Turmeric Sandwich Bread
- Course/Dish: Main Course, Dehydrated
- Meals: Lunch, Dinner, Snack
- Main Ingredient: Zucchini, Onion
- Difficulty: Moderate
- Equipment Needed: Dehydrator, Food Processor
- Rainbow Green Cuisine: Phase 1.5
- Makes: 12 thin slices
The creation of this recipe by Young and Raw was inspired by a trip to Jeremy Safrons farm in Haiku where he had made raw bread with fresh tumeric from his land. Tumeric is an incredibly potent anti inflammatory herb that also helps the body detoxify harmful substances. It is amazing for helping to prevent or remedy inflammation within the skin. This recipe is great because it combines the healing benefits of tumeric with a versatile raw, gluten free bread that can be used to make a hearty sandwich! Try this bread with a sprouted hummus spread, avocado, tomato, sprouts and pickle!
3 cups buckwheat, soaked overnight and rinsed
1.5 cups sunflower seeds, soaked for 4 hours and rinsed
1 tsp. turmeric
1/2 tsp. onion powder
1/2 tsp. garlic powder
2.5 tsp. garam masala powder
1.5 tsp. himalayan salt
1 tbsp. coconut oil
1/3 cup raw coconut water or water
1 small zucchini
1/4 cup yellow onion
1. Buckwheat and sunflower seeds can go in the food processor first with your seasonings. Depending on the size of your food processor you may have to blend your ingredients in portions and then transfer them all to one large bowl and mix.
2. Once all of your ingredients are blended into a dough like mixture, stir together in a bowl and begin to transfer onto your teflex dehydrator trays.
3. Spread your mixture evenly onto dehydrator sheets, until you have about 1/8 inch thick almost corner to corner on your tray. Make sure that your mixture is even.
4. Pop in the dehydrator at 110-115 for 6-8 hours and store in a cool, dry place for 5-7 days. If your bread is less dry, you may want to store it in the fridge and then pop it back in the dehydrator for 20 minutes before use.