Tag Archives: sprouts

My new Excalibur 9-tray dehydrator!!

Just getting started with it… making red kale crisps and banana chips. Read about it on my other blog, I Used to be Fat(ter).

Today I also started soaking more wheat berries and garbanzo beans for sprouts. This weekend will be filled with new recipes!

Now to figure out what’s for dinner tonight…

Tagged , , ,

First attempt: crock pot sprouted grain bread (Updated)


My first sprouts are ready to go! These are hard red winter wheat berry sprouts. They sprouted for 3 days. I rinsed them 3-4 times a day throughout the process, using luke warm water. I read that hot water can kill sprouts and cold water can shock them also.

I had filled three different mason jars with three different levels of sprouts (see my post on The Sprouting Process) just because I was curious as to how many could actually fill a jar to capacity. The jar that started out about 1/3 full was nearly filled up at the end. The sprouts smelled pleasantly sweet and grassy or earth. The other 2 jars, filled about 1/2 and 2/3 full, must not have gotten good enough air circulation because they were producing a sweet sweet smell that was almost sour, definitely a type of fermenting smell. I decided to get rid of those 2 jars just to play it food safe.

So just to begin understanding a little bit more about the wheat and how it works, I decided to try a very simple basic sprouted grain recipe. I found this recipe on ezHealthyDiet.com for making bread using nothing but the sprouted wheat and a crock pot.

All you do is puree 1 cup of sprouted wheat in a food processor until it can be shaped into dough, then place in a crock pot and cook at low for 8 hours.



This is the “dough ball” after cooking for 4 hours. Halfway done! It smells good and wholesome.I can’t wait to try this later.



Update: FINISHED crock pot sprouted grain bread!


Wow, wow, wooweewoow! Haha, pardon the excitement, but I was absolutely floored at how delicious this bread came out. I chowed down on it with my friend before remembering to take a photo and here’s what was left. It was crusty on the outside, dense but not dry on the inside, and sweet like brown sugar. Seriously?! For just one ingredient, this was crazy impressive. It made a bread roll about the size of a dinner roll, which would easily serve 2 due to its denseness (the original website I found the recipe on said it served 4, but I’m not sure…) The time involved to make the bread in this method was not necessarily worth it, however, I need to investigate if you can make a bigger quantity. For one piece about a dinner roll size, it took 8 hours to cook in the crock pot. If I were to use 2 cups of pureed wheat instead of one, would it still cook through? How much longer would it take? Can I do this same kind of bread in the oven? What are the benefits of cooking at the crock pot speed for so long? These are all questions I will research and test this week. This was a perfect introduction to the cooking with sprouted grains though, as I really got to see how one single ingredient can take shape into something so nourishing and delicious. My final recipes will contain as few ingredients as necessary to preserve the flavor and integrity of each whole food that I use.

This has also really inspired me to go the way of dehydrating bread crisps or something along that line, where’s my Excalibur??? Will Sprout Out Loud Foods end up being a sprouted grain baked goods company or a sprouted grain raw foods company??? Only time will tell…

Tagged , , , , ,

Sprouted grains: they’re aaallliiiivvveeee.

English: Growing sprouts using a wide mouth ma...First step in getting ready to develop my first recipe is going to be learning as much as I can about the benefits, process, and hazards, and then other recipes as guidelines and inspiration.

I have a pretty strong knowledge in the health benefits of sprouted grain through random research at my job (and for personal gain of knowledge.) The sprouting process allows enzymes to become active, the grain is now alive. What does it mean that the food is alive?

Well, when a fruit is picked, it still continues to ripen. Even though it has lost its external source of energy, it will continue the same processes until its own energy is used up, and the processes are unable to be completed, resulting in the fruit going bad. So in the meantime, the fruit is still alive and full of nutrients to pass on to whomever is lucky enough to consume it.

(Just a note to connect nutrition to local produce… I’m not sure anyone has done the research to prove that food miles decrease nutritional value. Its not my main point here so I’m not going to pursue it just now BUT it seems logical. When the fruit is first picked from the tree, it is at its peak nutrition. There’s nothing that can be done naturally to add more nutrition to that piece of fruit. We can’t reattach it to the tree and allow it to continue to grow. And since it has no more plant to feed off of, it will start to use up its own vitamins and minerals to ripen and mature. Hence, the levels of nutrition would decrease. It’s just a theory, but uhh.. it seems pretty obvious.)

Now, it would be easy to think that the process of a fruit maturing or ripening once picked is similar to the process of a person’s body decomposing after its life source is cut off. Let me highlight the difference. Even if an apple is picked from the tree, its seed can be replanted, and can grow into a new plant. There must be something living there, although almost “dormant” you could say. Think about root vegetables. Even once they are dug up and cut from its life source, you can replant it into the soil and grow more! Amazing!

And that brings us full circle around to sprouted grains. Taking a grain and hydrating it almost “tricks” the grain into thinking its going to grow into a plant. Chemical changes start taking place. Enzymes are activated, and the compounds inside the grain begin to break down from compound to simple. The grain is “getting ready” to receive nutrition from soil and metabolize the vitamins and minerals into making more larger compounds to grow the plant. However, when sprouting, the plant never receives soil. So these compounds stay broken into their simple elements, making it that much easier for our bodies to take them in to form our own essential larger compounds (fats, proteins, etc). The enzymes that the sprout now contains are also important for us to consume. The human body contains two types of enzymes: metabolic and digestive. When consuming a raw or living food, we do not need to activate or use up our own digestive enzymes because those enzymes are still intact in the food.

Sprouting also reduces phytic acid, which is a substance that binds throughout  food to many vitamins and minerals and blocks our absorption of it. Since sprouting helps reduce phytic acid, more nutrients are readily available for us to take in.

So, I’m going to work to develop whole wheat baked goods that also contain sprouted grains. First test will be a banana bread. Now, let me just note that cooking sprouted grains does end up killing the live enzymes that were activated in the sprouting process. It’s inevitable, especially since they’re fragile and susceptible to heat. However, a sprouted grain will still be more nutrient-dense than a grain that is not sprouted. The protein and fiber content increases and is more easily digested, and the inhibitors like phytic acid will still be reduced. Overall, it will still be a more nutritious food item. Yum!

Tagged , , ,