Today, September 4, is the Feast of Saint Mosheh, better known in most Western culture as Moses. According to The Invisible Basilica of Sabazius, “Crowley considered him to be a Magus of A:. A:., whose Word was IHVH, which expresses the structure of the Universe. Traditional representations of Mosheh, including the famous statue of Michelangelo, often portray him with horns. See Chapter 73 of Liber Aleph and Chapter 7 of The Book of Lies. The story of Mosheh is set forth in The Bible, which is included in Section 2 of the A:. A:. reading list.”
The Invisible Basilica also reminds us of the Biblical feats of Moses: “Mosheh provided the Hebrews with miraculous food and drink in the desert: manna from heaven for food; and water which gushed from the rock of Horeb when he struck it with his rod.” In honor of this miraculous food, here is a recipe from One Green Planet.
Manna Bread
Ingredients
- 2 cups wheat or spelt berries
- 1 tsp salt
- Up to 1 cup extras (optional): Sunflower seeds, pumpkin seeds, flax seeds, sesame seeds, poppy seeds, onion, shredded zucchini, shredded carrot, shredded apple, banana, raisins, dates, cranberries, olives, sun dried tomatoes, chopped almonds, chopped walnuts, chopped pecans, etc.
- Up to 2 tbs flavoring (optional): Cinnamon, garlic, oregano, lemon, olive oil, etc.
Directions
- Soak and sprout wheat or spelt berries.
- Place your sprouts between two sheets of paper towel, and pat dry – making sure any excess water is absorbed. You want them to be as dry as possible before using, to cut down on the dehydration time.
- In your food processor, blend sprouted spelt berries and salt until a dough is formed. If using fillings or flavorings, add these in now.
- Remove, and knead into two small loaves or six bagels. If you find the mixture too sticky, you can use a little coconut flour on your hands while shaping.
- Dehydrate for 8-12 hours (for bread) or 4-6 hours (for bagels). Manna bread should keep in the freezer for two or three months.
Learn more about Mosheh:
