Apologies in advance if this post is a wee bit boring. Mmm, kitchen boredom.
|Sprouted wheat flour mixed with plain yogurt|
Anyway. Rather than continue with buying those costly prepared grains, I'm thinking about investing in a wheat grinder and making an effort to grind my own flour and then soak it (since I don't have a dehydrator to dry sprouted grains) before cooking. I've experimented a little with some Nourishing Traditions recipes using the sprouted flour and going the extra step of soaking it just to see how it tastes and feels (texture is a big deal! IT IS!). The pancakes in there are awesome. My German pancakes, however, flopped. They didn't puff up at all, and I was quite sad about it. Maybe next time.
|Sprouted wheat pancake batter in the pancake pen|
Anyway, the other thing I have been trying is soaking and sprouting beans. I don't have a whole lot of bean recipes, however, so this is a double experiment in that I'm trying to find ways to use beans. They're a pretty frugal approach, and combined with rice they supposedly make up a complete protein. Tomorrow I will be cooking up my batch of sprouted white beans and then making a white bean cake out of them. If bean cakes actually taste good, I'll make a tradition out of it. For every. single. birthday. You have been warned.