Sprouted wheat bread

[Guest guest]

For Ann and whoever else is interested from the cookbook Kathy Cooks Naturally page 283

 

"Sprouted Wheat Surprise

 

1 1/4 cups sprouted wheat

2 cups pited dates

 

1 cup chopped nuts

1/2 cup sesame seeds

1/4 cup honey

2 Tbsp. nut butter

2 Tbsp. grated orange or lemon rind

Shredded coconut

 

Put first 2 ingredients through food grinder. Work next 5 ingredients in with hands and form into balls.

Roll in shredded coconut.

 

Sweet Essene Bread (Sun Bread)

 

Variety #1:

2 cups ground, sprouted wheatberries

1/2 cup chopped nuts or seeds

1/2 cup chopped raisins

1 tsp. orange rind

 

Variety #2:

2 cups ground, sprouted wheatberries

1/2 cup raisins

1/4 tsp. cinnamon

1/8 tsp. cardamon

Few drops vanilla

 

Variety #3:

 

2 cups ground, sprouted wheatberries

1/2 cup raisins

1/2 cup shredded coconut

1/3 cup carob powder

 

Combine ingredients and mix together well, kneading with hands if necessary. Form into one large, round loaf or several small ones. Place on a baking sheet covered with a thin screen (to keep bugs off) and set in the sun all day to bake. Or set in the oven (without a screen) at 200 degrees to bake all day. Cool and serve. All varieties are good served just plain or with butter or cream cheese. Keeps best in the refrigerator."

 

Personally I would put spoon fulls of the mixture onto a baking sheet like cookies and perhaps press them down with a greased and/or floured glass and bake them in the sun as temperatures above 105 degrees start destroying enzymes. The smaller the mass of mixture, the faster it will dry out or bake.

 

If any of you try these, please let me know what you think.

 

Valorie

 

Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington