*Lentil Seed Crackers

1 cup sunflower seeds

1 cup sesame seeds

1 cup pumpkin seeds

Blend above in grinder to make a 'flour' or meal.

 

Mix in:

3 cups cooked (or sprouted and cooked) lentils- any kind

1 3/4 cups tapioca starch

2 tablespoons organic psyllium husk

 

Then stir in:

seasalt, unrefined - 2 teaspoons

1/2 cup oil- any heat stable kind will do, even ghee

spices are optional- fried onions or garlic powder or Italian spices or whatever feels right.

 

Stir and let sit for one hour if possible. Press into greased pie plate - as this as possible and bake at around 375 till just golden brown around edges. If they are not crisp enough after baking you can put back in at 200 for 30-60 minutes.

 

Cheers!

 

Tarilee

Original Post

Made them tonight with two substitutions - no pumpkin seeds so increased sunflower to 1 1/2 cups and used hemp protein powder for the final 1/2 cup. No psyllium husk - subbed ground flax seed.

 

Tried the first batch with the lentils whole - put a ball of the dough between two sheets of parchment paper and patted/rolled it out then baked. Came out super crumbly. Transferred the bottom sheet directly to a baking sheet with the dough on it.

 

Put the remaining dough into the food processor along with a raw egg to glue it all together. Rolled and baked again - worked much better!

 

Seasoned both batches with salt, bl pepper, organic onion powder, smoked spanish paprika (spicy!), and some cumin. Dumped the spices into the dough rather than sprinkle it on top. Flavor was great - kids and adults both liked them.

 

We got the best texture when baking on top of a pizza stone (baking sheet set on top) and liked the flavor best when it was a bit more than light brown.

 

Delighted with the results! thanks

Hi, thanks for this great recipe and I tried yesterday. I did not have tapioca starch and psyllium husk at home so I used millet flour instead. It turned out very tasty though I had a very bad reaction today after eating. I had again itch hives and very bad gas on my stomach all day long. now I am little better. I do not know maybe I am allergic to millet. or I am eating quiet enough nuts everyday maybe a reaction to those. and for an allergy test I need to wait so long as I have told before. frustrating really. thanks anyway)

Hi three,

 

The psyllium/tapioca additions are to help it hold together. Millet is a dry sort of grain so I'm surprised you were able to make it hold together.

 

Some people do not do great with grains of any kind. 

 

Using seeds that are germinated and then dried would make it healthier than what I did due to phytic acid levels being reduced from sprouting.

Using sprouted, cooked beans is important for healthfulness as it also reduces phytic acid.

 

Cheers,

 

Tarilee

Originally Posted by Tarilee:

Hi three,

 

The psyllium/tapioca additions are to help it hold together. Millet is a dry sort of grain so I'm surprised you were able to make it hold together.

 

Some people do not do great with grains of any kind. 

 

Using seeds that are germinated and then dried would make it healthier than what I did due to phytic acid levels being reduced from sprouting.

Using sprouted, cooked beans is important for healthfulness as it also reduces phytic acid.

 

Cheers,

 

Tarilee

Tarilee, you are absolutely right I really had hard time holding them together, cause it was the first time I was using millet. I already soaked my nuts ij water one night then roasted in oven little bit, lets I dried them. but I was using roasted almond butter for the last week, cause I have bought before I heard that roasted nut can be allergic, so I was using it. but after the rash I stopped eating roasted nuts But I am really curious, after my tests and if they will show me some certain datas, I will have maybe very stricted diet cause it seems like I have reaction to millet, or nuts maybe too...as far as I sensed form this weekend. I hope not...

I'm sure it feels restrictive right now because the recommendations represent a major change from what you're used to. Your mind, body, grocery list and grocery budget will still be in transition mode as you figure out what works for you. 

 

Do you have the recipe book available here? 

 

Here is the link to the book section where you can buy Whole Approach Recipes for Recovery on its own.

 

Or there is a special with the phase one products packaged with this  very helpful recipe book. It includes all stage one diet recipes. Some will include foods you choose to avoid- perhaps grains for example but you will find a great deal of variety in the recipes.

 

A higher fat diet (up to 70% of calories in healthy fats only) is the latest recommendation for a healthy mind and body. Moderate protein and very, very little in the way of carbohydrates appear to be needed for health. Having said this, to switch to very low carb, and teach our body to use fat as a fuel, causes a 1-3 week period of adjustment while the  chemistry of our energy burning system changes.

 

Best,

 

Tarilee

 

 

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Disclaimer: Information provided on the Whole Approach website, forum or blog has been obtained from a variety of resources. It is provided for educational purposes only. The information provided by Whole Approach, WholeApproach Representatives, including Tarilee Cornish, should not be considered diagnostic or medical advice. None of the information provided by Whole Approach is intended to replace the guidance of your personal health care practitioners and/or physician. Please consult your licensed medical or naturopathic physician before beginning, or making changes to your supplement, diet or exercise protocol.
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