Alfalfa Sprout Flatbread

Alfalfa Sprout Flatbread

Ingredients:
1 cup rye flour
1 cup whole wheat flour
¾ cup nonfat dry milk powder
½ cup sesame seeds
½ cup unsalted roasted sunflower seeds
1 teaspoon salt
½ cup packed alfalfa sprouts, chopped
3 tablespoons canola, olive, or coconut oil
1 cup water
1 egg, beaten

Directions:
PREHEAT the oven to 450°F. Grease and flour a 10" × 15" baking sheet.
In a large bowl, combine the rye flour, whole wheat flour, milk powder, sesame
seeds, sunflower seeds, and salt. Add the sprouts, oil, and water and blend well. Mix
in the egg.
Spread the mixture on the baking sheet and use your fingers to pat the dough out to
about ¼" thickness. Pierce all over with a fork. Bake until the top feels dry, 10 to 12
minutes, then turn the broiler on and broil about 6" from the heat until browned. When
cooled, the bread becomes crisp. Break or cut into pieces. To store, wrap tightly and
freeze in an airtight container.
soup
SUNCHOKE AND GOLDEN POTATO SOUP
GROWING UP ON A FARM IN NORTHERN MINNESOTA, I REMEMBER DIGGING UP THE ROOTS OF
THE TALL, YELLOW-FLOWERING PLANTS THAT GREW NEXT TO ALL OF THE OUTBUILDINGS. I
LOVED THE SWEET, MELLOW FLAVOR OF SUNCHOKES THEN AND STILL DO TODAY. THEY ARE
ALSO KNOWN AS JERUSALEM ARTICHOKES OR SUNROOTS, THOUGH THEY HAVE NO
RELATION TO JERUSALEM OR TO ARTICHOKES! YOU CAN SIMPLY SCRUB AND EAT SUN-
CHOKES PEEL AND ALL, SINCE MOST OF THE