Cinnamon Pomegranate Flat Bread
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.
Cinnamon Pomegranate Flat Bread
Flat Bread
- 3 cups sprouted wheat berries*
- 1 cup ground flax
- 1 teaspoon cinnamon
- 2 pomegranates, seeds from
- 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 teflex sheets for 8 hours, flip and dehydrate until bread is mostly dry but not completely hard. Store in Refrigerator.
Strawberry Banana Cashew Cream
- 1/4 cup cashews, soaked for at least 6 hours
- 2 bananas
- 1 cup strawberries
- Process all in food processor or Vitamix until smooth. Refrigerate.
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Andriele wrote on April 7, 2011
Replying to our friend PAUL , who wrote a comment he switched a raw vegan sweetner (the agave witch has a low glycemic index .. ) for SPLENDA a chemical that has aspartame , that causes brain cancer and obesity ? What’s the point on eating Raw vegan foods????
I just had to say that ….
Marla wrote on March 7, 2011
How long does the strawberry cashew cream keep in the fridge??
Susan wrote on March 8, 2011
About 3-4 days.
Paul wrote on October 16, 2010
I made this with hull-less barley instead of wheat berries. O/w pretty much the same. Delicious. I added two ounce of pomegranate juice to the recipe and sweetened with splenda instead of agave (to keep the fructose down). Great recipe, Susan. I can’t wait to try the strawberry cashew cream.
Kalynn wrote on April 18, 2010
Renneae, a great way to flip over is “if you have leftover racks in your dehydrator, to take and empty mesh screen and the rack mesh side down, together place it on top of your flat bread which is still on the teflex sheet. then grab he whole lot and flip it over. then you can just peel off the teflex sheet which is now on the new top of your flat bread. hope this makes sense. this would probably only work if you have an excalibur, as the round dehydrator styles have higher tray walls which don’t really work for his method. good luck!
Rennae wrote on January 17, 2010
I have a dehydrator on order so am unfamiliar with all the terminology. So, when you say “flip it over”, what is the procedure?
Susan wrote on January 17, 2010
You flip it over. So the bottom is now on the top.
Roy Warner wrote on December 22, 2009
The first word in the title is cinnamon. Was this ingredient missing from the recipe, per chance? I have my wheat sprouted and I’m ready to process!
Susan wrote on December 23, 2009
1 teaspoon. I will correct.
joayn wrote on May 13, 2009
Hi,
your recipes look great! At what temp do you dry for the carrot & pomegranite breads? thx,J
Erika wrote on February 5, 2009
The cinnamon pomegranate bread looks deliciious. I have celiac and can’t eat wheat Do you think this would work well using buckwheat?
Studentoflife wrote on February 3, 2009
The food on this site looks so incredible! The colors are just right, and I hope the author places more delicious recipes on here so I can come here every day to get a new one for a year! Good Job!