Sprouted Barley and Wheatberries

[Maria]

I find that the sprouted barley and wheatberries come out hard after I dehydrate them in crackers and crusts. How do you crush the wet sprouts? Some of them get pulped in the food processor, but some are still whole. I don't want to break a tooth or filling on these babies!

I know you can dehydrate the sprouts and then grind them into meal, but that seems too labor intensive.

Thanks.

Maria

[Maria]

Anybody??

Thanks!

[Veganforlife]

Okay, I'm confused. You dehydrate them, THEN you FP them?
The ones I dehydrate, I then use my coffee grinder to grind them. They are dry. This literally takes seconds.
The sprouts I sprout and use in my FP, I process them right after sprouting. I've never had a problem.
Others?

[Maria]

VEganforlife, thank you.

Sorry if my post was confusing. No, I sprout them in a colander, then process them in the f.p. I've never tried to dry them first and grind them (i'm too lazy,) but I made another batch of pizza dough this morning and ran the sprouts for a long time in the f.p. so I think most of the berries were ground to pulp. I suspect I didn't run them long enough before to be mashed up completely.

Now I'm waiting to see how the pizza "bread" turns out!

Maria

[Carmella]

Sorry I missed that post, Maria.

Same thing happened to me too. I made Juliano's kamut bread once and he actually called for leaving some sprouted grains whole. BIG MISTAKE! Let's just say it wasn't a huge success...

With the barley crusts, some of the kernels stayed hard too, but I think that was probably from underprocessing.

I'll be giving sprouted grain breads another try soon (RawCutter's look way too yummy!) and will most definitely keep that in mind!

[Maria]

I made my pizza crusts and they came out great!! They actually taste like bread. Thank you, Carmella for that recipe! This is the first raw bread recipe I like. I'm going to try it with the cheddar cheese recipe from the other thread. Yum!

I made a double batch and stacked them in the freezer for future pizza "indulgences" :)

I made BBQ chicken fingers from Alissa's book with sprouted lentils, but I didn't like the strong orange/curry flavor. I'll eat them though; I don't like throwing away food.

Maria

[Carmella]

That's awesome, Maria!

I'm glad the crusts turned out so good!

I'm also refilling on my pizza crust supplies. lol Today I'm trying a new recipe, made with buckwheat and soaked sunseeds.

Have you tried Ertaroz's herbed crust? Absolutely delish!

Man, how I love pizza! lol

Oh, and about the BBQ fingers. We also found them a little too intense to our taste. What I did is freeze them and use them as a base for spreads. The fact that you add other ingredients will help mellow the taste out.

[Maria]

Carmella, I had a pizza with sliced cucumbers, tomatoes, and red peppers. Out of this world! I'm going to check out the herbed crust also. Let me know about the buckwheat and sunflower crust. I'm always on a quest for "bready" things as it was my major addiction while on SAD. I must say I don't like any of the cracker recipes much.

Maria