Thursday, March 5, 2015

R A W Sprouted Bread

Raw Sprouted Salad Sandwich with Mango and Coriander Dressing
You can't beat this crisp bread with its fresh salad and veggies. It tastes clean, crisp and very satisfying. 
Perfect for days when you'd like to eat bread. 
Makes 4 open sandwiches 
For the Crisp bread
2 cups (8 oz/225 g) almond meal (ground almonds) or equal quantities of linseeds, sunflower seeds 
and almonds, mixed and finely ground
1 cup basil leaves 
1⁄2 cup (21⁄2 oz/70 g) pumpkin seeds 
1 tablespoon chia seeds 
1 teaspoon cumin powder
1⁄4 teaspoon chilli flakes 
1 tablespoon filtered water 
1⁄4 teaspoon Himalayan pink salt or Celtic sea salt 
For the Filling 
1 avocado, peeled, seed removed and flesh mashed
1 cup (1 oz/30 g) mixed salad leaves
1 cup sprouts 
1 tomato
For the Dressing 
1 cup (31⁄2 oz/100 g) mango, chopped 
1 cup (3 oz/85 g) fresh coconut meat
1⁄4 teaspoon chilli flakes 
1⁄4 teaspoon Himalayan pink salt or Celtic sea salt 
1⁄4 cup cilantro (coriander), roughly chopped 

To make the crisp bread, place all the ingredients in the bowl of a blender and process until smooth.
You may need to stop the machine and scrap down the ingredients from time to time, until it forms a 
dough-like texture. 
On a sheet of Teflex or baking paper, press out the dough with your hands, cover the dough with 
another sheet of baking paper and roll a rolling pin over the top until smooth. Dehydrate for 2 hours, 
or bake at 50°C/120°F until crispy for 30 minutes.
To make the dressing, blend all the ingredients together in the bowl of a food processor.
Cut the crisp breads into 4 large squares. Spread each thickly with avocado, then top with mixed 
salad leaves, figs,  sprouts and tomato. Drizzle the dressing over.

The Power of Living RAW

Cooking with Chai