Bread of Love
by Kate Magic
Time needed: 3 days sprouting, 15 mins to make the bread, 12 hrs drying
Equipment needed: dehydrator
Makes 12 cakes
This beautiful bread makes a sustaining and nourishing snack or accompaniment to your meal. We like to spread ours with some raw chocolate spread! Or try Maca Spread on the Recipe archive page. Kamut and spelt are ancient grains which are alternatives to wheat. If you have a problem with digesting wheat normally, when it's sprouted the starches turn to sugars, so most people that have a problem with the gluten content in cooked wheat are fine with sprouted wheat.
- 250 g ( 2 cups) kamut, spelt or wheat grain, sprouted
- 60 ml (1/4 cup) agave
- 125 ml (1/2 cup) extra virgin olive oil
- 250 ml (1 cup) water
- 100 g (1 cup) lucuma
- 1 tbsp suma
Soak the grain in the purest water available overnight, for up to 12 hours. Drain, and sprout for two to three days, so the tails are no longer than the actual grain. When they're ready, put them in your blender with all the other ingredients, and blend to a puree. Spoon out and shape into cakes with your hands, about 5 cm in diameter and 1 cm thick, placing them on a dehydrator tray. You should end up with about a dozen little breads. If you don't have a dehydrator, you can put them in an oven at the lowest temperature possible. Dry for 9 hrs, then flip, and dry them out on the other side. They should be done after another 3 hrs. Spread with nut butter and eat with love. Will keep stored in an airtight container for up to two weeks.
Watch Kate's video on raw bread making on YouTube.