Instructions: 1) Sprout grain and seeds. Soak seeds 8 hours, drain, rinse and sprout for 2 days.

Makes 2 cups sprouted seeds. Soak grains 12 hours, drain, rinse and sprout 2 days. Makes 3 cups sprouted grains.

2. Grind sprouted seeds and grains together. Use blender, food processor or food mill. Add a little water if necessary.

3. Add seasonings and mix thoroughly (see other suggestions under HELPFUL HINTS.)

4. Spread on lightly oiled foil on a baking sheet about 1/8 inch thick. Dry out in oven overnight at lowest temperature. Turn over and peel off foil to dry the other side. Break in pieces. Store in air tight container.

HELPFUL HINTS: Other seasonings to try include: Mexican: chili powder, chopped green chillies

Italian: basil, oregano, tomato sauce

Sweet: raisins or other dried fruit, cinnamon, nutmeg, mace, applesauce.

Score bread with a knife before baking to have even squares for serving.

CREATE THREE OTHER VERSIONS (MEXICAN, ITALIAN, AND SWEET) OF

THIS RECIPE....

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