As promised!
This post shall be installment two of my Feast Day of of St. Patrick / Springtime series of posts leading up to completion of Raw/Vegan Reuben Pizza Pie. Before beginning, I would very much like to thank all of those who were so kind as to respond with so much positive & uplifting feedback on Saturday’s Super Simple Sauerkraut post (how’s that for alliteration? 😉 ).
I can’t wait to hear about how nicely your projects turn out! =)
Although this particular formula has been specifically geared toward a St. Patrick’s Day theme, it is easily altered to fit any occasion by reduction of some greener elements. This incredibly simple recipe requires a bit of wait time for drying, but may be enjoyed in various forms such as bagels, pizza crust, or even slices of bread for sandwiches!
Necessary Elements:
- 1.5 cups organic raw buckwheat, soaked & sprouted + soaking water
- 1 cup golden flaxseed meal
- 1 Tbsp Vitamineral Green (chlorella and spirulina also work quite nicely–of which I prefer the former)
- 1 large organically grown carrot, roughly chopped
- 1.5 cups fresh organically grown collard greens, roughly chopped
- 1-2 cloves organic garlic (optional–I use gluten-free asafoetida, but also recommend mineral-rich, volcanic varieties picked fresh & shipped directly from Allicin’s Ranch)
- 1 Tbsp non-irradiated caraway seeds
- 1/4 cup soaked/sprouted sunflower seeds
- Pinch Celtic sea salt (optional)
- Food Processor
- Spatula
- Food dehydrator
- Silicone dehydrator sheet(s)
Instructions for preparation:
- Process carrots down in food processor
- Add collard greens, optional garlic, & green food of choice
- Pulse together until fully chopped and incorporated
- Add buckwheat and process until well incorporated with other items
- Add ground flaxseed meal and process through until soft dough begins to form
- Fold in Caraway seeds and remainder of the flaxseed meal & optional Celtic sea salt. The final result should be a firm, pliable green dough.
- After dough is formed, remove from processing bowl and place it upon a silicon dehydrator sheet
- Roll out and shape dough as desired (I normally go for round or rectangulsr shapes, though a 4-leaf clover in honour of St. Patrick’s Day could also be quite fun to try)
- If pizza crust is your goal – Using the fingers, fold along the edges of the crust to form a lip/edge/border.
– If desired, more Caraway seeds maybe sprinkled onto the dough and pressed into the crust.
– A light sprinkling of course Celtic sea salt may also be added, to create more of a pretzel feel to the crust.
- After forming into desired shape(s), place in dehydrator at 93ºF for 33 hours (more or less depending upon size & shape chosen for each individual project–it’s always wise to check progress along the way), swapping it onto a slotted (non-silicone) sheet halfway through the process.
- Allow to finish drying (consistency in the thickest area should be spongey and breadlike upon completion), then prepare to serve as desired
Consistency of finished bread should be spongey & breadlike
Dehydrated raw, gluten-free/grain-free rye bread crust for raw/vegan Reuben pizza pie
