Recipe of the week 04 - 04 - 2002




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Recipe of the week (04-04-2002)

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APRICOT-ALMOND BREAD ( Cake variety of the essene bread )


21/2 cup soft wheat, sprouted 1 day. cup dried apricots, soaked and chopped finely. 2 dried slices of pineapple, soaked, chopped finely. 1 cup raw honey, cup almonds, soaked, finely chopped. 1 tsp vanilla, 1 tsp orange zest. Process wheat in a food processor. Add rest of the ingredients and process until smooth. Form into 3 loaves and dehydrate in the oven at the lowest possible temperature for 5-6 hours. Remove from pan and continue dehydrating for another 5-6 hours or until desired moisture is obtained,



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