Your recipe does sound good! I am going to post some recipes that I am mainly making up below and will try them in the next 3 weeks or so and report back. I need somewhere to post them in the meantime. I will just warn you I haven't made any yet but promise to report back!
I have decided to add back in egg yolks only. The whites are where most of the sulfur is and the yolks have all the fat soluble vitamins, cholesterol, phospholipids, etc. We have cut them out for the last six months due to a slightly elevated IGG but will try them back as she ate them for years before biomed without significant reaction.
Slightly Sweet Pumpkin Corn Bread (I adapted this from http://www.healyrealfoodvegetarian.com/ ... corn-cake/
1/2 cup sprouted millet flour
1 cup sprouted corn flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tbsp. xylitol
1/3 cup ghee
3/4 cup pumpkin puree
3 pastured eggs yolks only (much lower in sulfur than whites but could substitute flax)
1 tsp. apple cider vinegar
stevia to taste
Butternut squash Fritters
1 ½ cups of pureed butternut squash
2 egg yolks
½ cup coconut flour
2 tsp. baking powder
½ tsp. salt
Stevia to taste
Coconut oil to cook & may add some in recipe
Adapted from: http://lacucinaprimadona.blogspot.com/2 ... tters.html
Did not change this recipe:
Red Lentil Crepes
gluten-free, dairy-free, vegan, soy-free, grain-free, five ingredients or less
1/2 cup red lentils, soaked for a couple of hours
1 cup water
pinch of salt
olive oil, for the pan
Drain your lentils in a fine mesh strainer and rinse well, then add them to a blender with the water. Blend until smooth.
Lightly oil a non-stick pan and turn the heat to medium. When the pan is hot, spoon a half cup of batter into the pan and gently swirl it until the crepe is about six inches wide. Don’t make it too large, as that will make it more challenging to flip.
Cook for 3-4 minutes, then flip the crepe and cook for 3-4 minutes on the other side.
Remove the crepe from the heat, then repeat the process with the remaining batter. I got four crepes, but that may vary depending on how large you make yours.
Heap the crepes with your choice of filling, then serve.http://thecopycatcook.wordpress.com/cat ... s-or-less/
•2 medium zucchinis, roughly chopped
•3 cups cooked chickpeas (2 x 14oz / 400g cans)
•bunch of parsley
•1 Tbsp cumin
•1-3 tsp salt (recipe calls for 3 tsp but this sound a little much!)
•2 tsp paprika
•½ tsp cayenne
•juice of 1 lemon
•2 Tbsp flaxmeal + 6 Tbsp hot water
•3 tsp baking powder
•1 cup sprouted chickpea flourhttp://thevedge.org/2013/01/vegan-falaf ... -free-raw/
1.Preheat oven to 175°C / 350°F.
2.Add zucchini to the food processor and shred.
3.Add chickpeas, parsley, salt, cumin, paprika, cayenne and lemon juice and process into a chunky paste.
4.Move mixture to a bowl and add flax meal, baking powder and chickpea flour.
5.Spray a baking tray with olive oil. Spoon mixture onto tray into cookie sized bits.
6.Cook for 40 minutes, flipping once halfway through.
Adapted from: http://thevedge.org/2013/01/vegan-falaf ... -free-raw/
Raw flax bread (high in sugar but need a "bread" for school)
3/4 shredded carrot (maybe some zucchini too?)
1/2 - 1 banana
½ cup ground flaxseed
½ tsp salt
1/4 cup palm oil (or coconut)
3 medium dates
Stevia to taste
1/3 cup water (if needed to blend)
Combine all in food processor and dehydrate (taste like fruit roll up almost). I have done something very similar to this recipe before but with chia seeds.
Be careful to refrigerate (or better keep in freezer) flax and don't store for long times because of omega-3 content which goes rancid.
More later to come!