Tuesday, November 20, 2007

Essene Stuffing

Essene Stuffing (from thedailyrawcafe.com)

3 cups diced Herb Essene Bread (recipe below)
¼ cup chopped onions
1 cup chopped celery
1 tablespoon poultry seasoning
1 teaspoon sea salt

1 In a large bowl, combine diced bread, onion, celery, poultry seasonings and sea salt.
2 Place mixture on Teflex sheet. Dehydrate at 100 degrees for 3 hours.

Herb Essene Bread

4 cups sprouted grains, Kamut, wheat berries, rye, etc.

1 cup almond flour
2 tablespoon olive oil
2 tablespoon Herb Blend*
1 teaspoon sea salt
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.
2 Place dough in a large bowl and add almond flour, olive oil, herb blend and sea salt. Combine well.
3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

* Herb Blend1 tablespoon thyme1 tablespoon rosemary1 tablespoon caraway seed
Combine seasonings in a coffee grinder and grind until fine.

No comments: