Rhios Blueberry Muffins

2 cups sprouted barley
2 cups sprouted almonds
1 cup sprouted sunflower seeds
1 cup dried fruit, soaked for 1 hour
1 cup sprouted quinoa
1 1/2 cups blueberries
1 TBS. cinnamon
2 TBS agave

Put barley, almonds and sunflower through juicer with the blank in place.

You now have a dough. Add in the quinoa, 1 cup blueberries, and dried fruit, cinnamon and honey with your hands and knead the dough for approx. 2 minutes so all ingredients are blended well.

Form chunks of the dough into muffin shapes no higher than 1 1/2 inces. Add remaining blueberries on top.

Put muffins on mesh dehydrator trays and dehydrate at 95 degrees for 4-6 hours.

Yield: 13 muffins. Keeps for 10 days in a covered container in the fridge.