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Chick Pea Bread

2 cups chick peas sprouted
2 cups wheat sprouts
1/2 tsp. cumin
1 garlic clove, pressed

Grind, blend or homogenize the grain. Add spice and spread batter 1/4-inch thick on a dehydrator tray prepared with parchment paper. Dehydrate at less than 110 degrees until thoroughly dry-12 to 24 hours depending on the number of trays drying and the humidity of the room. Store in a tight closed container.

 

 

 

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