Once again, I found myself with an abundance of sprouted wheat berries on my hands. I made the Onion Flat Bread and Cinnamon Pomegranate Bread. With the left over wheat berries, I wanted to create a raw food recipe with cacao to make a nice little dessert bread to have a healthy way to satisfy those sweet tooth cravings later in the evening.
Chocolate Craisin Pecan Bread
- 3 C Sprouted Wheat Berries
- 1/4 C Cacao
- 1/4 C Agave
- 1 C Craisins
- 3/4 C Chopped Pecans
Place wheat berries in food processor and process until mashed. Add Cacao and agave. Pulse a few times to combine. Add Craisins and Pecans. Pulse quickly to combine but do not over process the craisins and pecans. Spread on teleflex sheet for dehydrator. Score with a dull knife. Dehydrate for 8 hours, separate at score lines, flip and dehydrate until dry.
{ 10 comments… read them below or add one }
Wow. Your recipes really blow my mind! This sound delicious! I need to get some buckwheat and experiment with your recipes.
I am sooooooooooo making this tonight!
Is there a way to dehydrate them in an oven without a dehydrator?
Would that worsen the quality?
Thanks!
You can but it is very difficult to keep the temp under 118. Above 118 is where the enzymes are destroyed. I think the lowest you can get an oven is 200.
I’m allergic to wheat, is there something I can substitute to make all these delicious cackers and flat breads?
You can substitute oats!
I am intollerant of wheat, but hae been fine with the raw wheat berries..
Are craisins raw? Or is there a place where I can buy craisins that are raw and have no added sugar? We love them in salad and I bet they are delicious in this also, just would love to know if there is a raw food source for them…
Thanks
Hi, could I subsitute something else for the wheat berries?
Thanks, Jan
Hi Susan,
I just made these and they are really good! I just got into sprouting and raw foods and I have been looking for sprouted wheat recipes. I can’t wait to try some of the other crackers and flat breads!