Flat Bread (Oil and Dairy Free)

Flat Bread (Oil and Dairy Free)
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1141 calories
239 g
0 g
3 g
32 g
1 g
1149 g
2365 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
1149g
Amount Per Serving
Calories 1141
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2365mg
99%
Total Carbohydrates 239g
80%
Dietary Fiber 9g
36%
Sugars 1g
Protein 32g
Vitamin A
1%
Vitamin C
1%
Calcium
10%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 cups dry organic grain (such as organic whole wheat berries or brown rice)
  2. 3 1/2 cups purified water
  3. 1 tsp. Premier Pink Salt
  4. Optional: Organic herbs to taste (such as opening 1-2 vcaps of Quantum Tumeric, etc)
Instructions
  1. Rinse the grains. Place the grains in a strainer and rince once or twice with purified water.
  2. Soak overnight. Next, place the grain in a glass bowl and add enough water so that there is about one inch of water above the level of the grain. (The extra water is needed as the grain drinks in the water and slowly expands). Cover the bowl and let it stand at room temperature for 12-24 hours. You may want to rinse the grain once or twice during this time.
  3. Rinse and blend. After 12-24 hours, rinse the grain again. Place the soaked grain in a blender. Add 3 1/2 cups of water, 1 tsp. natural sea salt and herbs (if desired). Blend all the ingredients together for 2 or 3 minutes until the batter is in and creamy.
  4. Heat the batter. Pour pancake-sized amounts of batter on a skillet. Use a small amount of olive oil to lubricate the pan. Heat at medium temperature (flip once or twice) until the batter is well cooked.
beta
calories
1141
fat
3g
protein
32g
carbs
239g
more
Dr Shirley Watson http://www.drshirleywatson.com/
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