A simple raw vegan pastry dough made from sprouted soft white wheat berries, flax seed, and almond flour.
This sprouted pastry dough is based off of the ancient essene bread recipes. It can be dehydrated for raw vegan option or cooked in the oven like regular dough. I use this pastry dough for pizzas, cheese sticks, calzones, cinnamon rolls, pies, bagels and could probably use it for many other things as well.
Over the next year I will be testing and bringing you the best recipes to use this dough with. One of my goals is to create all the core component recipes that can be mixed and matched with other components. Take for instance my favorite cultured cashew cheese and putting that inside the dough for cheese sticks, or a calzone. Or take my simple cheesecake batter and use it for the inside of cinnamon rolls. The greatest recipe I made with this dough is snickerdoodle cookies which will appear in my upcoming cookie book!
How to Make Sprouted Pastry Dough
This pastry dough is extremely easy to make and work with so don’t let it intimidate you, please 🙂 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.
Sprouting Soft White Wheat Berries
I use soft white wheat berries because they are the best for pastry dough. Buckwheat is the gluten-free alternative that also works very well in this recipe.
- Soak the grains in water overnight, make sure they are fully submerged and have enough water reserved for absorption.
- 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.
- 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.
Although this recipe is not gluten-free, sprouted grains are easier to digest and are more nutritious.
Once the berries are sprouted, it’s like any raw food recipe, super easy. All you do is blend in the flax seed and 1/2 the almond flour together with the wheat berries.
Instead of using ground flax seed, I decided to keep them whole and soak them until they turn into egg white consistency. This normally only takes about 20-30 minutes.
Lastly you knead in the rest of the almond flour, shape your dough depending on what you’re making, and dehydrate for a couple of hours.
Normally the dough takes about 2-4 hours to dehydrate, depending on how thick or thin you shape your dough and what the temperature is where you are dehydrating. I start off at 165 degrees to evaporate excess water and to prevent souring or molding. Then I turn the dehydrator down to 115 degrees until the dough is dry and crispy on the outside and still slightly chewy on the inside.
You can over dry your dough and it will turn as hard as a rock. Make sure you keep and eye out after an hour. When they are done you want to store them in an airtight bag in the fridge. This will make sure they don’t spoil and stay soft.
If you are using and oven and you would like to keep this dough raw vegan, I recommend using the lowest temp possible and cracking the door open to allow air flow and moisture to escape. If you have a convection option use it.
You can also make cook this pastry dough. 350 degrees seems to be a good temperature for this pastry dough, but feel free to experiment as I normally only use my dehydrator. I did make a cookie and a cheese stick in the oven and 350 degrees for 15-16 minutes seemed to be the magic combination.
- 2 cups soft white wheat berries; sprouted
- 1/2 cup almond meal
- 1 tbsp flax seed + 1/8 cup water
- 1/4 tsp sea salt
- Soak wheat berries for 8 hours.
- 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.
- Continue until little tails have sprouted, normally within 1-3 days.
- Once the tails have sprouted, mix together flax seed and water and wait until it gels in about 20-30 minutes.
- Grind the wheat berries until smooth and dough-like. Add in 1/2 cup of almond flour and blend again.
- Hand mix all the rest of the ingredients together.
- Shape the dough; the thinner, the quicker it will dry.
- Dehydrate for the first hour at 165 degrees to evaporate excess water, then turn down to 115 degrees, 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.
- 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.
Ingredients I Recommend
Tools I Recommend[AMAZONPRODUCTS asin=”B00ELNA6TW, B002LAREE2, B0002OKDT2, B000WRZODY”]
5-large trays, 15″ x 15″ each. Mesh screens are BPA free.
Adjustable Thermostat 95◦F to 155◦F. Temperature range is low enough to preserve active enzymes in fruits and vegetables. Temperature range is also high enough to meet safety standards for dehydrating meat for jerky. Unit turns on automatically when thermostat is in use.