Raisin-Cinnamon Bread
(From The Diet Rebel's Cookbook)
Makes: 1 loaf / Prep time: 20 minutes / Raise time: 20 minutes / Bake time: 30 minutes
6 cups fresh sprouted spelt, kamut, or white wheat
½ teaspoon sea salt
1 ½ teaspoon baking soda
2 teaspoons cinnamon
½ cup “Roasted” almonds
¾ cup raisins
Blend fresh sprouts in food processor until they form a ball of dough. Add sea salt, soda, and cinnamon, and blend well. Pour in almonds while processor is still moving, to chop them. Mix raisins in by hand, or mix briefly with the processor. Shape dough into a loaf, and place on buttered cookie sheet, or put in buttered bread pan. Let rise for 20 minutes (optional) and then bake for 30 minutes at 350.
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