Good way to use LTS foods.
APPLE "MUFFINS"
1 cup soft wheat berries, sprouted 1 day
1 cup barley, soaked for 2 days
2 bananas (I rehydrate banana chips just as often as I use fresh bananas)
2 cup sweet apples, finely grated (I rehydrate dried apple chips as often as I use fresh apples)
3/4 c. honey dates
1/2 cup raisins
1 t. vanilla
1 t. cinnamon
1 cup pecans, soaked 6 hours and chopped
Process wheat, barley, bananas, apples, and dates. You don't want a puree or what you wind up with will be a mess. Add raisins, vanilla, cinnamon, and pecans; mix well. From into 6 round "muffins" approx 3/4" thick (they'll remind you of cookies or muffin tops). Place on dehydrator tray with non-stick sheet and dry at 105 degrees F for four hours. Turn muffins over. Continue drying for 4-6 hours or until desired moisture is reached.
APPLE "MUFFINS"
1 cup soft wheat berries, sprouted 1 day
1 cup barley, soaked for 2 days
2 bananas (I rehydrate banana chips just as often as I use fresh bananas)
2 cup sweet apples, finely grated (I rehydrate dried apple chips as often as I use fresh apples)
3/4 c. honey dates
1/2 cup raisins
1 t. vanilla
1 t. cinnamon
1 cup pecans, soaked 6 hours and chopped
Process wheat, barley, bananas, apples, and dates. You don't want a puree or what you wind up with will be a mess. Add raisins, vanilla, cinnamon, and pecans; mix well. From into 6 round "muffins" approx 3/4" thick (they'll remind you of cookies or muffin tops). Place on dehydrator tray with non-stick sheet and dry at 105 degrees F for four hours. Turn muffins over. Continue drying for 4-6 hours or until desired moisture is reached.