Veggie Quesadillas On Sprouted Grain Tortillas
Lots of cheese, garden-fresh tomatoes, basil, red peppers, onions, (your favorite toppings) and sour cream all go so well together, especially when they are toasted in a tortilla sandwich hot from the oven! Mmmm…
In a minute, I’ll tell you about this quick and nutritious meal using sprouted grain tortillas. But, first, what is the big deal about Sprouted Grains?
Well, for years, I knew eating much bread at all (even homemade) made me feel bloated, toxic, and seemed to sap my energy. I gained weight, but I loved my bread! When we had children, we had issues with candida yeast and food allergies leading to leaky gut and absorption problems. Then I read about sprouted grains:
Food For Life, makers of Ezekiel Bread, states:
“Sprouting grains and seeds before baking produces living, nutrient-rich food. The process of germination changes the composition of grain and seeds in numerous ways. Sprouting increases vitamin content. Sprouting neutralizes phytic acid – a substance present in grains – that inhibits absorption of nutrients and more important Sprouting neutralizes or “predigests” if you will, grains through enzymatic activity. The enzymes produced during our natural sprouting process “in effect” breaks down amino acid protein bonds to promote digestibility of the entire grain.”
Alvarado Street Bakery explains their process this way:
“Most bakeries get up in the morning, open up a bag of flour and make something. At Alvarado Street Bakery, our process is quite a bit different. We take whole, organic wheat berries and soak them in filtered water until they “sprout”, until they actually begin to grow. When the excess water has been drained, we grind the “living sprouts” into dough. What comes out of our grinder is not a dry powder, but a wet and mushy dough that becomes the basis for all of our recipes. Add a little fresh yeast, some sea salt and a bit of sweetness (natural honey, organic raisins, organic dates, pure barley malt) and there you have it, the ultimate whole grain bread! The concept of baking bread with sprouted grains is not a new idea. In fact, it dates back to biblical times when sprouted spelt (what we now know as wheat) was combined with sprouted lentil beans and sprouted soybeans. The sprouting process naturally converts starchy grains into easily digested maltose and other complex sugars. There is enzyme activity created during germination that begins to “pre-digest” the grains, thereby making the grains and their nutrients and vitamins more readily assimilated by the body. The addition of the sprouted legumes (soybeans/lentil beans) provided the essential amino acids necessary for a complete protein. This mixture was then crushed, formed into ovals and slow-baked. Centuries later, our recipe is basically the same.”
Ah! Here is something that we can eat that won’t mess with absorption in the gut! I particularly like that there is a complete amino acid profile.
Yield: 4-6 servings
- 6 sprouted grain tortillas or homemade tortillas ( a soaked recipe)
- enough shredded cheddar cheese or sliced cheese to cover tortilla
- thinly sliced tomatoes and zucchini, shredded basil. Substitute your favorites. Options: onion, olives, sweet peppers, broccoli pieces, avocado, etc.
- 2/3 cup sour cream
- add beef, chicken,or turkey (optional)
- Preheat oven to 350°. Prepare two or three cookie sheets and line with parchment paper. Meanwhile assemble three tortilla sandwiches as follows:
- Take three of the tortillas and layer each of them as thickly as you wish with shredded cheese (I used slices this time).
- Then add tomatoes, fresh basil, and any of the options above.
- Sprinkle another handful of shredded cheese per tortilla over veggies.
- Spread the remaining three tortillas (the “tops”) with sour cream, and lay them atop the bottom layer, sour cream inside.
- Bake until tortilla is golden brown and cheese is melted ~15 minutes.
- Using a pizza cutter or kitchen scissors, cut tortilla into triangles.
Note: Many people with wheat allergies have been found to be more tolerant of sprouted wheat products than of those produced from wheat flour. I do not have any affiliation to the above bakeries, but we love their products!
“The best six doctors anywhere
And no one can deny it
Are sunshine, water, rest, and air
Exercise and diet.
These six will gladly you attend
If only you are willing
Your mind they’ll ease
Your will they’ll mend
And charge you not a shilling.”
~ Wayne Fields, Nursery rhyme from What the River Knows to the tune of Yankee Doodle
Thanks for reading!