#sprouted bread

Fall Spice French Toast

I think it’s silly when bloggers apologize for being away and living their lives but here I am, feeling like I should say “sorry for being MIA last week.  I was doing XYZ..”  We apologize too much.

I was in Oregon visiting family and welcoming my husband back to America (he remained in Korea for a few months after I left).  We were lucky enough to spend time at the beach, in a house overlooking…

**Raw Almond butter & Wild Raw Honey Sandwich**

Sprouting is one of the easiest things to make grains better digestible ànd better in taste. In three days you can make a grain more nutrient-dense, sweeter and lower in gluten, just by letting mother nature take its course. 

Step 1: soak your grains 12 hours (some grains have a longer/shorter soaking time then others)

Step 2: It's very important that you rinse your grains very thoroughly in a fine mesh strainer, because if you don't, big chance is that they will start to smell at the end of the day.

Step 3: Transfer the content to a sprouting jar of a mason jar with an improvised cheescloth lid. Place the jar oblique, so the rest of the water can drip out. Ideal would be that there is a rather constant room temperature (18°C-21°C) and a good air circulation.

  Step 4: Be sure to rinse your grains 3 times a day, to keep them moist and mold free. On cold days, it's advisable to use lukewarm water. 

Step 4: After 3 days, your grains should have little tails and then they are at the peak of their nutrient value. The day after, they will create a substance that makes them harder to digest.

Step 5: For the sprouted bread or Essener bread, you have to rinse your sprouts very well and dry them very thoroughly as well. Make sure you have at least 2 cups of sprouts (this is halve a cup of grains). Also preheat your oven at max. 150°C. You don't want to ruin too much vitamins and enzymes with the heat.

Step 6: Ad the sprouts to a food processor and if you like, ad some pitted dates, some sunfower seeds or soaked and dried almonds to it. Then pulse a few times, until you see almost no whole grains anymore. 

Step 7: Knead the dought in any shape you like and transfer to a baking sheet, lined with parchement paper. To prevent any stickiness, press the bottom of your "bread" in some sesame seeds. 

Step 8: This depends how hard or dried you want your bread to come out of the oven. I like it more dried, so I baked my bread (2 sprouted cups) for 50 minutes at 130°C. The bigger your bread, the longer it will take to be hard.

I hardly use more than 2 cups of sprouted grains, because this bread is so delicious that a wouldn't stop eating it ;). For this particular bread I used some leftover wheat grains and kamut grains.

If you like sprouting and you want to know more about it, I recommend having a look on the website of Sproutpeople. If you are lucky enough to read german, I can only say that "Das Grosse Buch Der Sprossen Und Keime mit vielen Rezepten" by Rose-Marie Nöcker is one of best books out there to increasz your knowledge about all kinds of sprouting. 

Have a great, great day!

Sprouted French Toast

INGREDIENTS:

2 slices of sprouted grain bread

ground cinnamon - to taste

5 egg whites

unsweetened cocoa powder (optional)

sugar free syrup

fruit of your choice (bananas, berries..)

stevia (optional)

METHOD:

If needed, defrost your bread the night before.

Add egg whites to a flat bowl or rounded plate.  Add cinnamon and/or cocoa powder to egg whites - or sprinkle over toast while its cooking.

Dip your toast/bread in egg whites one side at a time - flip, until well coated on both sides.

Place on heated frying pan until well cooked and flip over.  Repeat with the other slice.

When both slices are cooked, place on a plate.  Pour syrup over top if desired and top with fresh fruit of your choice.  Serve warm.