I bet most of you have tried Sprouted Grains? Such as the sprouted bread, bagels, or tortillas you purchase in your local grocery store. Some of my favorites brands are Ezekiel 4:9 and Alvarado Street Bakery. Rudi’s is highly recommended by some as well, I just haven’t tried it. Most all brands have a variety of sprouted wheat berries, sprouted barley, sprouted spelt and more. But have you branched out beyond these?
Just like in my sprouted nuts and my oatmeal, sprouted grains are so much better for you. If you haven’t picked up this book yet, I highly recommend. It’s loaded with all kinds of good information and deliciously simple recipes too. The author discusses the benefits of sprouting nuts, soaking oats, and eating sprouted grains. Sprouting grains unlock certain enzymes which will make them for absorbable and easier to digest. Probably the reason why those with gluten sensitivities are able to eat Sprouted bread.
Thankfully I do not have any issues with gluten but I do love to eat healthy…da right?. So if Sprouted grains taste great, they’re better for you, why not give them a try!
Need a quick science review? Ok: sprouting happens when whole grains are soaked until they begin to germinate so that a small sprout pokes out from the grain seed.
Often I purchase sprouted rice, quinoa and flour because sometimes it’s just more convenient to purchase them, than taking the time to sprout your own. To be honest, you really can’t taste the difference but they are better for you.
The procedure for soaking grains is as simple as preparing my nuts or oats. Place your rice or quinoa (or any other grain) over night in a bowl of water with a tablespoon of vinegar. The next day simply drain and cook as usual but decrease cooking time by about 10 to 15 minutes. Again don’t expect any dramatic change in flavor but you’ll be happy you’re eating healthier rice, qunioa and oats?.
Trust me, I am just as busy as everyone else so always remember if you’re not up for sprouting your own grains, you can still enjoy flours and many other products made from sprouted grains—like pastas, chips and even cookies.
And remember while sprouted breads are considered “flourless,” since they are made with milled sprouted grains rather than with traditional flour, that doesn’t mean they are gluten free. If you are allergic to wheat or gluten, continue to steer clear of these products. I have some friends who are gluten free, however and have no issues with the spouted varieties.
For a homemade taste of sprouted grains, try this delicious pancake recipe. They make an amazing post-run brunch! Or pre-run snack…..Yum! (Or anytime meal) Don’t you agree?
Sprouted Coconut Pancakes (adapted from Clean Plates)
- 2 pasture-raised eggs
- 1 1/2 cups organic coconut milk
- 3 tablespoons organic coconut oil
- 1/4 cup pure Grade B maple syrup (plus more for on top)
- 1 tablespoon vanilla extract
- 1 1/4 cups sprouted whole wheat or spelt flour
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 4 tablespoons pasture-raised butter (for pan and topping)
- In a large mixing bowl, whisk eggs and continue whisking in milk, oil, syrup and vanilla.
- Add dry ingredients to the wet mixture and whisk all together.
- Heat a heavy frying pan, greased with a little pasture-raised butter. When pan is hot, pour 1/4 cup of batter onto the pan.
- When bubbles appear on the surface, about two minutes, flip the pancake and cook the other side for another two minutes or until center of pancake is cooked.
- Serve with butter and maple syrup or apple butter.