Played a bit more with a couple more seeds (wheat and Rye-the only whole seed/berry whole foods had.....other than maybe beans).
So, cooked them in CaO for 40 & 45 minutes respectfully anjd let them sit in the solution for ~6.5 hours. This is where I discovered a definite need for the larger mortar and pestle. The wheat did "ok" in the food processor but there was still a fair bit of the bran layer that was evident. The Rye tended to bounce around in the processor, but if I squeezed the seeds between my fingers, they would eventually burst. The Rye bran seemed to be more elastic and when I searched, I was unable to find out the structural differences in the layers. I was able to make a few decent tortilla shells with the wheat and then hung them over he oven rack and baked them while some fajitas were prepared. So I ended up making a few tacos with the wheat shells. The Rye shells, while quite tasty, were also quite chewy. So I baked those later in the evening until they became crisp and had them like a cracker with my snack. Will be interesting to see where (if anywhere) this goes.
