Sprouted Wheat Breakfast

Serves: 2
Total Calories: 319


1/4 cup raisins
1/4 cup sunflower seed
1/2 teaspoon ascorbic acid powder (optional)
1 cup wheat sprouts (sprouted 2 days)
2 small sweet apples grated
1 cup plain unsweetened soy yogurt
1/2 teaspoon vanilla extract


1. Place the raisins, sunflower seeds, an ascorbic acid (if using) in a small bowl. Add water to cover and mix well.
2. Cover the bowl with a plate and refrigerate 6 to 8 hours or overnight.
3. Drain any excess liquid from the soaked raisin-sunflower seed mixture and place in a medium bowl. Add the wheat sprouts, apples, and yogurt, and mix well.
4. Serve as is or topped with fresh berries.

For a Change . . .
* For a delicious change (and a truly raw breakfast), substitute the Apple Tahini or the Sunny Citrus Sauce for the yogurt.

Nutritional Facts:

Serves: 2
Total Calories: 319
Calories from Fat: 149

This Sprouted Wheat Breakfast recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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