Have you seen a film called “The Hobbit”? If you seem it, you probably remember the Lembas bread. This bread also called Elven bread or Waybread in the Common Speech. It’s a special food made by the Elves. The bread was very nutritious and was used for sustenance on long journeys. When I think about this bread and about nutritious value, I am very sure it was raw bread. To keep all vitamins and enzymes alive, raw plant foods should have not been heated above 40 °C (104 °F). Second what came to my mind – grains, of course Amaranth 🙂 Amaranth, known as a ‘wonder grain’ is actually not a grain! They are seeds from the plant ‘Amaranth’ and is completely gluten-free. It’s very high in protein, calcium, fibre, magnesium, phosphorus, manganese and iron. It was a staple food of the Aztecs, and was used as an integral part of Aztec religious ceremonies. The word amaranth comes from the Greek word amaranton, meaning “unwilting”, “unfading” from the verb marainesthai, meaning “wilt”). Amaranth is very nutritious grains, very old and also has yellow color like Lembas bread.

I made this bread to eat with my salad and with avocado spread. One of my Japanese friends is very big fan of Hobbit movies and when she tried this bread, she told me, yes, this is it! 🙂 I think this is my first trial, but I will make my afford to make again it, try to make it looks more like Lembas bread, want to make a square shape and maybe sweet taste. Anyway, this Amaranth bread is very delicious, nutritious and nice snack. 🙂

INGREDIENTS:

1 cup raw amaranth grain (soaked in water overnight and dehydrated)

1 cup oat grain (sprouted)

1/2 cup buckwheat (sprouted)

1 zucchini (green or yellow)

1 middle onion (red onion is better)

1 big tomato

3 tbsp nutritional yeast (optional)

1 tsp dry orange powder (optional)

1/8 tsp clove powder

pinch sea salt

fresh ground black pepper

 handfull fresh dill

I always have my sprouted oat and buckwheat grains, which I dried and keep them in bottles. If you don’t have them, you need to sprout them first. Sprouting grains increases many of the grains’ key nutrients, including B vitamins, vitamin C, folate, fiber, and essential amino acids often lacking in grains, such as lysine. In this recipe I didn’t sprout amaranth for this recipe, only soaked them overnight and dehyddrated.

 METHOD:

Use your coffee grinder or blender to make amaranth flour first. Amaranth seeds are so small therefore its not easy to make a flour. Dont worry, its fine to use whole seeds as well. Blend all ingredients in a blender or food processor well until smooth. Spread mixture thinly on teflex sheets and sprinkle with fresh dill. Dehydrate overnight or until almost completely dry but still a bit pliable or if you prefere crunchy taste, dehydrate until very dry and crunchy ; )

Bon Appetit!