Apricot-Almond Honey Bread

Course : Dehydrator
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2 1/2 cups soft wheat sprouted 1 day
1/4 cup dried apricots soaked, chopped finely
2 medium pineapple dried slices soaked, chopped finely
1 cup raw honey
1/2 cup almonds soaked, finely chopped
1 teaspoon vanilla
1 teaspoon orange zest

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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