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Blueberry Sprouted Bread

Blueberry Sprouted Oat or Buckwheat & Sunflower Seed Bread, Scones, or Muffins

Rustic blueberry scones with a hearty texture, juicy berries, and natural sweetness.
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Prep Time 20 minutes
Cook Time 8 minutes
Course Breakfast, Dessert, Snack
Servings 12

Equipment

  • 1 food processor
  • 1 dehydrator
  • dehydrator trays
  • 1 cutting board
  • 1 muffin molds or silicone cups (optional)

Ingredients
  

  • ¾ cup dry oat groats or buckwheat groats soaked and sprouted overnight, then drained well
  • ¼ cup sunflower seeds soaked and sprouted
  • 3 pcs pitted prunes soaked in warm water for 10–15 minutes, then drained.
  • ¼ teaspoon sea salt
  • ½ teaspoon ground vanilla bean or vanilla extract
  • ½ cup flax seeds freshly ground
  • ½ cup fresh blueberries

Instructions
 

  • Soak and sprout the oat of buckwheat groats and sunflower seeds separately overnight. Once sprouted, drain them well. Soak the prunes in warm water for 10–15 minutes, then drain well.
  • Place the sprouted oats, sprouted sunflower seeds, prunes, salt, and vanilla in a food processor. Process until the mixture forms a cohesive dough. Add the freshly ground flax seeds and process until incorporated.
  • Gently fold in the fresh blueberries, being careful not to crush them.
  • For bread, shape the dough into a loaf on a cutting board and slice into 8 pieces. Arrange the slices on a mesh dehydrator tray.
  • For scones, divide the dough into 8 portions directly on the mesh dehydrator tray and shape each portion into a scone.
  • For muffins, press the dough into small muffin molds or silicone muffin cups and place them on the dehydrator tray.
  • Dehydrate at 105°F for approximately 8 hours, checking the smaller scones and muffins earlier. They are ready when they are dry on the outside and firm enough to hold their shape.

Notes

Tip: Fresh blueberries work best. Thawed frozen blueberries release additional liquid, which can make the dough gummy and overly dense.
Estimated per serving
For the recipe made with oat groats: ~105 calories, 4 g protein, 6 g fat, 11 g carbs, 4 g fiber, 7.5 g net carbs per serving.
For the recipe made with buckwheat groats: ~148 calories, 5 g protein, 7 g fat, 18 g carbs, 5 g fiber, 13 g net carbs per serving.
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