Yield1 quart batter (one 9” by 12” cookie sheet or 12 3” by 3” wafers)
3 C millet (soaked for 7 hours, reserve soak water)
1/2 C flax seed, ground
1 C millet soak water (add more water, if you do not have enough water left from soaking millet)
1/4 C poppy seeds
1. In a blender, finely process millet sprouts. In a large bowl, thoroughly mix ground millet, ground flax seed, and poppy seeds. Add more water, if needed, to make a spreadable dough.
2. Smooth mixture over dehydrator Teflex sheets. Wet hands to assist in spreading.
3. Dehydrate at 115 degrees for 2 hours. Remove from dehydrator and perforate, with a fork, into 12 3-inch squares.
4. Return to dehydrator. Lower heat to 105 degrees and continue to dehydrate until crisp.
Manifestnow's ThoughtsBy manifestnow
Raw “matzo” if you want it.
Refrigerate until serving, to avoid crumbling.
When the ancient Hebrews left Egypt, they were too busy fleeing to sit around waiting for their bread to rise. So they simply left the yeast out of their recipe and invented matzoh. Of all our sprouted breads and wafers, this one made of millet tastes most similar to Moses’ famous fast food—maybe the first fast food in history.
Since millet is not glutinous like wheat and rye, flax is added to prevent crumbling.
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