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.