Apricot-Almond Honey Bread

2 1/2 cup soft wheat, sprouted 1 day
1/4 cup dried apricots, soaked, chopped finely
2 dried slices pineapple, soaked, chopped finely
1 cup raw honey
1/2 cup almonds, soaked, finely chopped
1 tsp vanilla
1 tsp orange zest (grated orange rind)

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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