Sprouted Wheat Piedras (Mexican “Stone” Cookies Made from Stale Bread))

Recipe Description:

If you make bread on a regular basis for your family, you know you almost always end up with some stale pieces. Toast, croutons, bread pudding and now these nice “Piedras” are all excellent ways to avoid wasting your good breads!

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 28 Piedras

Difficulty: Moderate

Recipe Ingredients:

4.5 cups bread crumbs from sourdough or sprouted bread

1.75 cups freshly ground whole wheat sprouted flour

3/4 cup organic Sucanat

1/2 cup grass-fed butter

1.5 teaspoon baking soda

1.5 teaspoon aluminum-free baking powder

1 teaspoon ground cinnamon

2 teaspoons pure vanilla extract

Raw milk

1/2 cup toasted sunflower seed kernels

1/2 cup raisins

2 more Tablespoons Sucanat and 1/4 teaspoon cinnamon, for the topping

Recipe Instructions:

Using a food processor, make fine bread crumbs from leftover stale heels and slices of bread. Measure out 4.5 cups into a mixing bowl.

Add the flour, sucanat, soda and baking powder and mix well.

Melt the butter and add to the dry mixture.

Work the butter in thoroughly with your hand.

Begin adding milk, a little at a time and squishing and kneading it over and over with your hand, until it is a nice soft, moist dough. Continue to work it with your hand. It should be like cookie dough.

Add vanilla and work that in well.

Place 1/2 cup sunflower seed kernels in a dry cast iron skillet. Place it on medium heat on your kitchen stove, and stirring, cook until fragrant and several of the seeds have turned brown. Do not burn them. Add them to the bowl.

Add the raisins, and again, working it with your hand, combine thoroughly.

Cover bowl and place in the refrigerator overnight. When you are ready to bake, the next day, leave it out on the counter for at least 1 hour to warm up. It needs to be soft enough to scoop out.

Preheat oven to 350 degrees F.

Cover baking a baking sheet with parchment paper or a silicone baking mat.

Use a 2.5-inch ice cream scoop to measure out the Piedras dough. Place the scoops 1 inch apart on the baking sheet. If you have a scoop with a mechanism that slides and removes the contents, use that, but if not, dip the scoop in water between each Piedra. Alternately, you can use a big spoon and just form them with your hands.

Mix 1/4 teaspoon cinnamon into 2 Tablespoons of Sucanant and sprinkle a little of that over each Piedra before baking.

Bake for about 20 minutes at 350. They should be set and the bottoms beginning to turn brown.

Remove to a clean dish towel on the counter to cool.

This recipe is versatile. Feel free to add other nuts, seeds, chopped dried fruits, etc. Just don't add too much or the Piedras will not hold together well. 1 cup total of additions is about right. Cinnamon and vanilla are optional. You may also increase or decrease the sweetening to your taste.

These may be frozen. If you flash freeze them, and store in an airtight container in the freezer, you can add one to a lunch box at the last minute and it will thaw nicely by lunch time.

Author: loves2spin

I am a happily married woman (42 years), mother of 6 and grandmother of 14. I am interested in many things, and love teaching what I know. I have an in-home sewing business, am an avid gardener and teach piano lessons..and I'm a Mormon. View all posts by loves2spin

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: loves2spin

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