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Posts Tagged ‘Sprouted’

Sprouted Gluten-Free Bread

Makes 1 loaf

The extra efforts of sprouting are rewarded by crunchy, tender, sandwich-friendly slices. Once you are familiar with the simple process for sprouting grains and legumes, this bread is rather easy to make. Using a food-processor the sprouts are pureed, then mixed into a gum-free, cane sugar-free, egg-free, dairy-free batter.

1 cup organic brown rice

1/3 cup organic green lentils

clean water (well, spring, or filtered)

sunflower oil

1 ½ cups Gluten-Free All Purpose Flour Mix

3 tablespoons chia seeds

1 tablespoon active dry yeast

1 ½ teaspoons unrefined sea salt, finely ground

3 tablespoons sunflower oil

3 tablespoons maple syrup

To Make Sprouts:

In a one-quart mason jar combine the rice and lentils. Add water until the rice and lentils are covered by about 3 inches. Tightly cover the mouth of the jar with a mesh screen. Store at room temperature (about 68-72 degrees F).

After 12-24 hours pour off and discard the soaking water. Add enough water to cover and rinse the rice and lentils. Pour off and discard the water. Allow the jar to drain, upside down, for several minutes.

Rinse and drain the sprouts 2-3 times every day.  After 2-3 days visible sprouts will emerge. The lentil sprout is unmistakable, but the rice sprout is a tiny speck on one end of the end of the grain.  When the rice and lentils have sprouted, they’re ready to be made into bread (or they can be stored for up to four days in the refrigerator (rinse stored sprouts every other day)).

To Make Bread:

Generously oil a standard (4 ½-inch x 8 ½-inch x 3-inch) loaf pan. Assemble a food processor with the metal blade. Add the sprouts and 1/3 cup of water to the bowl. Pulse until the sprouts resemble chunky nut butter, about 2 minutes. Add the flour, chia seeds, yeast, and salt. Process until well combined. Add the sunflower oil and maple syrup. Process until a smooth batter forms, about 2 more minutes. Scoop into the oiled pan.

Sprouted Gluten-Free Bread, ready to bake

Set in a warm (about 75 degrees F) place until puffed by about two-inches, about 25-30 minutes. Pre-heat the oven to 350 degrees F. Bake until browned on top, about 60-65 minutes. Cool in the pan for 10 minutes. Use a sharp knife to loosen the edges from the pan. Remove from the pan and cool on a rack. Serve thinly sliced.

This pst was shared at Real Food Forager’s Fat Tuesday,  Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday,  Kelly the Kitchen Kop’s Real Food Wednesday, and The Nourishing Gourmet’s Pennywise Platter Thursday.

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Fabulously Frugal, Sprouted Lentils

Makes 4 cups

Dried lentils, soaked and cooked form the basis of many richly flavored but inexpensive dishes throughout the world.  Organic dried lentils cost about $1.30 per pound (one pound is over 2 cups) and soaked lentils roughly triple in quantity once cooked. When lentils are sprouted they triple in volume even before being cooked! Thus, 1 cup of organic dried lentils (less than 65 cents worth) could yield up to 6 cups of sprouted lentil soup. That’s a fabulously frugal!

Use sprouted lentils in any dish where you would normally use dried lentils. When substituting sprouts in a recipe start by reducing the amount of dried lentils called for by 1/4. Some of my favorite lentil dishes are Dal (Indian lentil soup), Lentil Salad from Nourishing Traditions, and Lentil Pecan Patties from the Moosewood Cookbook.

1 cup whole, organic lentils

clean (well, spring, or filtered) water

Add the lentils to a wide mouth mason jar. Cover with 2 inches of water. Cover tightly with the lid. Store in a warm (about 72-75 degrees F) place. Twelve to 24 hours later replace the mason lid with a sprouting screen. Drain the soaking water from the lentils. Add more water to cover the lentils. Swirl the jar to thoroughly rinse the soaked lentils. Drain and discard all of the water from the jar. Invert the jar over a small bowl for 5-10 minutes to allow any remaining water to drain out. Thoroughly rinse and drain the lentils 2-3 times each day until you see a small sprout emerge, about 2-3 days.

When the sprout emerges the lentils can be cooked immediately or refrigerated for future use. To use immediately, cook the lentils according to your recipe. Be sure to skim any film that accumulates on top of the cooking water. To store sprouted lentils replace the sprouting screen with a mason lid. Store tightly covered in the refrigerator for up to 4 days. Rinse the refrigerated sprouts every other day using the sprouting screen. Remember to let the sprouts drain over a small bowl for 5-10 minutes, then cap tightly and return to the refrigerator.

This post was shared on Real Food Forager’s Fat Tuesday , Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday, Kelly the Kitchen Kop’s Real Food Wednesday, Mind, Body, and Sole’s  Wildcrafting Wednesday  and Nourishing Gourmet’s Pennywise Platter Thursday blog hops.

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