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Raw Sprouted Wheat Berry Pastry Dough [Vegan]

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A simple raw vegan pastry dough made from sprouted soft white wheat berries, flax seed, and almond flour. It can be dehydrated for raw vegan option or cooked in the oven like regular dough. This pastry dough is extremely easy to make and work with so don’t let it intimidate you. The hardest part is the sprouting, but once you do it a couple of times, you’ll realize how easy it is as long as you are patient and prepare ahead of time.

Raw Sprouted Wheat Berry Pastry Dough [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 2 cups soft white wheat berries; sprouted
  • 1/2 cup almond meal
  • 1 tablespoon flax seed and 1/8 cup water
  • 1/4 teaspoon sea salt

Preparation

To Sprout the Wheat Berries:

  1. Soak the grains in water overnight, make sure they are fully submerged and have enough water reserved for absorption.
  2. Put the grains in a strainer and rinse a couple of times, the more you rinse the faster they grow. Put the strainer over the soak bowl, and cover with a towel.
  3. Sprouting is done when there is a small tail. In heat, they can sprout within 1 day, when it’s cold it can take 3 or more days.

To Make the Dough:

  1. Soak wheat berries for 8 hours.
  2. In a strainer, rinse wheat berries 2-3 times per day. Put the strainer over the soak bowl and cover with towel to avoid dirt and debris.
  3. Continue until little tails have sprouted, normally within 1-3 days.
  4. Once the tails have sprouted, mix together flax seed and water and wait until it gels in about 20-30 minutes.
  5. Grind the wheat berries until smooth and dough-like. Add in 1/2 cup of almond flour and blend again.
  6. Hand mix all the rest of the ingredients together.
  7. Shape the dough; the thinner, the quicker it will dry.
  8. Dehydrate for the first hour at 165°F to evaporate excess water, then turn down to 115°F, and dehydrate until the crust is crispy. If using an oven, set it at it’s lowest temperature, preferably with a convection fan, and the door cracked open slightly.

 

Notes

Thin crusts will take about 1-2 hours. Thick crusts will take 3-4 hours.

If this dough is over dried, it will become hard as a rock. Make sure to pull them while they are still chewy and store them in an airtight container in the fridge.

 

AUTHOR & RECIPE DETAILS


photo

Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." When she’s not practicing and teaching aerial acrobatics or hanging from trees, she's experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating favorite recipes, making them with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their own lifestyles by focusing on inner thoughts and feelings, replacing favorite go to foods with healthier equivalents, and finding fun fitness activities that empower.


 

 

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