Cooking with non-spent grain

[MichaelBrock]

There are a lot of recipes out there that use spent grain. To me, spent grain adds nothing but fiber; no flavor at all. But what about non-spent (un-spent?) grain? Tastes great and it seems it would make a nice "oatmeal style" cookie. Has anyone tried it? My google searching lead to only 1 recipe, a try at making a carared porridge.

 

[Microscopist]

Soaked and simmered wheat is quite nice and i use a lot of pearl barley when I'm cooking. Malt flour's a great addition to breads

 

[MichaelBrock]

I ended up making oatmeal/Munich malt cookies. I used an oatmeal cookie recipe and substituted half the oatmeal out for dark Munich. Was delicious! I will definitely make them again and experiment with different grain mixes.

 

[Microscopist]

Now there's and idea. I admit when I'm mashing, quite a lot of malt ends up eaten