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Sprouted Rye Cakes

Sprouted Rye Cakes recipe image
These Sprouted Rye Cakes offer a unique texture that is both chewy and satisfying, with a distinct zesty kick from the crushed anise seeds. The sprouted rye provides a nutty, earthy base that complements the aromatic spice beautifully. Unlike traditional breads, these cakes are dense yet tender, making them an excellent accompaniment to hearty meals like corned beef or pastrami, or simply enjoyed on their own as a wholesome snack. The use of sprouted grains adds nutritional value and a fresh, vibrant flavor profile. Simple to prepare with minimal ingredients, this recipe delivers a rustic, homemade taste that brings a touch of international flair to your table. They are easy to make and keep well, allowing you to enjoy this nutritious treat any time.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 40
Calories: 312.6
Dietary: Vegetarian
Description
These Sprouted Rye Cakes offer a unique texture that is both chewy and satisfying, with a distinct zesty kick from the crushed anise seeds. The sprouted rye provides a nutty, earthy base that complements the aromatic spice beautifully. Unlike traditional breads, these cakes are dense yet tender, making them an excellent accompaniment to hearty meals like corned beef or pastrami, or simply enjoyed on their own as a wholesome snack. The use of sprouted grains adds nutritional value and a fresh, vibrant flavor profile. Simple to prepare with minimal ingredients, this recipe delivers a rustic, homemade taste that brings a touch of international flair to your table. They are easy to make and keep well, allowing you to enjoy this nutritious treat any time.
Ingredients
  • 2 cup Sprouted rye
  • 1/4 teaspoon Anise seeds, crushed
  • 1/4 teaspoon Salt
  • 1 large Egg, lightly beaten
  • 1 cup Flour
Directions
  1. 1
    Preheat the oven to 300&# 194;°F (149ðC).
  2. 2
    Drain the sprouted rye very well to remove excess moisture.
  3. 3
    Finely chop the sprouted rye in a food processor, blender, or by hand. If using a blender, process in batches of about 1/3 cup at a time.
  4. 4
    In a mixing bowl, combine the chopped rye, crushed anise seeds, and salt. Mix well.
  5. 5
    Add the lightly beaten egg to the rye mixture and blend until combined.
  6. 6
    Mix in enough flour to form a dough that holds together in a cohesive ball. The amount of flour needed may vary depending on how dry the sprouts were after draining.
  7. 7
    Keep your fingers well-floured as the dough will be very sticky.
  8. 8
    Using two spoons, divide the dough into small balls, approximately 1 inch in diameter.
  9. 9
    Place each ball on a lightly greased or parchment-lined baking sheet.
  10. 10
    Mash each ball into a flat circle using the well-floured palm of your hand or the floured side of a glass.
  11. 11
    Bake for 35 to 40 minutes, turning the cakes once after about 20 minutes when the bottoms have browned.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 312.6kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 596.4mg25%
Total Carbohydrate 55.3g19%
Dietary Fiber 6.0g24%
Sugars 3.6g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variations: Try using other sprouted grains, such as wheat or oats, instead of rye for a different flavor profile.

Serving Suggestion: These cakes are excellent served with cold corned beef or pastrami.

Storage: Store cooled cakes in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Keywords: anise, baking, blender, cakes, chewy, dessert, dough, flatbread, flour, food processor, grain, homemade, international, salt, seeds, sprouted, rye, vegan, wheat, zesty
Read it online: https://www.chefs-mate.com/recipe/sprouted-rye-cakes/