Purple Berry Bread
Submitted by jillian on February 1, 2009 - 6:00pm
Servings:
one dehydrator trayA slightly sweet, fruity loaf, full of purple goodness. Perfect for breakfast or a snack.
Ingredients:
3/4 c. almond flour
1/2 c. flax, ground
1/4 c. dried bing cherries
1/4 c.
blueberries
1/2 apple
5 prunes, re-hydrated
1.25 t. coconut oil
sea salt
cinnamon
Preparation:
Process cherries in food processor and add to a medium sized bowl. Add almond flour and flax. Stir. Process apple and blueberries until smooth, add to mixture. Process prunes and coconut oil and add to mixture. Add sea salt and cinnamon to taste. Add sweetener and powdered ginger root if desired (I did mine without). Spread 1/2" thick onto sheets and dehydrate at 145 for 1.5 hours, then at 110 degrees for 6 hours or until desired moisture is achieved.
5 reponses to "Purple Berry Bread"
1. It takes at least that long
It takes at least that long (probably longer) for the dough to get to 115, so the bread retains all of its vital enzymes.
2. Wouldn't dehydrating at that
Wouldn't dehydrating at that temp even for 1.5 hours make this receipe not raw?
3. I would love to see a picture
I would love to see a picture if you have one. Sounds beautiful and tasty - a perfect Sunday project!
4. I just sprinkled some ginger
I just sprinkled some ginger into the mix- It was probably around a 1/2 teaspoon...but if you like ginger, I'm sure it would be yummy with even more than that. Good luck!
5. How much ginger, teaspoon or
How much ginger, teaspoon or tablespoon???
This sounds Delicious!!!