|Hulless Oats Sprouted Until Tails Just Start to Form|
Rinse and drain the oats thoroughly. Place in a glass jar, covered with a sprouting lid or cheese cloth. Rinse at least once, making sure to drain well ever 6 to 8 hours or more. this keeps them from going rancid or getting moldy. (I turn my jar upside down at a 45 degree angle, over a bowl or towel). Ikea has a great dish rack that holds sprouting bottles very nicely.
Let sprout until tails just begin to burst. (see photo). For raw oatmeal, soak overnight, and don't sprout, or sprout up to 1 day, rinsing every 6 to 8 hours. (Always taste and smell the grains after each rinse to make sure they are not sour). When tails form, the grain should be soft and chewy with a nutty flavor. Rinse, drain, and mix in a food processor. Add favorite toppings.
If you want to make sprouted oat flour, place rinsed and drained sprouted oats on a non-stick dehydrator sheet, and dehydrate for several hours until completely dry.
TIP: Place a mesh dehydrator screen on top of oats to stop from blowing off tray in dehydrator.
|Sprouted Oat Ground Into Flour|
I made the cookies below using a combination of oat, cashew and almond flour. I love sprouted oat flour.
*Please note: If you have Celiacs Disease, invest in gluten free oats, if you can find them sproutable. Oats, themselves, are pretty much gluten free, however, they often get cross contaminated in processing where they may be exposed to other gluten containing products. Some people cannot handle even that small amount of gluten that may be present. I am somewhat gluten sensitive, but I am able to eat sprouted oats and small amounts of sprouted Kamut with no problem.
CHECK OUT THIS SOURCE FOR GLUTEN FREE SPROUTABLE OATS