Cinnamon Pomegranate Flat Bread

by Susan on February 3, 2009

I still love to have something a little sweet for breakfast. I think it stems from my days of sugar coated cereal and oatmeal with brown sugar and butter! How to take a grain and destroy it! Today, I take that grain, sprout it, and make it into beautiful fruit infused breads.

Cinnamon Pomegranate bread topped with strawberry cashew cream and a bit of fruit provides a quick, easy and satisfying breakfast. This is another bread that should be dried with just a little moisture left in. Don’t worry about using the whole seed from the pomegranate, they incorporate beautifully.


  • 3 Cups Sprouted Wheat*
  • 1 Cup ground flax
  • 1 t cinnamon
  • seeds from 2 pomegranates
  • 1/4 Cup agave (optional)

Place wheat berries in the food processor. Process until berries start to mash. Add ground flax and pomegranate seeds. Process until seeds are incorporated and somewhat ground up. If you would like a little extra sweetness, add agave.

Dehydrate on teleflex sheets for 8 hours, flip and dehydrate until bread is mostly dry but not completely hard. Store in Refridge.

Strawberry Banana Cashew Cream

  • 1/4 C Cashews, soaked for at least 6 hours
  • 2 Bananas
  • 1 C Strawberries

Process all in food processor or Vitamix until smooth. Refrigerate.


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{ 24 comments… read them below or add one }

Studentoflife February 3, 2009 at 8:34 pm

The food on this site looks so incredible! The colors are just right, and I hope the author places more delicious recipes on here so I can come here every day to get a new one for a year! Good Job!


Erika February 5, 2009 at 7:39 pm

The cinnamon pomegranate bread looks deliciious. I have celiac and can’t eat wheat Do you think this would work well using buckwheat?


joayn May 13, 2009 at 4:06 pm

your recipes look great! At what temp do you dry for the carrot & pomegranite breads? thx,J


Roy Warner December 22, 2009 at 9:29 pm

The first word in the title is cinnamon. Was this ingredient missing from the recipe, per chance? I have my wheat sprouted and I’m ready to process!


Susan December 23, 2009 at 8:08 am

1 teaspoon. I will correct.


Rennae January 17, 2010 at 7:21 pm

I have a dehydrator on order so am unfamiliar with all the terminology. So, when you say “flip it over”, what is the procedure?


Susan January 17, 2010 at 8:03 pm

You flip it over. So the bottom is now on the top.


Kalynn April 18, 2010 at 1:12 pm

Renneae, a great way to flip over is “if you have leftover racks in your dehydrator, to take and empty mesh screen and the rack mesh side down, together place it on top of your flat bread which is still on the teflex sheet. then grab he whole lot and flip it over. then you can just peel off the teflex sheet which is now on the new top of your flat bread. hope this makes sense. this would probably only work if you have an excalibur, as the round dehydrator styles have higher tray walls which don’t really work for his method. good luck!


Paul October 16, 2010 at 8:38 pm

I made this with hull-less barley instead of wheat berries. O/w pretty much the same. Delicious. I added two ounce of pomegranate juice to the recipe and sweetened with splenda instead of agave (to keep the fructose down). Great recipe, Susan. I can’t wait to try the strawberry cashew cream.


Marla March 7, 2011 at 1:05 pm

How long does the strawberry cashew cream keep in the fridge??


Susan March 8, 2011 at 7:14 am

About 3-4 days.


Andriele April 7, 2011 at 12:40 pm

Replying to our friend PAUL , who wrote a comment he switched a raw vegan sweetner (the agave witch has a low glycemic index .. ) for SPLENDA a chemical that has aspartame , that causes brain cancer and obesity ? What’s the point on eating Raw vegan foods????
I just had to say that ….


Gayla June 4, 2011 at 11:59 am

I used the Strawberry Banana Cashew Cream as a dressing for a wonderful fruit salad this morning. I used organic apples, red seedless grapes, cucumbers, and pecans. Then poured the sauce over and mixed it up. It is really yummy this way!


C June 8, 2011 at 7:06 pm

How long does it take to sprout the wheat berries and how do you sprout them? Thanks :)


Susan June 10, 2011 at 4:15 pm

It takes a couple of days.


M June 28, 2011 at 2:39 pm

Do you have a section on nut substitutions for people with allergies?


Susan June 28, 2011 at 3:09 pm

No, I don’t at this point.


Vickie January 5, 2012 at 2:25 pm

What is the process for sprouting the wheat berries?


Mandy Pena January 27, 2012 at 9:45 am

I have tried some of your recipes and they come out really well. I have a few questions. What does the * mean beside the sprouted wheat? Does this also mean 3 cups then sprouted. or sprouted and then measured 3 cups?


Susan January 27, 2012 at 10:28 am

3 cups of wheat that has already been sprouted. Cheers!


Lisa Reynoso July 23, 2012 at 10:42 pm

Splenda is not aspartame; it’s sucralose. But still a chemical and still not something that should be considered health for raw cooking. If you are worried about the fructose in agave, try honey or maple syrup. If you are cutting calories or are diabetic, try stevia or xylitol. Both are natural and not chemical.


Mary March 8, 2014 at 2:00 pm

What would you recommend in place of sprouted wheat? I can’t eat wheat. I want to try these so badly! They sound awesome.


Lindsay January 14, 2015 at 6:01 am

I see two comments already asking about a gluten free option to the wheat berries but no reply. I too am curious as eating gluten free is the only thing that keeps my migraines at bay. And I love love love pomegranate I already have 3 in the fridge waiting for me. I typically eat them as a movie time snack but this just sounds too good to pass up. Any suggestions??


Susan January 17, 2015 at 12:00 pm

Hi, Lindsay, You could try soaked buckwheat but as it is very different in characteristics and flavor, you will have to experiment a bit. Cheers!


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