NuttyRawMom
08-13-2006, 01:57 PM
I have just started using sprouted grains after about 50 days raw. I was wondering what everyone's various opinions are on them. I have discovered that there are as many different opinions about each subject as there are people on this forum!;)
What I have noticed is a bitter aftertaste, whether soaked and rinsed, fully sprouted, dehydrated or not (plain and in recipes), or just plain ground up with not soaking to be used in a recipe. Are there any tricks that I am unaware of? I have only had my dehydrator 1 week or so now, so I have just recently begun to try stuff using them. I have loved the recipes, but I can't get over the bitter aftertaste. Sometimes it takes a while to build up in my mouth and I don't taste it until after several bites. I have used oats and wheat. (Yes, my oats are raw, they sprout!)
Also, what are your thoughts on using grains at all. If you choose not to use grains, what do you sub for them in recipes? I made a pizza crust from Jinjee (before dehydrator) based on nuts and oil that tasted great, but it just didn't hold well. Today I made a pizza crust based on sprouted wheat. It was perfect in consistency and texture, but I just disappointed me on the flavor and aftertaste. I don't seem to handle nuts that well, so eating a pizza with nut crust and cheese is too much, although it was delicious! :mad:
Anyway, sorry to ramble! Can't wait to hear from everyone!
What I have noticed is a bitter aftertaste, whether soaked and rinsed, fully sprouted, dehydrated or not (plain and in recipes), or just plain ground up with not soaking to be used in a recipe. Are there any tricks that I am unaware of? I have only had my dehydrator 1 week or so now, so I have just recently begun to try stuff using them. I have loved the recipes, but I can't get over the bitter aftertaste. Sometimes it takes a while to build up in my mouth and I don't taste it until after several bites. I have used oats and wheat. (Yes, my oats are raw, they sprout!)
Also, what are your thoughts on using grains at all. If you choose not to use grains, what do you sub for them in recipes? I made a pizza crust from Jinjee (before dehydrator) based on nuts and oil that tasted great, but it just didn't hold well. Today I made a pizza crust based on sprouted wheat. It was perfect in consistency and texture, but I just disappointed me on the flavor and aftertaste. I don't seem to handle nuts that well, so eating a pizza with nut crust and cheese is too much, although it was delicious! :mad:
Anyway, sorry to ramble! Can't wait to hear from everyone!