Sprouted rye cakes
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sprouted rye |
| ¼ | teaspoon | Anise seeds, crushed with a |
| Rolling pin | ||
| ¼ | teaspoon | Salt |
| 1 | Egg, lightly beaten | |
| 1 | cup | Flour |
Directions
"Chewy and quite zesty, these flavorful Sprouted Rye Cakes are excellent with cold corned beef or pastrami. 300~F. 35 to 40 minutes Preheat the oven to 300~F.
Drain the sprouted rye very well. Finely chop it in the food processor, blender, or by hand. (If you are using the blender, chop the rye about ⅓ cup at a time.) Add the anise seeds and salt and mix well. Blend in the egg.
Mix in enough flour to form a dough that will hold together in a cohesive ball. The amount of flour needed will depend on how dry the sprouts were after draining. This dough is very sticky, and you will want to keep your fingers well-floured for the next operation.
Using two spoons, divide the dough into small balls, about 1 inch in diameter. Place each ball on a lightly greased or parchment-lined baking sheet. Mash the balls into flat circles with the well-floured palm of your hand or the floured side of a glass.
Bake for 35 to 40 minutes, turning once after about 20 minutes, when the bottoms have browned. Yield: 30-40.
VARIATIONS: Try other sprouted grains, such as wheat or oats.
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