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Apricot-Almond Honey Bread

2 1/2 C soft wheat, sprouted 1 day
1/4 C dried apricots, soaked, chopped finely
2 dried slices pineapple, soaked, chopped finely
1 C raw honey
1/2 C almonds, soaked, finely chopped
1 t vanilla
1 t orange zest

Process wheat in a champion juicer with solid plate. Add apricots, pineapple, honey, almonds, vanilla and orange zest to the wheat mix well. Form into 3 loaves and dehydrate at 105 degrees for 5-6 hours, remove teflex sheet and turn bread over. Continue dehydrating for 5-6 hours or until desired moisture is obtained.

 

 

 

 

 

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