Homemade Sprouted Millet Flour and Roti

In my efforts at watching our grains, and trying to make everything either sprouted or soaked, I've been experimenting with lots of new recipes and foods. I decided to try my hand at sprouting grains, but couldn't find anything at our local grocery- except for millet. Yes, I mean the birdseed. At least that's what I always thought it was, so imagine my surprise to learn it is a very viable food product.

I decided to try sprouting it first, and followed these instructions from http://www.sproutpeople.com/. Their information is very useful and easy to follow.

After sprouting, I dried the millet and ground it into flour. See this post for some pictures of the process that are much better than mine!

When looking for a simple recipe to use the flour, I came across this one for Roti- a traditional Indian flatbread. It worked quite well, and I enjoyed it. I would say they most reminded me of cornbread- the flavor was similar and sweet, and the texture was also coarse (although I confess to using a small coffee grinder- we don't have room for a grain mill in the budget just yet.) I think this would make good crackers- next time I'll try baking it and see how it turns out.

So far, I'm loving trying the new way of preparing grains for optimum health. Last night I made soaked pasta which turned out well- recipe tomorrow. Also, come back later this week for more on the why of properly using grains and how to get started.

I am happy to post this at Tuesday Twister and Real Food Wednesday- check out all the great ideas!