On the evening of the second day rinse the sprouts once more and then grind them up by hand in a grinder. The sprouts will be sheared rather than milled finely as in a flour mill. You will have a mass of spongy, sticky, ground sprouts.
Form it into a flat loaf (approximately 12" x 4" x 1") and place on a cookie sheet covered with parchment paper. Bake it for 2–3 hours at 200°. Let it cool and then store it in a plastic bag in the fridge.
Cut it with a serrated knife in slices about 1⁄2" thick. They should be sweet, moist, and spongy. Eat them alone or in an open–faced sandwich with hummus, peanut butter, avocado, or (for lacto–vegetarians) with cheese.
Experiment with the sprouting time (3–5 days) and the baking time (120° overnight or outside in the sun). You can make crackers by spreading the sprout mass thinly and drying it completely.