Raw cracker recipes are here under Dehydrator recipes.

Quick Muffins

For slow- and low-cooked muffins, sprout six cups of wheatberries for two days. Pour them into bowl, mix in 3/4-cup raisins (soaked for half an hour). Grind together in Samson Juicer with Mincing cone. Chop and mash a banana into the batter. The raisins and banana are to add sweetness, both are optional.

I find my Samson Juicer works much better than my high-class Cuisinart food processor for grinding sprouted grain. Samson grinds each grain into a smooth batter with no hard bits. And a food processor makes the batter too mushy and soggy for muffins and bread rolls.

Form batter into round patties about 2 inches in diameter, one inch high. Place on flat cookie sheet, so air freely reaches all muffins – don't use baking dish with sides. Bake at 200°F (110°C) for one hour, flip muffins over, and continue to bake for another hour.

If you do cook, always cook low, cook slow, to retain nutrients.

For spicy nutty muffins, leave out the banana. Instead mix chopped up cashews and dried apple pieces into the batter. Add teaspoon of apple pie spice – that's 1/4 t each of ground cinnamon, cloves, ginger, nutmeg, plus tablespoon of raw lemon juice. Then form into round flat muffins and bake.

Thank you to Sproutman's Kitchen Garden Cookbook by Steve Meyerowitz (© Sproutman Publications, 1999) for these delicious muffins – the recipe is "Cashew-Apple Nuggets" in his book. Steve uses a cup of raisins for each 2 cups of wheat, i.e. for four cups sprouted wheat because one cup of wheat becomes 2-3 cups when sprouted.