—,

24. Malted Sprouts

Sprouted cereal grains such as wheat, rye and barley
can all be used to create malt, a natural sweetner.

Spread several cups of cereal sprouts on a cookie.
sheet and put into a very low oven for several hours,
or overnight. The sprouts become very crisp and dark
brown in colour. Simply grind up in a mill or blender.
The powdered malt can be used as a sweetner in baking
bread, pancakes, etc., or can be used for making a
sweet grain beverage reminiscent of coffee.

25. Barley Pilaf

2/3 C. barley, soaked + C. water chestnuts,sliced
1 3/4 C. chicken broth 2 cloves garlic, minced

1 C. green onions, chopped 4 C. vegetable oil

1 C. celery, chopped *% C. wheat germ

1% C. sour cream 3 eggs, beaten

1 t. salt

Boil barley in broth until. tender. Fry the celery,-
onions, chestnuts, garlic in the oil. To the cooked -
barley add cream and wheatgerm, eggs and salt. Add-
fried vegetables. Place. mixture in casserole and
bake at 375° F. for 1 hour.

Serve with sauce: 3
mix and heat: 1 tin celery soup
, Cc. milk
dash of garlic salt
1 T. tarragon
1 T. vinegar