I turned beans into jelly donuts! I did more than that though. I turned sprouted beans into high-protein, low-glycemic, delicious bread, bagels, pizza crusts, pita bread, flatbread, cinnamon rolls rolls, and, yes, jelly donuts! As someone who has dealt with obesity, insulin resistance, pre-diabetes, and thyroid issues, I’ve spent years passionately perfecting my Ezekiel style bread recipes with sprouted beans and whole grains at home with my bread machine and finally created a book of recipes I feel are worthy of sharing.
About the Author
Lisa Pietsch suffered from thyroid and pre-diabetic conditions that made regular bread poison to her. She started experimenting with Ezekiel style breadmaking at home when she found the cost of loaves in stores was prohibitive for her family. After years of experimenting, she’s found a tasty, economical, and healthy alternative.
There is a need to understand how to sprout with sprouting bags not jars, to dehydrate sprouted grains and legumes to ready them for the mill, and how to mill the correct amount and granularity to produce an Ezekiel 4:9 type bread, English muffin, and pizza dough with or without gluten. Lisa’s booklet is a good first attempt at this but so much more information is needed. It also needs to be written more in a results style of writing rather than an op-ed recipe style of writing. But at the moment, Lisa is the only one published on the subject so she gets 5-stars for giving me enough information to be dangerous, and hopefully youtube can fill in the rest of the blanks…
- Title: Beans to Bread: Ezekiel Style Bread Cookbook
- Autor: Lisa Pietsch
- Publisher (Publication Date): CreateSpace Independent Publishing Platform (December 12, 2015)
- Language: English
- ISBN-10: | 1522726454
- ISBN-13: | 978-1522726456
- Download File Format: EPUB, PDF