Elderberries are the size of cultivated currants but very strongly
flavored, crunchy, and not as sweet. Raw, they have a slightly
rank flavor and give some people indigestion, so always cook them.
You may also dehydrate and reconstitute them before you use them.

Here is a recipe that demonstrates how good elderberries taste if
you use them sparingly, with other ingredients, and sweeten the recipe.

This bread contains all kinds of things crunchy: sunflower seeds,
coconut, granola, and, of course, elderberries.

INGREDIENTS
3 3/4 cups rye flour and 1 1/3 cups barley flour, or 1 1/3 any whole-grain flour
5 tablespoons freshly gorund flaxeeds
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups apple juice or other unsweetened fruit juice
2 tablespoons corn oil
1 teaspoon coconut extract (optional)
1 teaspoon amaretto extract (optional)
2 cups elderberries
1 cup granola
1 cup shelled raw sunflower seeds

1 cup unsweetened shredded coconut
2 tablespoons lecithin granules
1 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees.

2. Mix the flour, ground glaxseeds, baking soda, and salt in a large bowl. 3. In a medium-size bowl, mix together the apple juice, liquid stevia, if you are using it, lemon juice, corn oil, and extracts. Mix the wet ingredients into the dry ingredients, being careful not to overmix. Stir in the elderberries, granola, sunflower seeds, coconut, and lecithin.

4. Press the dough into 2 oiled 8 1/2 x 4 1/2 x 2 1/2- inch bread pans. Sprinkle the cinnamon on top. Set a pan of hot water on the bottom of the oven to keep the crust soft. Bake the loaves until a toothpick inserved in the center emerges clean, about 1 hour.

5. Remove the loaves from the oven and let them cool on a wire rack before slicing.
MAKES 2 LOAVES