Crispbread "healthy eating canaps" tomato. Sprouted buckwheat bread

Good day, dear reader! This article will be useful for both raw foodists and people who want to eat healthy so as not to gain weight.

I realized a long time ago that bread greatly interferes with getting a good shape. What to do when sometimes you desperately want something bready with the same tomatoes or tea, or just to crunch?

Flax bread

How can bread be soggy? How to make it stick together? - you ask. Incredible, but it's very easy!

First of all, about the composition of the bread:

Carrot;
Onion;
Flax-seed;
Dried herbs;
Salt;
Garlic.

Once you get the hang of it, you'll definitely want to experiment. You can, for example, add sesame flour or sunflower seeds to add flavor diversity, because it is so soothing to the psyche.

The cooking process is not at all complicated, watch this video and you will surely be captivated by the cooking process

This is one of the easiest recipes for making raw flax bread. The video for making bread uses a vegetable dehydrator - very convenient. You can also cook this bread in a dehydrator or on a vegan stovetop.

But if you don’t have anything like this in your kitchen yet, then you can dry the bread by placing it on a radiator or in the sun. You can also use the oven. If you are not a raw foodist, then dry for 10-15 minutes at a temperature of 160-180 degrees. And for raw foodists, it is best to set the minimum, which allows the oven to dry for several hours.

These are breads made from chickpea flour. It is known that legume flour is an excellent substitute for eggs in lean dough.

Grind the chickpeas. You will have small flakes left in the flour; this is the shell of the peas, so you need to strain it through a sieve.

To make bread you will need the following products:

200 g chickpea flour;
70 g sesame seeds (leave whole or grind in a coffee grinder);
250 – 300 ml. water;
1 clove of garlic (grind in a mortar or squeeze in a garlic press, or grate);
1.5 teaspoons of cumin (grind);
2-3 tbsp. spoons of lemon juice;
1 – 2 tbsp. tablespoons of cold-pressed olive or sesame oil;
Salt;
Seasonings to your taste - paprika, black pepper, herbs;

Let's cook. Mix flour with sesame seeds, salt, spices, water, oil and leave for 5 minutes. After the dough has settled, add the grated garlic. Mix everything thoroughly.

The dough is ready and we can put it on silicone dehydrator sheets.

Living bread recipe

This recipe is more complicated, but it is good for its variety. For example, it can be made from pumpkin by grinding it, or you can make them into buckwheat using not fried, but green buckwheat.

The composition of flour for miracle bread is as follows:

Flax – 300 g;
Sesame – 50 g;
Raw sunflower seeds – 50 g;
A pinch of coriander;
A pinch of cilantro;

We put it all into a food processor and grind it. When all the ingredients are mixed and we have flour, we must empty the processor by pouring the mixture into another container.

Now let’s chop the vegetables, for this we will need:

4 celery sticks;
4 carrots;
One small onion;
2 cloves of garlic;
2 tomatoes;
Raisin;
Salt;
Lemon juice.

We also grind all this in a combine. You should get vegetable puree. Then add the already prepared flour and a little water.

Now, spread this mixture onto dehydrator sheets. Dry for about twelve hours.

Crispbread with tomatoes

Another fancy recipe. A large number of ingredients are also used here. This may inspire some and scare others. Don't be afraid to change things up or simplify them - the good thing about bread is that it's hard to mess up.

So, for cooking we need:

Carrots - 500 g
Celery - small bunch
Dill - small bunch
Medium size bell pepper - 2 pcs.
Chili pepper - 1 piece
Large onion - 1 piece
Small tomatoes - 4 pcs.
Lemon - 1 piece
Garlic - 3-4 cloves
Raisins - 100 g
Flax seed - 300g
Sunflower and pumpkin seeds - 100g
Sesame - 100g
Milk thistle seeds - 100g
Cumin, coriander (seed) - to taste

Sprouted buckwheat bread

For cooking we will need the following products:

400 g - sprouted buckwheat (scroll through a meat grinder)
400 g - carrots (grate on a fine grater)
1 onion
2 tomatoes
200 g - walnuts (chop in a blender)
a bunch of fresh herbs, herbs de Provence to taste
6 cloves garlic
50 g - flax seed (grind in a coffee grinder)
50 gr – sesame

And how to cook - watch the video. By the way - please note - the sesame here comes whole, not ground. It is believed that whole sesame is not absorbed by the body, but if you grind it, the bread will taste bitter. Personally, I like the way whole sesame crunches in my teeth, and I like its bitterness when it’s ground.

The simplest raw bread

We left the simplest sprouted wheat bread for last. They differ in that they do not contain seasonings and additives in the form of vegetables.

Let's look at how to prepare them step by step:

We harvest wheat. To do this, we need to fill the wheat with water. After 6 – 8 hours, rinse and cover with gauze. After 10 hours it will begin to germinate. We are waiting for the sprouts to be about 2 - 3 mm.
Twist through a meat grinder.
Dry for 2 – 3 hours.

