Has anyone dried spent brewing grains, made flour and used it in baking?

Also, I've found pureeing the grains while they are still wet and warm is the easiest way to incorporate them into a baked good. I've tried dehydration so many times and it has never really worked for me. I end up feeding it to my dog.

I asked this question around christmas time. My husband has a lot of spent grains from the mash, before yeast application. I have tried dehydrating them, but found that even milled finely the grains were so hard, almost pebble like in my bread. Not enjoyable. Best thing I've made with spent grains have been crackers. I used this Heidi Swanson recipe:
http://www.101cookbooks.com/archives/oatmeal-crackers-recipe.html The recipe calls for oatmeal cooked in milk; I used spent grains hot from the brewing, boiled in the milk instead. I put in some cracked grains of paradise and a bit of thyme. I think they turn out really nice.

I've also had some success with soda bread, very heavily leavened.

I have found the recipes from the Brooklyn Brew Shop blog the Mash to be very helpful.
http://brooklynbrewshop.com/themash/category/spentgrainchef/

SKK beat me to the link! I was going to suggest the same thread. I use them all the time, just not in dried form. Your idea sounds wonderful. I would add the same caution as for the wet ones: cover with water and bring to a boil for a few seconds first to kill off the yeast spores that come along with them, then dry and grind them. I'd love to know how they work for you.

This has been asked several times and I found one of the questions with about 14 answers, hope it is useful for you http://food52.com/hotline/10812-spent-grains-from-home-brewing-anybody-used-them-before-to-bake-bread