You could likely just sub out a portion of the flour in a recipe with some of the spent grain (maybe like 2.5 cups spent grain for 2 cups flour). Just be careful when adding liquids as the grain will obviously still be wet (unless you dry it), so you'll need less liquid in the dough. I've done it several times with bread and had good results. I am also planning on making pretzels with some of the grain from my most recent batch. Good luck!