PKD Recipes

Ingredients
½ C. whole spelt grains
1 Tbsp olive oil
½ tsp Himalayan pink salt
½ tsp baking soda
1 tsp caraway seeds
¾ C. rye flour

Preparation
Sprout the spelt berries by soaking in water from 2-4 days. Rinse and drain each morning.  Do not sprout so long that there are any green shoots. Grind fairly fine in a food processor or high-speed blender. Mix in oil, salt, soda, seeds, and enough rye flour to form a stiff dough. Form into golf-ball sized rounds. Roll out on a well-floured board as thin as possible, not thicker than ¼ inch thick. Bake on a dry griddle on low heat for about 5 minutes on each side or in a medium low oven until very slightly brown.