View Full Version : Sprouted Flour
02-16-2005, 07:37 PM
i just got the book RAW by Charlie Trotter and Roxanne Klein and a few of the recipes in it call for "sprouted flour". The index says that its a product available through retail sale from Roxanne's restaurant, but her restaurant is CLOSED! Oh no! Does anyone have a recipe for it? Please, please! I've got to make the chocolate chip cookies!!
02-16-2005, 07:46 PM
I have never heard of that. Hope someone answers your question.
02-16-2005, 08:00 PM
If you have either a strong, powerful blender such as the Vitamix or L'equip; a wheat grinder or some type of grinding device, I would say you could make your own sprouted flour simply by soaking and sprouting your grain of choice (soft wheat, spelt, oat or rye berries), drying them out either on paper towels or if you have a dehydrator, dry in the dehydrator. Then, once all the way dry, grind them to flour.
02-16-2005, 09:07 PM
vegankristen, On page 190 in RAW by Trotter and Klein, it says how to make almond milk and almond flour. Basically after making the milk, spread the pulp onto a nonstick drying sheet and dehydrate at 105 degrees for 24 hours, or until completely dry. Transfer the pulp to a food processor and grin to a silky flour. Store in an airtight container in the refrigerator for up to 3 days.
02-17-2005, 09:46 AM
yeah, rawkinlocs...that sounds right to me--just what i was thinking.
i have that book and am in awe of it...but it is more than a little intimidating (really mostly b/c of time and cost of ingredients)! i have thought of using it a couple times a year for some REALLY LA TEE DA dinner party (but i haven't yet). has anyone had any success with any recipes from this book? when i was last in chicago i thought of making reservations till i heard the prices....incl tip and taxes and such it would have been about 300 dollars or more for 2 people....good heavens! that is a CAR NOTE payment!!!
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