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Sprouted Kamut Flatbread

✎ Author: SallyK / Date: 2016-06-03 @ 05:29 pm /
Tags: Rice and Grains / Kamut and Khorasan Wheat / /

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About

I have been cooking vegetarian meals for over 40 years, and enjoy sharing my recipes. It's fun to explore the many new meat substitutes and unusual grains that have become available to modern cooks. In addition, I like to pull out the traditional, hearty vegetarian recipes I started out with. Most of my cooking is lacto-ovo vegetarian style, in that it includes dairy products and eggs. However, there are many vegan recipes on this site. Thank you for stopping by! --Sally K

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Whole Jackfruit

My children brought over a huge jackfruit recently! I processed the seeds by cooking them at 400 degrees F for 20 minutes, then peeling them. They are delicious and taste like chestnuts. The fibers are quite edible, and I have use them in making Barbecued Jack Fruit Sandwiches". Look for more recipes soon!

The bulbs of the jackfruit are sweet and delicious. We all consumed big plates of them, but the remainder went in a nice baked dessert and in dehydrating the fruit for snacking later. (Recipe coming!)

All in all, we used all the edible parts of the jackfruit, and they were nutritious as well as delicious.

Rotary Egg Beaters

An old-fashioned rotary egg beater can be a handy devise in any kitchen. It saves electricity and is better for the environment. I use mine for simple cake and pancake batters, and certainly for whipping up a batch of eggs in the morning. Try using a rotary beater in making my recent recipe for Baked Egg Foo Yong. It will save you time, and the results will be perfect!

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