VEGAN SPELT BREAD
I’m such a bread fiend. It was hard at first to give up all the yummy goodness of traditional breads. I came across this recipe when I was searching for recipes that fell within the guidelines of the vegan alkaline cleanse that Dr. Sebi promoted. I came across this recipe, and I will tell you: IT DID NOT DISAPPOINT!
Not only is this recipe vegan friendly, it takes it one step further and makes it vegan alkaline friendly. So if you are trying reduce or eliminate inflammation within in the body, this is a great recipe for you! I eat this bread solo with olive oil and spices. I eat this with soup. I’ve used it as croutons and breadcrumbs before. The possibilities are endless.
Ingredients:
- 4 cups spelt flour plus ½ cup more for kneading
- 1 ½ teaspoons Himalayan sea salt
- 1 teaspoon baking soda
- 1 tablespoon agave nectar
- 3 tablespoons avocado oil
- ½ cup unsweetened almond milk
- 3/4 – 1 cup alkaline water
Preheat the oven to 375 degrees F. Mix the dry ingredients in a large bowl. Add the oil, almond milk, and 3/4 cup of the alkaline water and mix until well combined. The mixture should be somewhat soft but hold together in one mass. If is seems too stiff, add more water by tablespoons until it is soft enough to stir easily. If is too wet to hold together, add more spelt flour by tablespoons, mixing after each addition until the dough holds together.
For the sake of transparency, I did not create this recipe. I just use it a lot. I originally gleaned this recipe from HERE
