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!

Raw, Vegan, Gluten-free/Grain-free bagels

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:

  1. Process carrots down in food processor
  2. Add collard greens, optional garlic, & green food of choice
  3. Pulse together until fully chopped and incorporated
  4. Add buckwheat and process until well incorporated with other items
  5. Add ground flaxseed meal and process through until soft dough begins to form
  6. Fold in Caraway seeds and remainder of the flaxseed meal & optional Celtic sea salt. The final result should be a firm, pliable green dough.Raw, Vegan, & Gluten-free Rye Bread
  7. After dough is formed, remove from processing bowl and place it upon a silicon dehydrator sheetRaw, Vegan & Gluten-free Rye Bread
  8. 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)
  9. 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.Raw, Vegan, & Gluten-free Rye
  10. 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.Raw, vegan, glutenfree rye
  11. Allow to finish drying (consistency in the thickest area should be spongey and breadlike upon completion), then prepare to serve as desired
    Raw, vegan, gluten-free/grain-free rye

    Consistency of finished bread should be spongey & breadlike

    Raw, vegan, gluten-free/grain-free rye

    Dehydrated raw, gluten-free/grain-free rye bread crust for raw/vegan Reuben pizza pie

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