4 cups of 2-days sprouted wheat or rye or 1 cup wheat and 1 cup rye
1 tomato, chopped
1/4 cup pitted black olives
3/4 cup chopped red pepper or green pepper
1 small onion
1 garlic clove, pressed
1 tsp. basil, oregano or thyme
Grind, blend, or homogenize the grain. Add spice by hand and spread butter 1/4-inch thick on a dehydrator tray prepared with parchment paper. Dehydrate at less than 110 degrees until thoroughly dry-12 to 24 hours depending on number of trays, drying and humidity of the room. Store in a tight, closed container.