Sprouted grain recipes

[julesmoz]

Does anyone have any sprouted grain recipes that do not require a dehydrator?

[Lunar*Fey]

One thing I like to do with buckwheat, but I'm sure it would work with almost any sprouted grain (even though buckwheat isn't technically a grain) is blend up the sprouted grain with some dates or agave or fresh fruit or whatever and then add chopped fresh or dried fruit and stir it in. It's sort of like an oatmeal type thing, really yummy. I've only done this once or twice but it is really good. also you can just add some of the sprouts on top of your salad or whatever you feel like. They can be good plain too. I guess it depends on your taste and which grain it is. I hope you find something! :)

[Brianna]

One thing I like to do with buckwheat, but I'm sure it would work with almost any sprouted grain (even though buckwheat isn't technically a grain) is blend up the sprouted grain with some dates or agave or fresh fruit or whatever and then add chopped fresh or dried fruit and stir it in. It's sort of like an oatmeal type thing, really yummy. I've only done this once or twice but it is really good. also you can just add some of the sprouts on top of your salad or whatever you feel like. They can be good plain too. I guess it depends on your taste and which grain it is. I hope you find something! :)
I like to do the same thing.

[julesmoz]

I do that a lot, too. I blend up some grains with a banana (and water, salt, vanilla, cinnamon, etc.) and make a porridge. I'm thinking of getting a dehydrator, to keep myself from getting bored with porridge all the time.

[Rawkinlocs]

Julesmoz,

If you have Alissa's book, she has a chili recipe that doesn't require dehydration and it contains sprouted barley. She also has a meatloaf recipe that she DOES say to dehydrate, but Revvell has said many times she loves to eat it as a pate' without dehydrating. A lot of recipes call for dehydration for the sake of texture, but if you want to eat it without doing so, that's perfectly fine as we're not talking about food that has to be "cooked" or else it will make you sick such as meat...so I'd say that any recipe you may find, even if it says dehydrate (short of bread or cracker-type recipes) that you could do without the dehydrator.

But if you want to get one, I still recommend the Am. Harvest Snack Master. From your other thread, I'm tempted to run and get a candy thermometer or something just to check, but I seriously don't believe anything I've ever made in there, even when I set it to 110, was 145 degrees...that would have practically burned my fingers and I've never had that happen.