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Sproutman’S Kitchen Garden
This 322 page book by Steve “Sproutman” Meyerowitz includes over 250 recipes, as well as great information on making sprout bread, food dehydration, low temperature cooking, and much more!
Do you have all these extra apples you are unsure what to do with? Here is a great recipe.
2 cups Soft wheat berries
2 cups Cashews, ground
1 medium Apple cored
1 cup Raisins or currants
2 tsp Vanilla
2 tbsp Liquid lecithin
1 tsp Nutmeg or allspice
Yield: 25 small cookies
Sprout soft wheat for 2 days, then grind into dough. Knead the dough and mix in the other ingredients. Apples and cashews should all be whipped or ground. A food processor works best. Leave small chunks of cashews and apples for texture. You can shape the cookies into balls, flatten them or use a cookie mold. Your choice. Bake at 250 F for approximately 2 hours. Remove when slightly moist and let cool to harden.
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