---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPROUTED RYE CAKES
  Categories: Crackers
       Yield: 40 servings
  
       2 c  Sprouted rye
     1/4 ts Anise seeds, crushed with a
            Rolling pin
     1/4 ts Salt
       1    Egg, lightly beaten
       1 c  Flour
  
   "Chewy and quite zesty, these flavorful Sprouted Rye
   Cakes are excellent with cold corned beef or pastrami.
   300~F. 35 to 40 minutes Preheat the oven to 300~F.
   
   Drain the sprouted rye very well. Finely chop it in
   the food processor, blender, or by hand. (If you are
   using the blender, chop the rye about 1/3 cup at a
   time.) Add the anise seeds and salt and mix well.
   Blend in the egg.
   
   Mix in enough flour to form a dough that will hold
   together in a cohesive ball. The amount of flour
   needed will depend on how dry the sprouts were after
   draining. This dough is very sticky, and you will want
   to keep your fingers well-floured for the next
   operation.
   
   Using two spoons, divide the dough into small balls,
   about 1 inch in diameter. Place each ball on a lightly
   greased or parchment-lined baking sheet. Mash the
   balls into flat circles with the well-floured palm of
   your hand or the floured side of a glass.
   
   Bake for 35 to 40 minutes, turning once after about 20
   minutes, when the bottoms have browned. Yield: 30-40.
   
   VARIATIONS: Try other sprouted grains, such as wheat
   or oats.
  
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