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)
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.