Directions for Sprouted Quinoa Flour
Sprout as directed above until tails just start to form. Rinse and drain and place sprouts on a non-stick dehydrator tray and dehydrate at 110 degrees for about 4 hours. Stir around in between to make sure all sprouts are exposed to air and drying. Continue to dehydrate until dry and crunchy. Using a nut/seed grinder or Vitamix dry blade, grind into flour. I like to sift mine to make it extra fluffy. You can substitute out anywhere from 1 tablespoon to 1/2 cup of this for recipes calling for nut flour. (Too much will change the flavor, so start slowly). Store in airtight container in freezer.
Quinoa can be sprouted and sprinkled on salads like other tasty sprouts, but the sprouts can also be dehydrated in advance, stored in the freezer, and used in cookies, crackers cakes, brownies, breads, etc, to add a delightful crunch. Freshly sprouted Quinoa also makes a great Sprouted Tabbouleh Salad, and Breakfast Cereal.
Click on the RECIPE CATEGORY Drop-Down Menu on Home Page, and select QUINOA for some other recipe ideas.