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.
