Badabing Bruschetta Bread!

[RawVee]

One SAD food I adore is bruschetta. So last night I made what I call Bruschetta Bread.

I tend to not measure. But I'll put approximate measurements. Really, I go by taste. This "dough" was so good I was eating it as I was spreading it onto the Teflex.

Badabing Bruschetta Bread

3 cups sprouted buckwheat
1 cup almonds, soaked 24 hours
1 cup flax seed, soaked
1 whole tomato
1/2 cup sundried tomatoes, soaked
Big handful of raw cured black olives
4-5 garlic cloves to taste (I LOVE garlic, so you may want less)
olive oil
sea salt
handful of fresh herbs (I used rosemary, oregano, spicy basis, thyme and marjoram)

Since I was dealing with a lot of "dough," I discovered after making a few batches that the easiest thing to do was to process the tomatoes, olives, garlic, olive oil and herbs together. Then blend in the buckwheat, flax and almonds. Otherwise things don't get mixed and chopped well enough.

I spread the mix onto Teflex sheets in a thin layer, and set them on 118 for the first 2 hours (I've noticed that buckwheat can get kinda sour tasting if in the dehydrator too long at a low temp, so I turn it up at first). I then lowered it to 104 and went to bed. I woke up 7 hours later and realized I hadn't flipped the bread, but it was still perfect. And delicious. Makes great sandwich bread, dipping bread, etc.

Yum. I love raw.

[ocean]

Thanks sounds great! I love garlic also, but DH always ask "you had garlic and what for lunch". .he he!

[Carmella]

OMG Vee!!! You're a genius!

This bread is sooooooooo good! Wow! We were totally floored! Almost tastes like Parmesan somehow! Now how could that be? lol

Thank you soooo much for sharing this! A definite keeper in our house!

[Davy26]

Im def gonna try this... Now I have a quickie... I have soaked sprouted dehydrated almonds already, would I still need to re-soak them for the full duration to make this? Thanks!

[Carmella]

Hey Davy,

Your almonds are perfect! As most raw recipes, I'm sure this one is forgiving and could even work with dry almonds if in a pinch.

Be prepared for a heavenly experience!

[Davy26]

Hey Thanks... I will def report back how these turn out when I get around to making them... My list is long. I was thinking that maybe they needed to be soaked to garner a certain texture or to make mixing easier, but then Im like, but there dehdryated again DUH... So... Silly me...!!

[Carmella]

Actually, Davy, you're not silly at all! You've got a good point there! I noticed that the almonds didn't break up completely as they would have if they were dry. Perhaps it's just that my FP isn't so hot, or that I didn't process the dough long enough, though! There are small almond chunks in the bread but I like it.

[Nini]

Do you think I could use Herbs de Province instead of measuring out all the diff. herbs? About how much would work? (Maybe 2 T.?)

[Carmella]

Nini,

I always figure that a handful is roughly 1/4 cup and 1 tbs fresh herbs = 1 tsp. So based on this, 1 tbs + 1 tsp of dried herbs should do it. Hum, I'd recommend going with an Italian herb mix instead of the Herbes de Provence as the latter contains lavendar and is much stronger in flavor I find. Not sure how it would affect the taste but if you do try it, please let us know...

[RowanC]

I just made two recipes of crackers/bread yesterday.. the black sesame and the meditteranean... so I'm good for a while. But I"m puttin this one on my list!

[Carmella]

Yeah, this is definitely to put on a 'to make' list. It is beyond delish!

[elementalspirit]

I made up a batch of this..with some adaptations to use up some spaghetti sauce I had left over.. :-) The batter is yummy and the bread already smells so good although I just put it in the dehydrator...

Thanks for posting this!