cracker bread

makes about 20 pieces

125 g (4½ oz/1½ cups) sprouted wheat

1 teaspoon sea salt

Put the sprouted wheat, sea salt and 60 ml (2 fl oz/¼ cup) water in a food processor and process to make a smooth paste, adding more water if necessary.

Pour the mixture evenly over plastic dehydrator sheets. Set the dehydrator temperature to low. Place in the dehydrator and dehydrate for about 24 hours, or until the bread lifts away from the dehydrator sheets.

Note: You can sprinkle your favourite herbs, seeds or spices over the top of cracker breads before dehydrating. Cracker bread can be stored in an airtight container for up to 1 week.