View Full Version : Need easy, quick recipe for sprouted wheatberries
01-31-2006, 02:34 PM
My first ever batch of sprouted wheatberries will be ready tomorrow!!! Apart from the crackers in Alissa's book, can anyone give me a simple recipe using them please. I have a dehydrator and a food processor with an S blade, but no other electric kitchen gadgets that will be any use.
Can the sprouted wheatberries be eaten whole or do they always have to be ground up?
Please come up with simple but really flavourful ideas for me. A photo of a finished dish would be extra helpful.
Thanks in anticipation!!
01-31-2006, 02:42 PM
I don't use wheatberries, but what about making Alissa's Cannolis? It's kinda like the crepes (the filling part anyway) but the wrapper is made with wheatberries and stuff. Annnnd...there's a beautiful picture of them in the book! :)
Also, here is a recipe by Serene Allison for her Pecan Pie Rolls. I've made a variation of them but used oat groats instead of wheat berries amongst other changes I made...but here is the original recipe that uses wheat berries in the dough: (she has a large family and her recipes are BIG and reflect her feeding a large family so feel free to halve or quarter the recipe...that's what I did!
Pecan Pie Cinnamon Rolls
Simple Dough Recipe
6 cups of dry soft pastry wheat berries, sprouted for 2 days. The sprouts should have nice cute little tails, not long dangly things for this recipe. You can store the sprouts in a container of water in the fridge, changing water every second day for up to a week, if not ready to use immediately.
1.Take half of the sprouts and dehydrate until thoroughly dry and grin in Vita-Mix or blender until a fine flour.
2.Put the other half of the sprouts in the food processor with 1 tsp. sea salt, ¼ cup extra virgin olive oil, a drizzle of raw honey and little spring water to get the mix moving (½ cup)
3.Process well and add a little of the raw flour while processing.
4.Remove and knead the dough on a sprout-floured countertop. Use as much sprout flour as you need to make nice elastic, but not a gooey dough consistency.
5.Roll out with a rolling pin until ultra thin - mine was thin, but not ultra ( Serene uses a smooth empty glass bottle, I used a rolling pin).
6.Spread the following Yummy Stuff on the thinly rolled pastry and roll up until a giant log. Leave some Yummy Stuff over for on top dollops.
1 cup dates, chopped finely
6 cups pecans, chopped
1 hefty tsp. sea salt
1 cup raw honey
½ tsp nutmeg
3 TBS cinnamon
7. Slice ½ inch thick cinnamon rolls ( I did about an inch)
8. Place then on Teflex covered trays in the dehydrator with a smattering of yummy stuff on top and dehydrate for 8-9 hours (or until the outside is crispy and the stick pecan innards have melted and permeated the dough.)
01-31-2006, 02:51 PM
My first batch were ready and I was in a hurry this morning so I put them in the processer and when they whe well mixed I added a large bowlfull of pitted cherries and I put the mix in the dehydrator. They are not ready yet but I think that they will be dissapointing.
I advise you to do anything with them other than add them to cherries and dehydrate.
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