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]

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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
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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.

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