Sprouted Wheat Berry Pastry Dough
A raw vegan pastry dough made from sprouted wheat berries, flax seed, and almond flour.
Ingredients
- 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
Instructions
- 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.
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.
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.