Our breads are ready. They are ideal as the base for a sandwich, such as sun-dried tomatoes.

Conclusion

Of course, these are not all the recipes in the world for making raw bread, but you can experiment yourself to achieve the taste you want. For example, making onion or tomato bread.

Raw foodists believe that a person’s diet can consist entirely of raw foods. Ayurveda talks about 50 percent or more raw foods in the daily diet. However, there are subtleties to consuming live foods.

I hope the information was interesting and useful for you. If so, then share these recipes with your friends on social networks. And so as not to miss anything, subscribe to our blog updates.

There are many ways to prepare bread dough. The most common options are bread made with water or dairy products (milk, whey, kefir, buttermilk, with the addition of sour cream, cream, and so on). Of course, the world of bread baking is not limited to them, but on the contrary, “everything is just beginning” with bread on water or kefir. Well, it continues... for example, with “vegetable” breads. This is when pieces of vegetables are added to the dough, and the result is onion, zucchini, carrot, and pumpkin bread. Or, for example, three-color bread with spinach, carrots and beets. Masterpiece! It attracts home bakers with its brightness and colorfulness, and children eat it with pleasure. But this is by the way, because today we will talk about another “vegetable” bread - tomato.

If you are a fan of Mediterranean cuisine, you will definitely love this tomato bread. Its dough is prepared on the basis of fresh tomato juice with pulp, which makes the bread aromatic and tender, with a pleasantly sweet taste with a slight sourness. The tomato flavor of the bread is complemented by Italian herbs - they give it the “ultimate” Mediterranean character.

Advice. Choose ripe, fleshy tomatoes for the base. Pink or yellow varieties are perfect.

The bread dough is specially kneaded to be very tender and soft, making the bread airy and fluffy, extremely porous. It will be easy to work with such dough if you use a mixer with hook attachments or a bread maker (model Binatone BM-2068 in this recipe) for kneading. It is best to bake in a mold.

On a note. If you don’t have a lot of tomatoes, or the puree is less than what was called for in the recipe, you can add a little water to the base.

Cooking time: about 4 hours / Yield: 1 loaf

Ingredients

tomatoes about 350 g (ready pureed juice will need 300 g)
white wheat flour 380 g
olive oil 2 tbsp. l.
salt 1.5 tsp.
sugar 1 tsp
dry yeast 1 tsp.
mixture of Italian herbs 0.5 tsp.

Preparation

Prepare all the necessary ingredients.

Wash the tomatoes thoroughly and cut into arbitrary pieces. Place the pieces into a blender bowl.

Grind the tomato thoroughly until it becomes a homogeneous paste. Rub the resulting mass through a sieve.

Pour the tomato puree into the bread maker bowl. Add olive oil to it.

Then add flour, salt, sugar, yeast and dry herbs into the bowl.

Dough kneading mode: 6 minutes first kneading, 20 minutes rest, 12 minutes second kneading and 50 minutes fermentation.

When the kneading cycle is complete, transfer the dough to a floured surface.

Use gentle rolling movements to form an oblong loaf.

You should end up with a nice smooth loaf like this.

Place the bread mixture into a baking pan that has been lightly greased with oil.
Cover the pan with film and leave to proof in a warm place for 45-50 minutes. The bread should increase 2-2.5 times. During this time, preheat the oven to 250 degrees.
When the bread has risen, send it to bake.

Bake for the first 15 minutes, sprinkling the bread with water every 3 minutes. Then reduce the temperature to 200 degrees and bake for another 25 minutes until a nice golden brown color.

The third flavor of bread from the “Healthy Eating Canaps” line that I tried was tomato. You can learn about the previous two sensations from past reviews, but while I was crunching the tomatoes, I was already developing a text in my head.

The packaging design is in the same spirit as the previous breads. It’s understandable: there is only one line. Only instead of onions and bread, there is a cross-section of a tomato.

The bread looks like ribbed chips. But the color of the tomato bread is already different from the previous ones: it is lighter. The smell of tomatoes is also much stronger than similar smells of bread with other flavors. I already have something to compare with, and this difference in aroma is very noticeable.

And the taste of tomatoes also differs in terms of the strength of taste. I feel the tomatoes very distinctly, clearly, as if fresh from the garden. Even in the store, sometimes tomatoes don’t smell like that. Moreover, these breads have a softer, more delicate overall taste, and are not bitter, like breads with onions. They somehow walk easier.

In general, I liked the tomato crispbreads more than others due to this softness and tenderness of taste. And although pepper is listed here, I didn’t feel it at all. They are never spicy, I don’t know what kind of pepper they put in here.

This pack went away faster than the others. Of all three types, with generally equal data (type of composition), the most successful are tomato crispbreads. I give them first place by a wide margin.

