I sprout some spelt and whole oats, make a flour from them for some quick cakes or cookies for such times when I have no time or desire for soaking the dough for 12-24 hours.
Soaking, sprouting or fermenting the grains before consumption is required to reduce the phytic acid (anti-nutrient) for easier digestion and improved mineral and vitamin absorption. Consuming very high amounts of phytic acid with food may lead to mineral deficiencies, which may result in tooth decays and other problems.
The cookies turned out tender and delicate, not very chewy, and very filling. They paired really really well with a cup of cold grass-fed raw milk. Yum yum!
Notes on some of the ingredients.
Sprouted spelt. I soak, sprout, dehydrate the spelt berries beforehand making fresh flour from them each time when I want to bake something.
Soaked oatmeal flour. I soak the whole oatmeal in warm water with added little apple cider vinegar for 24 hours. Then I rinse well, dehydrate the soaked oatmeal in my dehydrator and keep the dried whole oatmeal berries in an airtight container preferably in a fridge. I make a fresh flour using a grain mill right before baking.