Fennel Sprout Cakes

The fennel and mustard sprouts give these cakes a pleasant tang. Serve them with creamy mayo for a balancing effect. You can prepare these sprout cakes in the morning and have them for dinner. They can be dehydrated for 8 to 12 hours without turning them. That means if you put them in the dehydrator before you leave for work, they will be ready to eat when you get home. If you make them at bedtime, you’ll have warm sprout cakes ready for breakfast.

Serves: 6Hands-on: 15 minutesTotal: 10 hours 15 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 2 cups sprouted buckwheat
  • 1 Tbsp. sprouted mustard seeds
  • ½ cup ground flaxseed
  • 1 clove garlic, minced
  • 1 cup diced fennel
  • ½ cup carrot, diced
  • ½ cup celery, diced
  • 2 shallots, minced
  • 3 Tbsp. minced fresh dill

Directions

  • In a food processor, combine the buckwheat sprouts, mustard seeds, flax, and garlic and process until smooth.
  • In a large bowl, mix together all the ingredients. Form into small patties and dehydrate at 110 degrees for 6 hours. Flip over and dehydrate another 4 hours. Serve warm.

Recipe Information

Serves: 6

Ingredients

  • 2 cups sprouted buckwheat
  • 1 Tbsp. sprouted mustard seeds
  • ½ cup ground flaxseed
  • 1 clove garlic, minced
  • 1 cup diced fennel
  • ½ cup carrot, diced
  • ½ cup celery, diced
  • 2 shallots, minced
  • 3 Tbsp. minced fresh dill

Directions

  • In a food processor, combine the buckwheat sprouts, mustard seeds, flax, and garlic and process until smooth.
  • In a large bowl, mix together all the ingredients. Form into small patties and dehydrate at 110 degrees for 6 hours. Flip over and dehydrate another 4 hours. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat5g
Saturated Fat0.5g
Cholesterol0mg
Sodium40mg
Total Carbohydrate34g
Dietary Fiber6g
Sugars3g
Protein7g