Sprouted bread is dusting itself off to take the spotlight, many centuries after its invention. That, plus Dominican classics and a fruit that may be new to you in this week's roundup.
Sprouted bread is dusting itself off to take the spotlight, many centuries after its invention. That, plus Dominican classics and a fruit that may be new to you in this week's roundup.
Related: National Food Roundup: Slow-Cooker Chic
(Image: Styling by Ted Weesner Jr; Photo by Essdras Suarez/Boston Globe Staff)
My hippie mom had us eating sprouted wheat bread back in the 70's. It was so...earthy. Luckily, she also believed in slathering it with real butter.
view heather77's profile
Grab a sprouting jar and seeds from Whole Foods.
view art's profile
I made sprouted wheat tortillas and they maybe the best flour tortillas I have ever made.
view Benny's Dad's profile
Mmm I love sprouted bread- and it is SO easy to make, but luckily I get some free at work every so often. Best with pumpkin seed butter and maple syrup, or a hearty dose of macadamia or Hazelnut butter for a sweeter treat. I also eat it every so often toasted(yeah, I know, beats half the sprouted nutrients) with pesto.
view Nolann's profile