What started off as simply the joy of picking a ripe tomato in our garden turned into a veritable feast! Bam saw the tomato
and thought… hmmmm…. “this calls for the Apple Rye Toast I’ve just made and is sitting fresh and warm in the dehydrator. Let’s add some fresh Shiso and Basil from the garden, too. Top it off with some pine nuts, a beautiful avocado from the Hollywood Farmer’s Market and some Living Tree Raw Olive Oil and there you go… FEAST!”
Now that’s what I call…. lunch on a Sunday. Thank you Bam!
Here’s the recipe:
Apple Rye Toast
1 1/4 cup sprouted rye berries
1/8 cup olive oil (raw if possible)
1 Tablespoon fresh garlic
1 teaspoon carraway seeds
1 medium apple chopped
3 Tablespoons Raw Carob Powder
3 Tablespoons Raisins
1 teaspoon sea salt
1/2 teaspoon cinnamon
Place all ingredients in food processor and mix until a nice dough is formed. Spread mixture 1/4″ thick and score to 4″ x 4″ on the teflex sheets for your dehydrator and dehydrate at 115 for 6 hours. Flip over and remove the sheet. Dehydrate for an additional 2-6 hours. If you leave it in too long, it will become too hard so be sure and take it out while it is still a little soft!
This amount makes approximately 4 or 5 4″x4″ slices.
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