Reviving Traditional Foods
Sprouted wheat bread has a bad rap: it tends to be chewy, dense and coarse unlike those lovely, light sandwich breads to which we’re usually accustomed. This version of sprouted wheat bread is unlike the others: it’s soft, mild and pleasantly sweet. Great for sandwiches, this sprouted wheat bread recipe is flavored by [...]
Baking with sprouted grain flour seems challenging and first glance – as though it should be relegated to the kitchens of health-minded hippies and central Asian peasants. We love sprouted grain in our home – though, I imagine, I probably fall under the health-minded hippy category. Ignore the bare feet and daisy chain for a [...]
Sprouted grain – rich in food enzymes and natural vitamins – grows closer and closer to the mainstream as people across all walks of life search for a better way to incorporate wholesome foods into their diet on a regular basis. While sprouting grain requires extra attention and, like many aspects of traditional foods, [...]
For a long time, I struggled to find a decent, whole-grain crepe recipe. Usually, whole grain flour would cause the crepe to fall apart or to have a mealy texture unbecoming of a good crepe. Using sprouted spelt flour as in this recipe – or even sprouted soft white wheat – eliminates those [...]
This shortbread is slightly sweet–and simple to make featuring only a handful of ingredients. Incorporating sprouted, whole grain flour helps to increase the nutritive value and the digestibility of the sweet. As with all sweets, it’s best eaten in moderation and for special occasions only. You’ll need: 2 Cups Organic, Sprouted Whole Grain [...]
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Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
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