Sprouted Grain Flour Tortillas

I'm excited to taste my new experiment with sprouted wheat/spelt. I sprouted them separately and then ground them together-keeping the flour in the freezer.

Flour tortillas:

2 C. flour-sprouted grain
1 t. salt-unrefined
1/4 C. Lard - Update: or use 5 T. Butter and cut back on the water by a teaspoon.
1/2 C. Water-warm

Toss with fork to make a stiff dough and knead thoroughly. Coat with olive oil, wrap in plastic, and refrigerate overnight or at least 4 hours. Divide into 8 pieces and roll out using arrowroot.

Heat a griddle to a medium hot setting and cook each tortilla for about 25 seconds on each side. I used a cast iron griddle and just left it hot between each tortilla because it took me more time than that to roll each one out. I did roll several and stacked them raw while the skillet heated up and that worked too. I spread butter on each as I removed it and stacked them, covering them with a towel.

These are delicious and the texture is very soft and pliable, not what I expected from whole grain dough! I believe the sprouting caused several enhancements in the grain. Neutralizing the phytates (an important nutritional process), taking the bitterness out of the flavor, and allowing the soft texture.

Update 2-6-2010 I did use butter for a batch and increased from 4 T to 5 T since butter has water in it and lard doesn't. I also learned that the ball of dough should be like soft playdoh which rolls out much faster and more easily. I used arrowroot to roll them and found that I could stack all 8 tortillas in their raw state before I began to fry them on the dry griddle.

Hermits - Extraordinary Cookies

1 C. Sucanat or brown sugar
1/2 C. Butter, unsalted (one stick)
1/3 C. Molasses
1 Egg

2 C. Sprouted whole wheat flour measure 2 C. if freshly ground or 1 & 3/4 C. if frozen
1/2 t. Baking Powder
1/2 t. Baking Soda
1 t. Cinnamon
1 t. Ginger
1/4 t. Nutmeg-freshly grated
1/2 t. Salt-unrefined
1/8 t. Cloves-ground

1 C. Currants or Raisins (I like currants best)

Mix softened butter and sugar, then add egg until fluffy.
Add molasses and mix.

Mix dry ingredients together and add to butter-sugar-egg-molasses mixture at a low speed.
Add currants and mix briefly.

Spoon onto two parchment covered baking sheets with two strips on each sheet. Smear the dough into 1 1/2 inch wide strips the length of the pans, but not to the edges.

Bake at 350º for 13-15 minutes.

Cool for 5 minutes and then cut into diagonal strips, finish cooling and pack into a tin between parchment paper and store in a cool room.