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Lemony Sprouted Chickpea (Garbanzo Bean) Cake

Lemony Sprouted Chickpea (Garbanzo Bean) Cake
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Rating: 0
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Lemony Sprouted Chickpea (Garbanzo Bean) Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
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Ingredients
  • 16 oz TYH sprouted organic garbanzo beans, cooked and drained
  • 4 tablespoons organic lemon juice
  • 1/4 cup Olive or avocado oil
  • 2 teaspoons grated lemon zest
  • 2 organic or pastured egg yolks
  • 2/3 cup TYH sprouted organic flour (your choice)
  • 1 cup organic sugar or Lakanto
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 organic or pastured egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons freshly squeezed organic lemon juice
  • organic powdered sugar or Lakanto
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour 2 8-inch round cake pans.
  3. In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
  4. In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
  5. In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
  6. Fold beaten egg whites into chickpea mixture.
  7. Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
  8. Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
  9. Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.
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Alena’s Biscuits

sprouted biscuits

Alena's Biscuits
Votes: 11
Rating: 3
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Alena's Biscuits
Votes: 11
Rating: 3
You:
Rate this recipe!
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Ingredients
  • 2 cups tyh sprouted wheat or spelt flour
  • 1 tbsp baking powder
  • 1/4 tsp cream of tartar
  • 1/2 cups butter softened
  • 2/3 cup buttermilk or plain yogurt
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Mix dry ingredients in a large bowl.
  3. In separate bowl mix wet ingredients.
  4. Make a well in the center of dry ingredients, pour wet ingredients into the center.
  5. Work all ingredients together with hands until just combined.
  6. Grease a baking sheet.
  7. Form dough into lumps of approximately 3–inches diameter and place on baking sheet.
  8. Make sure oven has reached 425, then bake for 15–20 minutes.
  9. Makes 8–10 biscuits.
Recipe Notes

We like to spread our biscuits with a mixture of molasses and softened butter. Enjoy! (Thank you! Rachel for sending this simple and delicious recipe to us. Biscuits are a great way to serve bread at breakfast and with soups and stews to warm up a cold winter day.)

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