Gluten-free bread with raw amarant flour

Submitted by enr on 01 Jun 2014
1/2 cup amarant flour
1/2 cup sprouted sunflower seeds
1/2 cup sprouted buckwheat
1/2 cup white sesame
1/2 cup crushed flaxseed
2-3 cloves garlic
3 tbsp sunflower oil or walnut oil
1/2 cup water
1 tsp savory, oregano, parsley and pepper
Himalayan salt
Gluten-free bread with raw amarant flour
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Blend all products except amarant flour, leaving part of sesame seeds for sprinkling. After the mixture was blended the best possible, remove the dough in a bowl and add flour amarant. Mix the dough with your hands. Put the dough in the middle of baking paper and spread gently with wet hands in a thin layer about 0.5 cm. Sprinkle on half the dough rest of your sesame. Bake at 45C degrees in the oven for about 4 hours (upper and lower heating element with fan) or use a dehydrator if you have, then turn the dough, sprinkle again with the remaining sesame seeds, cut into pieces and dry again in oven for another 2-3 hours. * This bread is suitable for Raw foodists.
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01 Jun 2014