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Focaccia with Mushrooms and Spinach

This Foccacia will be a hit for your holiday dinner or follow.
party. It’s made with a sprouted buckwheat crust, and 1 cup carrots, rinsed, scrubbed, and chopped
topped with tender spinach, mushrooms, and zucchini, 1/4 cup green onions, rinsed and chopped
and then “baked” in the dehydrator. The crust has a 1/4 cup almonds
truly bread-like texture and taste! 1/4 cup pumpkin seeds
4 tablespoons sunflower seeds
The bread dough looks much more complicated than 4 tablespoons Spectrum walnut oil, or olive oil
it actually is, and it’s definitely worth the time— 2 Medjool dates, pitted
especially if you can’t eat wheat and have been 1/4-1/2 teaspoon Himalayan salt
missing bread. Once the rhythm is learned, each 1/4 teaspoon black pepper
consecutive batch will go together faster and faster. Additional sesame and sunflower seeds
Tip: Make this a couple of weeks ahead so there
won’t be any surprises on the big day! The bread will How To Sprout Buckwheat
get “crisper” if you leave it in the dehydrator a little Put 1 cup of buckwheat groats in a quart jar and fill to
bit longer.
the top with pure water.
Ingredients Soak buckwheat for 60 minutes, no more.
3 cups sprouted hulled buckwheat groats, After soaking, pour buckwheat and water into a
made from 1 cup dry buckwheat—directions strainer and rinse very well with cool water.

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