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.
- 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.
Lindsay wrote on January 14, 2015
I see two comments already asking about a gluten free option to the wheat berries but no reply. I too am curious as eating gluten free is the only thing that keeps my migraines at bay. And I love love love pomegranate I already have 3 in the fridge waiting for me. I typically eat them as a movie time snack but this just sounds too good to pass up. Any suggestions??
Susan wrote on January 17, 2015
Hi, Lindsay, You could try soaked buckwheat but as it is very different in characteristics and flavor, you will have to experiment a bit. Cheers!
Mary wrote on March 8, 2014
What would you recommend in place of sprouted wheat? I can’t eat wheat. I want to try these so badly! They sound awesome.
Lisa Reynoso wrote on July 23, 2012
Splenda is not aspartame; it’s sucralose. But still a chemical and still not something that should be considered health for raw cooking. If you are worried about the fructose in agave, try honey or maple syrup. If you are cutting calories or are diabetic, try stevia or xylitol. Both are natural and not chemical.
Mandy Pena wrote on January 27, 2012
I have tried some of your recipes and they come out really well. I have a few questions. What does the * mean beside the sprouted wheat? Does this also mean 3 cups then sprouted. or sprouted and then measured 3 cups?
Susan wrote on January 27, 2012
3 cups of wheat that has already been sprouted. Cheers!
Vickie wrote on January 5, 2012
What is the process for sprouting the wheat berries?
M wrote on June 28, 2011
Do you have a section on nut substitutions for people with allergies?
Susan wrote on June 28, 2011
No, I don’t at this point.
C wrote on June 8, 2011
How long does it take to sprout the wheat berries and how do you sprout them? Thanks 🙂
Susan wrote on June 10, 2011
It takes a couple of days.
Gayla wrote on June 4, 2011
I used the Strawberry Banana Cashew Cream as a dressing for a wonderful fruit salad this morning. I used organic apples, red seedless grapes, cucumbers, and pecans. Then poured the sauce over and mixed it up. It is really yummy this way!