ENERGY FLAT BREAD

7 ½ cups sprouted buckwheat
3 ¼ cups soaked golden flax seeds (measured after soaking)
3 ¼ cups carrot pulp (made from the process of making fresh carrot juice).  This adds bulk to the bread and gives it a beautiful color. You could mix beet in your juice for a rich salmon-colored bread.
4 big TBS. raw honey
¾ cup extra virgin olive oil
1 -1 ½ TBS. sea salt

Mix it in batches in your food processor and transfer to one bowl. Lightly grease five teflex (solid dehydrator sheets) and cover with dough, a scant 1 centimeter thick. If making pizza crusts, form into rounds. If making flat bread to tear off when desired, make large squares. If you want to make sandwich slices, score into desired sizes. If you are making crackers, dry for 24 hours, scoring beforehand into cracker shapes.

Dehydrate the flat bread at 105 degrees for a few hours until a crust is formed on one side and then flip them onto the mesh sheet below and dehydrate until thoroughly dry - about 12 to 16 hours.

When they are very well dried, they will keep well-wrapped in loose linen and a plastic bag in a cool, dry place.  If they are scored for bread slices or crackers, they can be put in zip-lock bags. If it is not crisp enough when you go to use it, stick it back in the dehydrator for 20 minutes or so. This recipe makes about a month’s supply or maybe a week’s worth for large families.

On the subject of dehydrated food and storage, if any thing is slightly moist, store it in Ziploc bags or containers in the refrigerator. If it has no hint of moistness, you can store it as directed above and it should keep well for many months.
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Copied with permission from
“Rejuvenate Your Life” - Recipes for Energy by Serene Allison
Above Rubies Ministries
P O Box 5604
Manly QLD 4179