Baby Bird
02-13-2008, 06:33 PM
So, first I thought it was the flavor of flax seeds I didn't like. Then today, while eating my lunch (open veggie sandwich on MA's onion bread), I realised it's the mouth-feel of 'em that skeeves me.
They always taste sorta slimy/fatty/off to me.
This is way less of an issue when I eat out, or buy raw products made with flax.
Anybody out there in the same boat? Could the seeds I'm getting be different than the seeds that the companies are using?
And raw sprouted grain bread recipes taste SOOOOO chalky/nasty to me. I've tried sprouting them all different lengths of time, too. Why doesn't mine turn out like that Manna bread? (which I know is cooked, so I don't eat it, but shouldn't mine turn out at least close to it in texture?
And now, my most pressing question: Any one have a recipe or had any success with sprouting grains, then adding a little (few Ts) flax while processing into "dough"? Maybe some oil, fruit, nuts?
They always taste sorta slimy/fatty/off to me.
This is way less of an issue when I eat out, or buy raw products made with flax.
Anybody out there in the same boat? Could the seeds I'm getting be different than the seeds that the companies are using?
And raw sprouted grain bread recipes taste SOOOOO chalky/nasty to me. I've tried sprouting them all different lengths of time, too. Why doesn't mine turn out like that Manna bread? (which I know is cooked, so I don't eat it, but shouldn't mine turn out at least close to it in texture?
And now, my most pressing question: Any one have a recipe or had any success with sprouting grains, then adding a little (few Ts) flax while processing into "dough"? Maybe some oil, fruit, nuts?