Sprouted Grain Bread

This is so simple to make that you won’t believe it’s realy possible until you try it!  Enjoy the variety of ways you can enjoy this easy recipe:  hearty crepes, pancakes, and bread to eat by itself or dip into hummus!  All you really need is a cast iron skillet and a blender.

 Ingredients:

2-3 cups whole grain (can be quinoa, buckwheat, barley, farro, etc)

Water

1 tsp sea salt

1 Tbsp Oil (choose from ghee, butter, olive oil, grapeseed oil, etc)

Herbs or spices to taste

Cast iron skillet required for optimum product! 

1. Soak 2-3 cups of whole grain in a container filled with ample water to allow for grain to expand (should be at least twice as much water as grain).  In the morning, pour into a colander and rinse well, leaving the colander propped in a bowl to drain, with a lid lightly covering the top of the grain (good to have air flow, but not be fully exposed).

2. For quinoa, after 6-8 hours of sitting out to sprout, it should be ready.  For some other grains, it may take a little longer (buckwheat takes the longest).  For these grains, rinse twice a day until sprouted.  Look for sprouts to begin before proceeding to the next step.

3. Rinse grain and scoop into a blender.  Fill blender with water (to cover grain up to a ½ in over) and add salt, oil, and any herbs or spices you’d like.

4. Blend on high until a batter-like consistency.  You now can pour the entire batter into your warmed and well-oiled skillet, baking it much the way you would corn bread.  OR, you can pour a little out at a time for hearty whole grain crepes or pancakes.  

Feel free to experiment with adding seeds or sprouted lentils to the mix!

Recipe by Heather Davis