I've got a set of those stacking cookie-cooling racks that I line with "trays" of cut paper bags (the folded edges help keep the grain from spilling out and the paper helps to wick moisture out of the grains so those on the bottom aren't sitting in puddles). I'll "rake" the grain into rows to increase the surface area - then mix it up and re-form the rows every 6-8hrs or so. In front of a standard household box fan, they are dried through in 2-3 days (1-2 in the summer). I only have enough racks to hold about half of an all-grain 5-6 gallon batch (4 tiers @ 9"x14"). Once dry, I bag it up in gallon ziplocs, let rest for a few days to a week (to equalize any remaining moisture), spill them back out and run a fan over them (no need for special racking) for an hour or so to remove the last bits of moisture (and discharge static electricity).
From there, I've been throwing them into a blender. I fill it 1/2-2/3 full and run it tipped at a 45* angle so the grain gets tossed around more (and won't pack down and overheat the motor). The spent grain flour works great in any application that you'd use whole wheat flours for - it's a bit more flavorful and remember that you've pulled the sugars out, so remember to adjust for that in your recipe.