Flourless Sprouted Grain Recipes
While you can purchase premade goods online, finding a recipe to do it yourself can be challenging at best. I have come to the conclusion that this is because not very many people know how to do it.
Here’s where you are in luck. I have worked with various grains, sprouting and using them instead of flour in my baked goods for years. Not only that, the recipes are free from common allergens such as eggs and dairy. Only wholesome ingredients you recognize.
It is important that you understand the term ‘minimally sprouted’ before you proceed with any recipe. One thing I discovered in the last decade of sprouting is that if a grain sprouts for too long, the finished baked good will always be gooey in the middle, no matter how long you cook it.
For complete sprouting instructions, register on
www.bestfoodist.com (it’s free) and download my free book, Traci’s Transformational Health Principles. The sprouting instructions can be found on page 84, and be sure to read the preceeding 4 pages to understand the miraculous benefits you are receiving form the sprouting process and how it is really the way that Nature intended us to consume grain.
To get you started, here is a wonderful Belgian Waffle recipe you can make from 100% sprouted grain:
Flourless Sprouted Grain Belgian Waffles
These waffles are delightful brunch fare anytime. I selected this particular combination of grains because they turn out an especially light colored and fluffy waffle that lends itself to any number of toppings. They also carry the added benefit of being gluten-free grains, which are suitable for a wider variety of dietary regimens.
1 cup sprouted short grain brown rice (measure all grains after ‘minimally sprouting’)
¼ c sprouted buckwheat groats
¼ c sprouted hulled millet
1 c water
2 T olive oil (the flavor disappears, I promise, and it’s the healthiest oil you can use!)
½ t sea salt
2 T flax egg (see below)
½ t lemon juice (fresh squeezed preferred)
2 t baking powder (I get Rumford, it is aluminum-free)
- Following instructions found in Traci’s Transformational Health Principles (see above), soak and sprout your grains.
- Pre heat waffle iron.
- Combine grains, water, oil, salt, flax egg, and lemon juice in a blender.
- Blend on high until batter is very smooth and no small pieces of grain are left. (about 4 minutes in a standard blender, 1 ½ minutes in a super blender such as Vita-mix)
- While blender is still running, add the baking powder all at once. Shut off blender. (if you blend powder too long, it will not raise the batter)
- Batter should immediately start to rise in the blender until very light and fluffy.
- Pour batter into lightly greased waffle iron (I use non-stick olive oil spray for this)
- Cook for 2 cycles of the light or until iron stops steaming.
For more fantastic grain recipes check out Traci’s Transformational Kitchen Recipe Collection on
www.bestfoodist.com .
Flax Egg
Flax egg is a fabulously healthful substitute for eggs anywhere they act as a binder. (don’t try to scramble these or make quiche or meringue J ) Blending the flax in water preserves all of the volatile nutrients that can be lost when grinding or pressing oil. 2 T replaces one egg.
¼ golden flax seeds (you can also use the brown, it just isn’t as pretty in the finished product)
¾ c water
- Combine flax seed and water in the blender and blend until smooth (the blender will bind up a bit because it will be so thick and stretchy. )
- Store refrigerated in an air tight container for up to 2 weeks.