Mango Bread

Mango Bread

Makes 1 loaf

2 cups Sprouted spelt

1/2 cup chopped apples

1/2 mango, peeled and seeded

2 large dates, pitted

1/3 cup fresh- squeezed-orange juice

2 tablespoons olive oil

1/4 cup maple syrup, agave or honey

2 tablespoons mango cubed

2 tablespoons apples or other fruit, diced

In a food processor, puree the ingredients except mango and fruit cubed and dice.

Transfer the mixture to a bowl and stir the cubed mango and diced apples.

On a solid dehydrator sheet, form the pureed dough into a loaf about 1 1/2 inches tall, 3 1/2 inches wide and 6 inches long. Dehydrate at 90° for 13 to 17 hours. When you take the loaf out of dehydrator it should be crisp on the outside and moist on the inside.

And definitely make more than one bath! is really good!!!