41. Banana Date Bread

5 dates, chopped
2 ripe bananas, mashed
1 cup wheat, soaked and sprouted
1 cup water
3/4 cup golden flax flour
1/2 cup dried pineapples, soaked
1/4 cup agave nectar
1/2 teaspoon organic almond extract


1 In a food processor, combine wheat, water and pineapple. Process until most of wheat kernels are gone. Remove from processor.
2 Place in a large bowl with flax flour, mashed bananas, dates, agave nectar, salt and almond extract. Mix well.
3 Spread mixture on two Teflex sheets making a 8 x 8-inch square on each. Dehydrate at 115 degrees for 24-36 hours.
4 Flip bread over after 8 hours. With a pizza cutter, score the bread into a tic-tac-toe pattern. You should have 9 slices per Teflex sheet (18 slices).

Yields: 18 slices