1. Bread with sprouts
4 cups of 2-day-old wheat or rye sprouts
1/2 teaspoons of ground cumin
Grind the sprouts to a homogeneous mass. Add makeup. Crush the mass into a cake approx. 1/2 cm on an oiled tray or on parchment. Cut into squares with a side of approx. 8 cm. Dry in the sun (dry window seat) for 12-24 hours. The bread is ready, when it is dry and crunchy.
2. Cereal crisps
2 cups of 2-day-old rye or wheat sprouts
1 a cup of spring water or rejuvelac
1/2 teaspoons of ground cumin seeds
Grind the ingredients to the consistency of a pancake dough and pour it onto a baking tray. Dry in the sun.
3. Wheat germ porridge
2 full cups of wheat germ
1/2 cups of raisins or prunes
4 cups of spring water
1 big apple
Soak the raisins in 1 a cup of water (for an hour, until they soften). In a blender, mix wheat germ with water, in which raisins were soaked and with apples. The porridge should have the consistency of a soup.
4. Sunflower porridge
1,5 cups of 2-day-old wheat germ
1 a cup of 1-day-old sunflower sprouts
1/2 pitted dried plums (soaked for approx. 10 hours in a cup of water)
water from soaking plums
2—3 cups of spring water
Blend the sprouts and plums in a blender, then gradually add water, first from soaking the plums, until the consistency of the soup is obtained.
We can also prepare thicker and "fuller" sprout porridges, instead of water, add yogurt or cream, of course in a smaller amount. You can also use various fruits, e.g.. pears, plums, strawberries etc.. As additives, we can use chopped walnuts or hazelnuts, possibly honey, especially with acidic fruits.
Finally, one must add, that sprouts are a very rewarding subject for culinary improvisations, so that we take the recipes presented here as a guideline for the others, own research. Of course, we can also eat sprouts just like that or add splendor to our everyday sandwiches. And remember, that sprout gardens are not only a kitchen decoration, but also a wonderful revival and enrichment of our menu.