Boost your immune system with the sweet Wheat Sprout Pudding during the cold season.
I grew up in Hungary, and there are a few things from that period that are worth sharing. One of them is the sweet wheat sprout pudding that is part of the holiday tradition on the south-east part of the country, that was my favorite food when I visited my grandparents in the city I was born.
Long ago it was only during the Christmas season that people prepared and ate this special food, but lately wheat sprout pudding is made and eaten regularly from the beginning of October until the end of April. It’s very healthy and easy to prepare, and suitable for children, too.
The Pudding is very sweet, almost like honey, but it only contains natural sugars, you will not need to add any sugar to the ground sprouts, only water.
According to analysis by the Hungarian Ministry of Agriculture, wheat sprout pudding contains 20-22% sugar (this sugar comes naturally from the starch in the wheat that turns into maltrose and dextrose during the baking process), iron, vitamin B-1, B-6 and the rarely found B-12. It also contains Vitamin A and K.
You may be interested to know that Hungarian doctors have developed a potentially effective medicine against cancer known as Avemar. This drug is made from wheat sprout extract, and in animal research it has been proven effective in preventing the occurrence of metastasis in cancer cells.
It took me a couple of years to find the recipe, as the old women that kept baking it did not let the secret out.
How to make it:
- Put clean, entire grains of wheat into a container and soak completely in water. Let soak for one day. After that pour out the water and rinse at least three times with clean water. The result should be perfectly clean grains of wheat.
- Spread the wheat grain out so that it’s about 1 inch high. I usually use a glass baking pan for the purpose, so I can see how the roots are doing.
- Cover the grain in the pan with a damp cheese cloth, and make sure it does not get any light. If you are not planning on using the oven for the next 3-4 days, you can keep it right there. It’s perfectly dark for the purpose.
- Check every day for the next 3-4 days and wash the grains gently but thoroughly with lukewarm water every day, make sure the cheesecloth is damp and clean (replace the used one with a fresh one if necessary), place it back to the oven (no heat!!)
- On about the 3rd or 4th day, your wheat sprouts should be about 2 inches high, that’s the perfect time to start making the pudding. The sprouted wheat grain roots should be pure white and in one mass now.
- You will need a blender, some filtered water and some patience for the next step. Take a handful from the sprouted wheat, try to separate the grains from each other a little bit to make it easier for the grinder/blender, and put the sprouts in the blender. Add some water to it, I normally add about 1-2 cups to one handful of sprouts, then start the blender. (Add more water if the blender can’t handle the mass.) After its blended with water, take a screen and strain the juice in a big glass bowl. Repeat until you finish all the wheat.
- Now take some unbleached flour and start adding to the watery thing in your glass bowl. Use a mixer to speed up the process. Add flour until it’s thick, on the end it should be a little bit thicker than your normal pancake dough. The ticker you make it, the more it will look like a normal dough after baking.
If you need to see more images that show the process, visit this website.