2 c Sprouted rye
1/4 ts Anise seeds, crushed with a
Rolling pin
1/4 ts Salt
1 Egg, lightly beaten
1 c Flour
“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 1/3
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.
From
Yields
40 Servings