Recipes
Sprouted Grain Crisps
Raw crackers can be made by using any grain, such as wheat, rye, oats, rice, millet or barley. Here is one I enjoy.
Ingredients
- 1/4 - 1/2 Cup rye
- 1 1/2 - 1 3/4 Cup wheat berries
- 3 Cups distilled water
- 1 cup sprouted grains
- 1 cup soak water
- 1 Tablespoon dehydrated onions
- 1 teaspoon dill weed
- 1 teaspoon caraway seeds
- 1 Teaspoon of Celtic Sea Salt
Directions
- Put the above ingredients in a bowl and soak overnight (about 12 hours).
- Drain the water, reserving the soak water for use later (do not refrigerate).
- Place drained grains on a paper towel placed in the bottom of a bowl, cover with a towel and allow to sprout for about 12 hours. When the sprouts are ready, assemble:
- Put the above ingredients in a blender and blend until a creamy consistency is reached.
- Then pour a thin layer onto a plastic dehydrator tray and dehydrate until crisp. (Make sure all moisture has dried before removing from dehydrator tray.)
- Enjoy with your favorite salad, use as a snack food, or you can make delicious mini-sandwiches by spreading with ripe avocado topped with a dehydrated tomato.
- These grain-crisps will keep for months in a tightly-sealed container.
- Note: You can vary the flavor by changing grains, herbs and seasonings. A sweet grain-crisp can be made by adding a ripe banana and pitted dates or raisins to the grains while in the blender. The sweet grain-crisps take longer to dehydrate.
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