How to Prepare Sprouted Chickpea/Garbanzo Flour

Sprouted chickpeas (garbanzo beans) are chock full of wonderful nutrients, however, have never been a favorite of mine in their raw state. But, aside from hummus, they are awesome when used in cakes, cupcakes, breads and pizza crusts, imparting a really nice "cake-like" texture. They are versatile and can be used freshly sprouted and ground, dehydrated whole, then frozen, and re-hydrated when needed, or dehydrated and ground into a beautiful flour.  I suggest you experiment with all of these beautiful textures to see how they work.

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Glazed Cinnamon & Spice Cake/Donuts

Hold onto your hats ladies and gents, and hear me out on this one. No curling up your noses...promise? Sprouted chickpeas work wonders in living brownies, cookies and cakes. The texture is fantastic! Yes, their flavor can be a bit overwhelming,  so you have to get creative and find ways to bring out the yummy flavor tones. Something spicy like cinnamon and nutmeg work quite well. I recently posted my RT's Deep Chocolate Decadence, also made with sprouts....do I hear an OINK?

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Sprouting - Lentils, Garbanzos and Mung Beans - Oh My!

Beans, beans, beans. We've got lentils, garbanzo beans and mung beans  and it's time to do some sprouting. There are many health benefits to eating sprouts and I've read that sprouting increases enzymes up to 600%. I don't know that's true, but I do know they feel good and my body tells me what's good and what's not. It says, "Sprouts are GOOD!!!"

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Crazy, Nutsy, Banana Bread

A really moist and delicious banana - nut bread. My honey and professional taster, W, gave this a thumbs-up!

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Garden Chickpea Fritters and Dip(Tzatziki)

These were such a pleasant surprise. Sprouting took about 3 days and when I took a bite into one of them, I almost gagged. Seriously! I do not like the raw taste of them...alone. But I was determined and figured no one would post a recipe if it  truly tasted that bad. (However, I didn't have much luck with the jicama salad...peeps swore it was great, and I ended up dumping it.) Not two failures in one week for me! No Way!..So gave this a try...

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Raw Parsnip Rice (with Garden Chickpea Fritters and Tzatziki)

Garden  Chickpea Fritters and Tzatziki accompanied Parsnip Rice by Russell James, from issue 18 of News From The Kitchen.

I can't say they're my all-time favorite, but definitely tasty. I think these would make a better appetizer than main course because the flavor is pretty intense. W insists they tasted like "crab fritters" and threw a sprinkle of "Old Bay" on a couple of them. (I didn't say a word!).

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Garbanzo Beans, Mushrooms, Zucchini and Rice

It's Christmas Eve and we have to get up very early and drive 2.5 hours to see my girlies and family. By girlies, I am of course referring to my two daughters, and my precious granddaughter.

A few other family members will be there...

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