Instructions: Grinding: 3 cups (1 pound) of berries will yield about 4 cups ground flour.

Sprout: Rinse berries well with purified water. Drain and place in jar that will allow for expansion 4x. Leave top ajar and place in dark place.

Twice a day rinse with purified water and drain. Keep in dark. In 3-5 days there will be white root that is length of berry and berries will smell fresh and sweet. They are now ready for baking.

Cook berries: Soak overnight 1 cup berries in 4 cups water. Next day drain and place in saucepan. Add 4 cups cold water. Bring to a boil and cover.

Simmer about 50 minutes or until berries are just tender. Add more water as necessary. Drain. 1 cup dry berries yields 3 cups cooked berries.

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