250 gms of raw peanuts, sprouted and/or fermented

 

1/2 a cup of yogurt or kefir whey (use enough for a dough like consistency)

 

Ghee or butter

 

2-3 country eggs

 

1 teaspoon sea salt or pink Himalayan salt

 

 

Glass bowl,

 

Baking dish 6” X 6”. Rectangular of same volume will do. If using metal/coated baking dish, use baking paper liner. Do not expose your food to the metal.

 

Electric oven or a dutch oven (Heavy cast iron ceramic coated vessel with it’s own lid)

 

 

After 72 hours of fermenting:

 

Start preheating your oven to 350 degrees F/ 176 degrees C

 

Add 2-3 country eggs to the nut dough and knead it in thoroughly. Number of eggs will depend on the desired consistency of the dough: a thick porridge like consistency.

 

Add ghee or butter to the dough and knead, mixing the eggs, fat and dough thoroughly

 

Add the salt by mixing it in some whey so it is well dissolved and knead it in. Add to taste.

 

Cover/line the entire baking dish with ghee or butter. If using a metal dish, line with baking paper and also apply fat on it.

 

Add the batter to the dish

 

Place in the centre of the pre-heated oven 

 

Bake for 45-60 minutes

 

At 45 minutes, check on the bread by inserting a dry knife into it. If it comes out dry, it is done. If the knife comes out wet, keep in the oven for a further 15 minutes. 

 

Based on your progress on the Introduction Diet, your Coach may advise you to add aromatic herbs to the bread: cinnamon, ground pepper, dry herbs etc.

 

Note: Start eating very small quantities. A piece to begin with. This bread will stay very well in the refrigerator for upto a week if well covered. Increase quantity very slowly. Eat lots of fat with it for best absorption and taste.

 

Use the same methodology for almonds, pumpkin seeds or sunflower seeds bread, including the soaking and fermenting.

 

An important note: For soaking peanuts (other than re-hydration), use acidulated water: water with lemon juice added, or natural vinegar added, a tablespoon. For soaking other nuts and seeds, sea salt or Himalayan salt is good enough.