So, I bought some sprouted lentils (yeah for shortcuts!) that were dry--not
moist at all, and ground them in my coffee grinder and used them in place of
almond flour in an elana's pantry cookie recipe. The cookies came out really
yummy (imo) but totally gave me a tummy ache. Ds seemed absolutely fine though.
I tend to have a strong (negative) reaction to legumes, so I'm wondering if I
had an upset stomache b/c of my personal legume issues, or if it was because I hadn't fully cooked the lentils after they were sprouted.
Can lentils that have been sprouted (small tails poking out--not long sprouts)
and then dried be eaten w/out cooking in water safely/for optimal digestion?
I'll cook them first if need be and alter the recipe, BUT the dry/crispness of
the lentils in the cookies gave it an awesome cookie texture that I've found
hard to recreate (w/out using nuts/seed flours...)
Thanks in advance for any input!
And here was the recipe--reminder, it is a work in progress!!
1 cup ground sprouted lentils (used a coffee grinder--which I have never used
for coffee
1/4 cup tapioca flour
1/2 tsp baking soda
1/4-1/2 tsp salt (um can't remember!)
1/4 cup maple syrup
1/4 cup spectrum palm oil (could also use coconut oil, butter, etc.)
1.5 tsp vanilla extract
Bake at 350 for 10+ minutes until bottoms brown. Allow to cool b/4 eating--they will firm up. (I may add an egg to keep it together better though...)
Work in progress--don't try it unless you're feeling really experimental!!!
Lauren
moist at all, and ground them in my coffee grinder and used them in place of
almond flour in an elana's pantry cookie recipe. The cookies came out really
yummy (imo) but totally gave me a tummy ache. Ds seemed absolutely fine though.
I tend to have a strong (negative) reaction to legumes, so I'm wondering if I
had an upset stomache b/c of my personal legume issues, or if it was because I hadn't fully cooked the lentils after they were sprouted.
Can lentils that have been sprouted (small tails poking out--not long sprouts)
and then dried be eaten w/out cooking in water safely/for optimal digestion?
I'll cook them first if need be and alter the recipe, BUT the dry/crispness of
the lentils in the cookies gave it an awesome cookie texture that I've found
hard to recreate (w/out using nuts/seed flours...)
Thanks in advance for any input!
And here was the recipe--reminder, it is a work in progress!!
1 cup ground sprouted lentils (used a coffee grinder--which I have never used
for coffee
1/4 cup tapioca flour
1/2 tsp baking soda
1/4-1/2 tsp salt (um can't remember!)
1/4 cup maple syrup
1/4 cup spectrum palm oil (could also use coconut oil, butter, etc.)
1.5 tsp vanilla extract
Bake at 350 for 10+ minutes until bottoms brown. Allow to cool b/4 eating--they will firm up. (I may add an egg to keep it together better though...)
Work in progress--don't try it unless you're feeling really experimental!!!
Lauren
