Apple Cinnamon Currant Loaf
Based on Rose Lee Calabro's Zucchini Bread, I made this dehydrated apple-cinnamon currant loaf when I ran out of zucchini and still had 3 cups of wheat berries left.
3 cups sprouted wheat berries (slightly dried out in the fridge)
3/4 cup raisins
2 small apples (I used gala)
1/4 cup driedcurrants
1/2 tbsp ground cinnamon
1 and 1/2 tsp vanilla
Put the wheat berries, raisins, and 1/2 apple in your food processor and blend well.
In a separate bowl, grate the remaining 1 and 1/2 apples. Mix in the currants, cinnamon, and vanilla.
Add blended wheat mixture to the bowl and mix well.
Shape two loaves out of the mixture on a dehydrator tray with teflex sheet or parchment paper. Set dehydrator to 105 degrees. Dehydrate 6-8 hours. Flip, dehydrate 6-8 hours. Cut into slices and lay slices on their sides. Dehydrate until desired texture is reached.