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Sid’s Raw Sprouted Buckwheat Toast

(makes approximately 11-12 pieces of toast)


  • 2 Cups sprouted Raw Buckwheat (sprouted until the tails are about as long as the seed itself)
  • ½ Cup Raw Chia seeds soaked in 1½ cups water for 30 minutes
  • ¼ Cup Raw Hemp Seed
  • 1 Tsp Celtic or Himalayan salt
  • Optional: ½ tsp caraway seeds (for a ‘rye bread’ flavor)

Put half of all your ingredients in a food processor (with blade attachment) and process until coarsely mixed (i.e. not too smooth, but definitely blended). Empty the dough into a mixing bowl. Repeat with the second half of your ingredients. Empty that dough into the same mixing bowl and mix together with a spoon.

Form 3” X 6” slices of bread on your dehydrator sheet. About 1/4” thick. You should get about 11-12 slices, so if you’re getting way less, than the slices are probably too thick, if you’re getting more than 12, then they’re too thin etc…Dehydrate at 105F for about 12-15 hours (depending on humidity etc.) until a firm crust appears. Flip and dehydrate until desired texture is achieved (usually a minimum of 2 more hours). Personally I like mine crunchy (hence ‘toast’) and will continue dehydrating for about 4-5 more hours, but you can get a softer bread-like consistency by stopping earlier.

If you don’t own a dehydrator, you can also place on a cookie sheet in the oven at the lowest temperature with the oven door slightly open. Monitor closely as the baking times will vary and be completely different from the dehydrator times.NOTE: if baked in a standard oven, this ‘toast’ will no longer be raw, but will still taste great….

Sid Garza-Hillman

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