Living Italian Bread | GreenSmoothieGirl
Living Italian Bread
A gourmet Italian bread featuring sprouted wheat berries, basil, and tomatoes. Created by level III raw chef Patty Maher.
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- 2 cups sprouted wheat berries allow berries to soak for eight hours, rinse and sprout them for 24 hours or until they have small tails
- 1 cup almond flour
- 1 chopped tomato
- 1 tsp Himalayan Sea Salt
- 1/2 tsp black pepper
- 1 tbsp fresh basil
- 1/2 tbsp baking soda
- 1/2 bulb garlic cloves, chopped
- 1/4 cup olive oil
Italian Butter
- 1/2 cup olive oil
- 3 tbsp Sheila and Simone’s That’s So Delicious My Brains Are Going To Fall Out Parmesan Cheese
- 4 cloves garlic
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Process all ingredients until very thoroughly blended with no lumps (about 15 to 20 minutes, shutting off the processor for about one minute every five so it doesn’t overheat).
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Spread out into a 1/4 –inch-high square on dehydrator trays covered with non-stick sheets, score and dehydrate at 110 degrees for about 18 to 20 hours, flipping after about 10 hours for even dehydration.
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Break apart bread slices once garlic bread is desired consistency and brush with Patty’s Yummy Italian Butter.
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Put bread slices back into the dehydrator for about an hour before serving and serve warm.
Italian Butter
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Blend all ingredients in a high-speed blender and enjoy.
Tags: almond, basil, bread, garlic, italian, sugar free, tomato
