| 1 | ....sprouting the garbanzo beans causes an explosion of nutrients and the development of vitamin b12, which is very rare in vegetables. |
| 2 | The flour...makes these low-calorie confections in a high-energy food. |
| 3 | The combination of grains and beans greatly enhances the biological value of the protein. |
| 4 | preheat oven to 350f. |
| 5 | in food processor, blender, or mixing bowl, blend egg, butter, honey, and vanilla until smooth and creamy. |
| 6 | Add the zucchini and mix to combine. |
| 7 | In a bowl, combine flour, wheat germ, soy or garbanzo bean flour, baking powder, cinnamon, ginger, and nutmeg. |
| 8 | Mix to blend ingredients. |
| 9 | Stir in the nuts. |
| 10 | spread the batter in a 9-inch-square baking dish, lined with parchment paper or greased with a few drops of liquid lecithin and oil. |
| 11 | bake for 30 minutes. |
| 12 | Cut into 1 ?inch squares. |
| 13 | approximately 65 calories each. |
| 14 | *sprouted garbanzo bean flour: soak ?cup garbanzo beans in about 2 cups of water overnight. |
| 15 | Next morning, pour off the water. |
| 16 | (save it and use it in soup--it contains valuable vitamins and minerals). |
| 17 | Rinse the beans and spread them out in a colander. |
| 18 | Dampen a dish towel or two layers of paper towels, and place over the beans. |
| 19 | Slip the whole thing into a plastic bag to retain moisture, but leave it open at one end to ensure a source of oxygen. |
| 20 | remove the covering and rinse the beans several times a day. |
| 21 | In two or three days, you will have sprouted garbanzos. |
| 22 | to make the flour, spread the sprouted garbanzos out on a baking sheet and then dry them in a gas oven by the heat of the pilot light or in an electric oven heated to 250°F, then turned off. |
| 23 | Don"t put the beans in the oven until you turn it off. |
| 24 | Leave them for about 6 hours. |
| 25 | If they are not thoroughly dried, remove them from the oven and raise the temperature again to 250°F, turn off the oven, and repeat. |
| 26 | when the sprouted beans are thoroughly dried, grind them in a seed mill, blender or food processor. |
| 27 | from smart cookies by jane kinderlehrer "in praise of vegetables" submitted by tiffany hall-graham on 1994-08-03,2229 |
