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Manna Bread

  • 4 cups wheat berry sprouts
  • 1 cup raisins
  • 1 cup pecans or almond pulp

Blend thoroughly in the blender 2 cups of wheat berry sprouts at a time with good water. Strain out the liquid and mix the pulp (your bread dough) with the pecans and raisins. Form into loaves and dry in the sun for a day, dehydrator for six hours or oven (at lowest temperature) for approximately four hours.

Amaranth Yogi Bread

  • 1 cup sprouted buckwheat
  • 1 tbsp wild amaranth seeds
  • 1 cup almonds, soaked
  • 1 tsp salt and a pinch of kelp
  • 1 cup apple sugar

Grind your amaranth seeds dry in a coffee grinder to make flour. Make sure that the sprouted buckwheat and almonds are well drained.  Grind all ingredients in a cuisinart until dough like texture.  Shape into loaves and dry in the sun.

Cattail Dock Bread

  • 1 cattail hotdog stalk (seed fluff)
  • 1 cup oats
  • 1 cup curly dock seeds, ground fine
  • 1/2 tsp salt and a pinch of kelp
  • 1/4 cup sunflower oil
  • 3/4 cup good water
  • 1 tbsp honey

Harvest the cattail flour by collecting the brown hotdog sticks in the fall.  Carefully pull the seeds free from the stalk without seeding a wetland in your kitchen.  Combine the oats, dock seeds and cattail fluff in the blender dry with the salt and grind until fine flour.  You may need to do this in three batches because of the fluffy nature of cattails.  Place in a bowl and knead in the oil, water and honey.  Form into loaves and dry until done.