SPROUTED MANNA BREAD CRACKERS
For Sprouted Grain Crackers prepare the Manna bread recipe and flatten into cracker wafers before sun drying or dehydrating.
Use pure clean water to soak the grain for 12 hours.
Pour the water off (Capturing this drink called ‘Rejuvilac’ for its healthful qualities – ‘Rejuvilac’ is good in drinks, lemonade, appleade, green, veggie juices, soups. If you do not drink it yourself you can feed it to plants and they will love you more for it)
Keep in a cool dark place for the first three days. Always use clean water, rinse at a minimum twice a day.
If using a jar, keep sieve covered jar up on its end for water to drain. Never allow the the seeds to sit in water.
Allow 3 to 5 days for the seeds to sprout. When you see the sprout peeking out of its’ seed (about ¼ inch long) bring the jar into indirect sunlight.
On about the fifth day the ‘sprouts’ should be approaching 1 inch long and taking on a greenish hue from the chlorophyll.
At this time grind them all up – form wafer-thin size flatten patties and place on tray.
Allow to sun dry in direct sunlight, use dehydrator or keep in the oven on a very low temperature until dried to preferred consistency.
Check them periodically throughout the drying process for the texture that will appeal most to you.
These luscious treats are edible at anytime.