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Pumpkin Bread By RoseLee Calabro
1 c barley, soaked 2-3 days, be sure to rinse daily,(good)
2 C soft wheat, sprouted 1 day
1 1/2 C fresh pumpkin puree
1/2 orange
1 tsp. orange zest
1/2 tsp. ginger
1 t cinnamon
1/2 C dates
1/2 C raisins
1/2 C walnuts, soaked and chopped
Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate along with
dates. Puree pumpkin and orange and
add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of
bread and place on a tray with teflex
sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue
dehydrating for 4-6 hours or until moisture is
desired.
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