Savoury Kamut Bread
250g kamut grain, soaked
5 medium tomatoes
Salt and pepper
Fresh or dried herbs to taste – rosemary, oregano, basil, parsley, thyme etc
3 Sun-dried tomatoes, soaked in water for an hour plus soak water
Sprinkling Mushroom powders – cordyceps, lion’s mane and tremella are my favourites
A handful pumpkin seeds
2 Tbsps olive oil
Optional:
1 stick Celery
½ bulb Fennel
¼ pint flax seeds, ground
Process all the ingredients except the flax seeds together, adding water so that the mixture is quite soft.
Then add the flax seeds and process them in.
Spread into a layer about ¼ inch thick and dehydrate at 115 degrees until set.
We like this warm and soft with goat’s butter and/or raw cheese
