The Raw Truth

Fruit and Nut Essence Bread

Sweet breads are especially good for almond butter and jelly rawiches or as a simple, delicious snack, all on their own.

MAKES 4 LOAVES

4 cups sprouted grain, such as kamut or rye

5 seeded, soaked dates, drained

¼ cup sprouted almonds

¼ cup soaked raisins, drained

2 tablespoons chopped walnuts

Grind the grain in a homogenizing juicer and place in a large bowl. In a blender cup or blender, pulse the dates and almonds until chunky. Add the
date mixture to the bowl containing the grain. Add the raisins and the walnuts and mix thoroughly. Divide the mixture into 4 equal portions and press
each into a loaf or half-dome shape, 2 to 3 inches at peak. Using one of the methods described here, dehydrate the bread for 8 hours and flip. Dry
for 12 to 15 hours more, depending on the moisture level desired.