My husband and I have been trying to make small changes regularly to our family diet...here's one we found that we enjoy and since we thought it rare (none of our "health-nut" friends even use it) we thought it'd be good to share. Making your own diastolic malt as a sugar replacement for yeast breads and (if you use sugar there) some breakfasts.
So far, we've used it to sweeten french toast, and to make biscuits. It takes a little getting used to, but the nutrient benefits FAR outway using sugar. In making bread, it fulfills all the reasons one would use sugar (feed the yeast, good crust formation, etc). Diabetics and hypoglycemics benefit, too.
Basically, you trick wheat into believing it's time to create sugar to feed itself to grow, then you harvest that sweetness. How?
1. Soak 2 cups wheat berries in 3 cups water for 24 hours.
2. Spread in glass pan & keep wet (not soaking wet, just damp) and covered for 48 hours or until the sprout is the same length as the seed.
3. Dry--in a dehydrator or use the oven: 150 degrees for 2-4 hours.
4. Grind...use the blender til you have a meal-like consistency.
5. Store in glass lidded jar in fridge or freezer. Keeps indefinately (if you dried it enough!).
Hope this helps anyone in search of an inexpensive sugar replacement that actually supplements the diet!
