Organic Homebrew In The Kitchen: Cooking With Spent Grains
Many of our customers have asked what to do with the waste from brewing at home and for recipes that use spent grains (the grains left after sparging).
Spent grains are high in fiber, and still have plenty of protein and carbohydrates, making them a nutritious food source.
The recipes below were provided by our customers Ben and Gretchen from New York – and they are always welcome to a special espresso when they drop by! Truly a special thanks to them for the tasty ideas!
We have many tips for home brewing andwould love to share more recipes with everyone, so if you have a favorite recipe for cooking with spent grains or homebrew that you would like to share, please let us know.
Recipes included here:
*Chocolate Chip Cookies
*Welsh Potato Cakes
Chocolate Chip Cookies
1/3 cup peanut butter
2 T. oil
1 cup Sucanat (granulated cane juice), or organic sugar
1/3 cup soymilk
1 tsp. vanilla
mix above ingredients smooth then stir in next ingredients:
1 cup whole wheat pastry or spelt flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cup (or more) barley grains
1/2 cup chocolate chips
1/2 cup nuts
If using wet grains, put enough flour so dough retains shape when plopped on pan. Do a test cookie to make sure consistancy is right. Bake on oiled cookie sheet at 425F for 8 minutes. Let sit on pan for a couple of minutes.
1 lb. Tofu
1 1/2 cup barley grains
1/2 cup wheat germ
1 purple onion (finely minced, I use a blender)
2 T. soy sauce
1or 2 T. thyme leaf
1/2 tsp. salt
1/4 tsp. black pepper
1 T. fresh basil (or 1tsp. dry)
2 T. flour (more or less)
Mix (I use my hands, it should not be too wet or dry) form into
1 -inch thick patties put on oiled pan and cook at 375F for 30 minutes.
Flip halfway through. Can also be pan-fried in a skillet.
Welsh Potato Cakes
1 lb. Boiled potatoes
1 cup flour
1/2 cup barley grains
1 tsp. baking powder
2 T margarine
2 T sugar
pinch of salt
1 egg (optional) or instead of egg, grind in a blender 1 T. flax
seeds very fine, like a powder and while blending (on a low speed) I
add 1/4 cup water and blend until the mixture thickens.
Mix all ingredients except butter. Melt the margarine and mix
thoroughly with the rest. Form into 1 inch thick round cakes. Bake
on hot griddle until brown.
1 T. Sucanat or unrefined sugar
1 tsp. salt
1 T. yeast
1 T. margarine
1 cup lukewarm water
4 cup spelt or whole wheat flour
2 cup barley grains
Mix together sugar, salt, margarine, and grains until crumbly (add
herbs if you want, I add thyme). Mix in lukewarm water. Add yeast
and most of the flour. Cover and let rise in a warm place about
10 minutes. Shape into a loaf and put on greased pan. Bake 450F for
about 25 min.
9 cup barley grains
1 cup spelt or whole wheat flour
1 cup wheat germ
1 cup coconut
1 cup raisins
1 cup honey or maple syrup
1/2 cup oil
1 cup boiling water
1 tsp. salt
2 tsp. vanilla
1 cup of flax seeds (optional)
Blend together all liquid ingredients and add to dry ingredients,
until well distributed. Crumble the mixture and spread on to cookie
sheet. Start baking at 350F for 15 min., then lower heat to 200F and
bake (stirring occasionally) until dry. Store in covered jars. This
recipe can be made in smaller quantities.