Sunday, May 30, 2010
Step 2 of Sprouting Wheat
Drain the water from the wheat. Put soaked wheat in a jar (quart size works well). I used a clean spaghetti sauce jar. Cover the jar with cheese cloth, or any material that would easily drain and allow the sprouts to breathe. Secure it with a rubber-band around the jar for easier rinsing and drainage. Rinse the seeds and then drain again. Place the jar in a dark, unheated oven (or another dark place). Tip it against the wall of the oven to drain and allow access to the air. DO NOT TURN IT ON! If you are worried you won't remember it is in there (and turn your oven on) find another place to put it that is dark. You could even put it on the counter and cover it with a towel. The key is to keep it tipped for drainage and dark.
Note: If you have a sprouter, you just pour the water and seeds right into your sprouter and let it drain. Spread the seeds around and cover. Wait 8-12 hours.
Now...for the recipe. This is at special request from my Ohio followers. Thanks for your support!
Grandma Patty’s Gooey Chocolate Chip Cookies
3 ½ C sifted or freshly ground whole wheat flour
¾ tsp baking soda
1 tsp salt
1 C butter, softened
1 C packed brown sugar
¾ C white sugar
1 T vanilla extract
1 ½ C semisweet chocolate chips
Preheat oven to 350 degrees. Cream sugars and butter together. Add vanilla extract and eggs. Beat for three minutes. Mix flour, baking soda and salt. Stir dry ingredients into wet ingredients. Stir in chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes. Let cool before transferring. Makes 3-4 dozen, depending on the size of the cookies. The trick is to take them out when they are just barely solid and let them sit on the hot cookie sheet…this will cook them just a little longer. YUM!!!!