Home of the BrewNosers

I was thinking that cooking with spent grain would be the next logical step after malting my own barley.

1/2 cup spent grain
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup sugar
1/2 cup brown sugar, lightly packed
2 eggs
4 tablespoons butter, softened
1/2 teaspoon vanilla
4 carrots, grated

combine the wet ingredients and the dry ingredients in separate bowls then mix together, put in cupcake pan with liners, set oven to 325 for about 30 minutes or until the top starts to brown. I find they taste slightly whole grain, but have a flavor that reminds me of brew day.

Great job!

Sounds tasty!

We're starting to get into baking with our spent grains, too, and found a potentially useful resource: http://brooklynbrewshop.com/themash/cat ... grainchef/" onclick="window.open(this.href);return false;

Apparently, if you dehydrate your grains, you can grind 'em up into spent grain flour. Opens up even more avenues for all-grain DIY.


Kirsten

redoubt wrote:Sounds tasty!

We're starting to get into baking with our spent grains, too, and found a potentially useful resource: http://brooklynbrewshop.com/themash/cat ... grainchef/" onclick="window.open(this.href);return false;

Apparently, if you dehydrate your grains, you can grind 'em up into spent grain flour. Opens up even more avenues for all-grain DIY.


Kirsten

that's cool others have thought to cook with spent grains too, and that website is where I got the recipe from, but I hadn't read enough to see you could turn it into flour, I used hydrated grains right out of the brew kettle, then added more flour to compensate. I will be making flour next time I brew.