Good day, dear reader! This article will be useful for both raw foodists and people who want to eat healthy so as not to gain weight.

I realized a long time ago that bread greatly interferes with getting a good shape. What to do when sometimes you desperately want something bready with the same tomatoes or tea, or just to crunch?

Flax bread

How can bread be soggy? How to make it stick together? - you ask. Incredible, but it's very easy!

First of all, about the composition of the bread:

Carrot;
Onion;
Flax-seed;
Dried herbs;
Salt;
Garlic.

Once you get the hang of it, you'll definitely want to experiment. You can, for example, add flour or sunflower seeds to add flavor diversity, because it is so soothing to the psyche.

The cooking process is not at all complicated, watch this video and you will surely be captivated by the cooking process

This is one of the easiest recipes for making raw flax bread. The video for making bread uses a vegetable dehydrator - very convenient. You can also prepare this bread in a dehydrator or on the stove about which there was an article on our blog.

These are breads made from chickpea flour. It is known that legume flour is an excellent substitute for eggs in lean dough.

Grind the chickpeas. You will have small flakes left in the flour; this is the shell of the peas, so you need to strain it through a sieve.

To make bread you will need the following products:

200 g chickpea flour;
70 g sesame seeds (leave whole or grind in a coffee grinder);
250 – 300 ml. water;
1 clove of garlic (grind in a mortar or squeeze in a garlic press, or grate);
1.5 teaspoons of cumin (grind);
2-3 tbsp. spoons of lemon juice;
1 – 2 tbsp. tablespoons of cold-pressed olive or sesame oil;
Salt;
Seasonings to your taste - paprika, black pepper, herbs;

Let's cook. Mix flour with sesame seeds, salt, spices, water, oil and leave for 5 minutes. After the dough has settled, add the grated garlic. Mix everything thoroughly.

The dough is ready and we can put it on silicone dehydrator sheets.

Living bread recipe

This recipe is more complicated, but it is good for its variety. For example, it can be made from pumpkin by grinding it, or you can make them into buckwheat using not fried, but green buckwheat.

The composition of flour for miracle bread is as follows:

Flax – 300 g;
Sesame – 50 g;
Raw sunflower seeds – 50 g;
A pinch of coriander;
A pinch of cilantro;

We put it all into a food processor and grind it. When all the ingredients are mixed and we have flour, we must empty the processor by pouring the mixture into another container.

Now let’s chop the vegetables, for this we will need:

4 celery sticks;
4 carrots;
One small onion;
2 cloves of garlic;
2 tomatoes;
Raisin;
Salt;
Lemon juice.

We also grind all this in a combine. You should get vegetable puree. Then add the already prepared flour and a little water.

Now, spread this mixture onto dehydrator sheets. Dry for about twelve hours.

Crispbread with tomatoes

So, for cooking we need:

Carrots - 500 g
Celery - small bunch
Dill - small bunch
Medium size bell pepper - 2 pcs.
Chili pepper - 1 piece
Large onion - 1 piece
Small tomatoes - 4 pcs.
Lemon - 1 piece
Garlic - 3-4 cloves
Raisins - 100 g
Flax seed - 300g
Sunflower and pumpkin seeds - 100g
Sesame - 100g
Milk thistle seeds - 100g
Cumin, coriander (seed) - to taste

Sprouted buckwheat bread

For cooking we will need the following products:

400 g - sprouted buckwheat (scroll through a meat grinder)
400 g - carrots (grate on a fine grater)
1 onion
2 tomatoes
200 g - walnuts (chop in a blender)
a bunch of fresh herbs, herbs de Provence to taste
6 cloves garlic
50 g - flax seed (grind in a coffee grinder)
50 gr —

The simplest raw bread

For last we left the simplest breads from. They differ in that they do not contain seasonings and additives in the form of vegetables.

Let's look at how to prepare them step by step:

1. We harvest wheat. To do this, we need to fill the wheat with water. After 6 – 8 hours, rinse and cover with gauze. After 10 hours it will begin to germinate. We are waiting for the sprouts to be about 2 - 3 mm.

2. Twist through a meat grinder.

3. Dry for 2 – 3 hours.

Our breads are ready. They are ideal as a base for a sandwich, for example with.

Conclusion

Of course, these are not all the recipes in the world for making raw bread, but you can experiment yourself to achieve the taste you want. For example, making onion or tomato bread.

I hope the information was interesting and useful for you. If so, then share these recipes with your friends on social networks. And so as not to miss anything, subscribe to our blog updates.

Be healthy! Experiment and be more creative, my friends! It's so inspiring!

Italian bread with tomato and oregano rich in vitamins and minerals such as: vitamin B1 - 16.7%, vitamin E - 23.3%, vitamin PP - 32.5%, magnesium - 15.4%, iron - 20.5%

Health benefits of Italian bread with tomato and oregano

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.

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