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Apricot-Almond Honey Bread | ||||||||
Course : Dehydrator Source: Karen Cody |
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Ingredients:
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Preparation / Directions: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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