Making a raw dough from pumpkin

By Stanka Vukelić

Raw dough for pizza or bread

Many raw pizza and bread recipes, while delicious, are very heavy because of the nuts that are usually being used to make it. This recipe is devoid of any nuts whatsoever! The dough is light on the stomach, tasty, and suitable for everyday consumption.

It’s made of winter pumpkin and sprouted buckwheat. Pumpkins vary greatly in shape, size, and colour. The fruit is one of the most widely grown vegetables. Buckwheat, regardless of its name, is not a cereal. It is a fruit seed that is related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain gluten proteins.

The bread can be used in various ways. We use it for sandwiches, vegetable spreads (as red pepper spread), or for various nut spreads. The dough shaped into a pizza makes it a prefect base for pizza sauces (like spinach sauce).

Please note: We always say this recipe is for two people, but the actual volume of the dough is for six. Why? Because in this way, you’ll do the dehydration process only once, and you’ll have meals prepared in advance for various combinations. For example, use the same dough for bread, and you can eat it the next day as a side dish or afternoon snack.

Dough for pizza or bread

Preparation time: 15-20 min.

Soaking: over night, or 6-10 hours

Dehydration: 8-12 hours

Ingredients for 2 people (for 3-5 meals):

35 oz  (1 kg) of winter pumpkin

17.5 oz ( 1/2 kg) of buckwheat soaked overnight

3 medium garlic cloves (or as you like)

1/2 teaspoon of sea salt

3-5 tablespoons extra-virgin olive oil

1 fresh-squeezed lemon

2 cups of ground flax seeds

Methods/steps –

1. Put the buckwheat into a jar and cover with fresh water. Soak it over night. After that, wash well a few times.

2. Peel the pumpkin, afterwards chop into small pieces.

3. Put the winter pumpkin into a food processor and process well.

4. Put the buckwheat, salt, olive oil, and lemon into food processor and mix well with the zucchini.

5. Grind flax seeds in a clean electric coffee grinder; grind until powdered.

6. Put ground flax seeds in food processor with other ingredients and process until well combined.

7. Spread out on dehydrator sheets in shape of bread or pizza and mark the dough (best with a pizza cutter) into handy pieces. Thickness: 0.5 inch (~1cm). Dehydrate at 115ºF (46ºC) for 4-6 hours. When the top feels dry to touch, flip and continue drying on the other side. Let dry another 4-6 hours until dry.

8. When dry, store in refrigerator in a sealed container. Stays good for 7 days, maybe more, we’ll never know, because it is eaten up too soon.

Options:

Instead of flax seeds, use chia seeds.

Let buckwheat sprout 1 or 2 days; it adds to live-food-value.

If you don’t have a dehydrator, let dry in an open stove below 120ºF (50ºC). In summer let dry outside in the sun.

Use any pumpkin.

Extra info –

14 Facts About Buckwheat

1. buckwheat is a fruit seed that is related to rhubarb and sorrel and does not contain gluten proteins

2. super-high in magnesium – contains almost 86 milligrams of magnesium in a one-cup serving

3. very good source of manganese, magnesium, copper, boron, calcium, vitamins of B-group, vitamin E

4. is highly rich in iron

5. rich supply of antioxidants

6. lowering blood pressure, and lowering risk of developing high cholesterol

7. better blood sugar control and lowered risk of diabetes

8. whole buckwheat is high in fiber, so it will faster satisfy hunger; great tool for weight loss

9. contains more protein than grains and is not deficient in the amino acid lysine as most grains are, so the protein is nutritionally more complete

10. it is high in lecithin, which is a brain boosting super food; 28% of the brain is actually made up of lecithin

11. lecithin may prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer

12. sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10

13. participates in more than 300 enzymic reactions, killing bacteria, fungus, viruses; necessary for building body cells, strengthening bones, stimulating skin healing

14. warning: buy organic buckwheat of light green color; the brownish is usually heat-treated and does not sprout

12 Facts About the Pumpkin

1. a very low calorie vegetable – 100 g fruit provides just 26 calories

2. extremely high in fiber

3. storehouse of many vitamins (such as vitamin-A, vitamin-C, vitamin-K and vitamin-E)

4. super-high in vitamin A – 100 g providing about 246% of RDA

5. good source of B-complex group

6. rich source of minerals like copper, calcium, potassium and phosphorus

7. contains a synergistic combination of carotenoids – key nutrient that boosts pumpkin to the top of the SuperFoods list

8. lower risk of cancer

9. lower risk of heart disease

10. lower rates of macular degeneration

11. protection against other diseases as well as some degenerative aspects of aging

12. has very powerful antioxidants and anti-inflammatory properties

“This post is shared at Plant-Based Potluck Party Link Up”

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Raw dough for pizza or bread recipe brought to you by:

organictalks.com

Sources and more information (on buckwheat):

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11

http://foodmatters.tv/articles-1/buckwheat-sprouts-nutritional-facts-and-recipe

http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-buckwheat-ga.htm

Sources and more information (on pumpkin):

http://www.nutrition-and-you.com/pumpkin.html

http://www.superfoodsrx.com/superfoods/pumpkin/pumpkin-as-a-super-food.html

http://urbanext.illinois.edu/pumpkins/nutrition.cfm