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The BE Living Cookbook
Don’t have time to bake? We recommend trying the delicious high quality breads from Grindstone Bakery. They are specially fermented with an ancient tradition that helps keep you thriving.
Are you sensitive to gluten? The numbers of people with Celiac Disease and gluten sensitivity are on the rise. Luckily, there are many more products on the market to serve your gluten-free needs. But, store-bought gluten-free replacements for breads, pastas and cereals can be very deceiving. The grains used in these products are often completely stripped of nutrition and artificially re-enriched. Then, various preservatives and sweeteners are used to make the texture and taste pleasing.
If you’ve been searching for bread alternatives for making sandwiches, packing lunches or offering to guests, we’ve got some tasty and healthier solutions for you.
Presoak each seed separately, and then sprout them in glass sprouting jars for 4 days. Grind seeds in a food processor and add 1 tbsp. of baking soda and sea salt to taste. Pour mixture into a greased baking pan. Randomly punch holes in the top of the loaf with a chopstick to let the moisture escape. Place the baking pan inside an oval shaped crock-pot. Place the cover on the crock-pot and let the loaf cook on low for several hours until the top forms a crust. You can crack the lid open a little to allow the top of loaf to dry.
The following two recipes are for those of you are transitioning into the Body Ecology way of eating, and those of you who like an occasional treat and have been eating cultured foods and moved into stage 2 of Body Ecology. In stage 2, the yeast and viral infections are under control and a few months has passed where one has consistently been drinking young coconut kefir and eating cultured veggies to establish a healthier inner ecosystem.
2 cups Pamela's Wheat & Gluten Free Baking mix (or similar)
½ cup Lakanto
2 cups finely shredded zucchini
1/3 cups Palm Oil
1 ¼ tsp. cinnamon
2 tsp. vanilla
½ tsp salt
½ tsp lemon zest
*Optional: ¾ cup chopped walnuts
Preheat the oven to 350° F. Grease & flour 9x5-inch loaf pan.
In a large bowl, combine baking mix, Lakanto, cinnamon, salt and nutmeg. In a separate bowl, combine shortening, zucchini, eggs and lemon zest. Mix wet ingredients into dry, add nuts and fold in.
Bake for 55-60 minutes or until golden brown or when skewer inserted in the center comes out clean. This may take up to 1 ½ hours in some ovens.
2 cups Fern Brown Rice Baking Mix (or similar)
½ tsp. Celtic Sea Salt, fine grind
2 large eggs, from free range or DHA-fed chickens
1 1/3 cup plain-flavored amasake
5 oz. slightly defrosted organic frozen corn
1 1/3 cup melted coconut oil
½ small zucchini, grated or finely chopped
½ small onion, finely chopped
*Optional: approx. ten drops Stevia
Blend first 8 ingredients, then slowly add xanthan gum if using. Adjust oven rack to middle position and heat oven to 400 degrees. Rub mini-muffin tins with coconut oil to keep muffins from sticking. Whisk dry ingredients together in one large mixing bowl to combine.Place eggs into a blender, and puree. Then add amasake and puree again about 30 seconds. Add melted coconut oil in three additions, whipping for 30 seconds after each addition. Add frozen corn and continue to whip until corn is fairly well broken up into small pieces. If a sweet-tasting muffin is desired, add stevia liquid concentrate to taste. (Taste batter to determine level of sweetness. The Amasake is slightly sweet already depending on which brand you buy.). Mix wet ingredients into dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Take care not to over mix. Fold in zucchini and onion. Using a spoon, divide batter evenly among muffins cups dropping it to form mounds. Do not level or flatten surface of mounds. Bake until muffins are a light golden brown and skewer inserted into center of muffins comes out clean. Cool muffins for 5 minutes then invert.
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