sunny bread, kale chips, and buckwheat granola

this was breakfast today. 

sunny bread sandwich with sliced avocado, tomatoes, carrot, and lettuce.

served with a crunchy side of kale chips.

 

and this was lunch.

 

buckwheat granola cereal topped with almond milk.

sometimes my belly can be very strange! =)

~*~

i created the sunny bread recipe using matthew kenney's cumin bread recipe as a guide. i call it sunny bread because 1) its got sunflower seeds in the recipe and 2) it was a nice, warm(er) sunny day here yesterday when i made it. =)

Sunny Bread

1 C. golden flax meal

3/4 C. sunflower seeds, soaked

3/4 C. walnuts, soaked

2 small squash, roughly chopped

3 Tbsp olive oil

1 Tbsp nutritional yeast

1 Tbsp agave nectar

1/2 tsp salt

1 clove garlic

place flax in mixing bowl. process remaining ingredients in food processor until smooth. add to bowl with flax and stir until well combined. spread batter on one teflex sheet, score bread into 9 (or more) slices, and dehydrate for about one hour at 145°. turn temperature down to 115°, and dehydrate until top feels dry. transfer to screen and dehydrate a few more hours, until bread is dry but still pliable.

~*~

john came into the kitchen yesterday saying "i want chipsss" (meaning tortilla or potato chips). i felt a little sorry for him because we had neither, but then i remembered we had kale chips in the dehydrator! we gobbled those chippies until our tongues turned green!

(you may remember this dish from the salem county arts festival post. i love the way the kale chips look on the orangey plate!)

 

Kale Chippies

a bunch of kale

1 Tbsp agave nectar

1 Tbsp olive oil

1-2 garlic clove

few pinches of salt, to taste

trim off the tough stems and break kale into chip-size pieces. place in a large mixing bowl and drizzle with agave and olive oil. (you may need more or less than 1 tbsp of each, depending on how much kale you're working with.) massage kale a few minutes, making sure each piece is saturated. allow to marinate (i marinate my kale overnight in the fridge, but a half hour or so should do). spread kale in a single layer on teflex sheet and dehydrate at 115° until dry and crispy.

~*~

after trying many different raw granola recipes, i've finally come up with one i absolutely love! it's tasty as a dry snack or topped with milk for a yummy cereal.

the main ingredient of this granola is buckwheat. despite its name, buckwheat is a gluten-free fruit seed, so it should be safe for those with wheat allergies.

"o-tay!"

Buckwheat Granola

6 dates, pitted and soaked

1 Tbsp soak water (reserved from dates)

1 Tbsp maple syrup

1 Tbsp agave nectar

1/4 tsp vanilla

1 C. raw buckwheat groats, soaked

1/2 C. almonds, soaked, then roughly chopped

1/2 C. sunflower seeds, soaked

1 C. shredded coconut

1/2 tsp salt

2 Tbsp hemp seed

handful of raisins or dried cranberries

process first 5 ingredients in a high speed blender until a paste is formed. place remaining ingredients in a large mixing bowl. add date paste and mix thoroughly. spread onto 2 teflex trays and dehydrate at 115° until dry.

i'm not much of a recipe writer, so if you have any questions, just ask! i'm happy to help! =)