- You could try with different spices like garlic powder, cumin powder, paprika, cayenne pepper, cinnamon, clove and now you get the idea.
- Be as creative as you can. Share with us your experiments and results. We learn together. Don't we?