Name: Zucchini-Spice Squares
Ingredients: 1 Egg; 4 tb Unsalted (sweet) butter; 1/4 c Honey; 1 1/2 ts Vanilla; 1 c Grated zucchini; 1 c Whole wheat pastry flour, minus 2 tablespoons; 2 tb Wheat germ; 2 tb Soy flour or flour made from dried garbanzo sprouts*; 1 ts Baking powder; 1 1/2 ts Cinnamon; 1/4 ts Ginger; 1/4 ts Nutmeg; 1/2 c Chopped nuts

While you struggled with addiction, was it ever accompanied by the fear of the Lord? Did you ever have a keen sense of the presence and holiness of God when you struggled with addictions? Did you ever have a sense that you were spiritually growing in repentance, faith, and obedience while in your addiction? When we have a disease, we can still be growing in the knowledge of Christ, but addictions are incompatible with spiritual growth.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Cookies, Vegetables, Kooknet	25	Squares

INGREDIENTS

1		Egg
4	tb	Unsalted (sweet) butter
1/4	c	Honey
1 1/2	ts	Vanilla
1	c	Grated zucchini
1	c	Whole wheat pastry flour, minus 2 tablespoons
2	tb	Wheat germ
2	tb	Soy flour or flour made from dried garbanzo sprouts*
1	ts	Baking powder
1 1/2	ts	Cinnamon
1/4	ts	Ginger
1/4	ts	Nutmeg
1/2	c	Chopped nuts

INSTRUCTIONS

....Sprouting the garbanzo beans causes an explosion of nutrients and the
development of vitamin B12, which is very rare in vegetables. The
flour...makes these low-calorie confections in a high-energy food. The
combination of grains and beans greatly enhances the biological value of
the protein.
Preheat oven to 350F.
In food processor, blender, or mixing bowl, blend egg, butter, honey, and
vanilla until smooth and creamy. Add the zucchini and mix to combine. In a
bowl, combine flour, wheat germ, soy or garbanzo bean flour, baking powder,
cinnamon, ginger, and nutmeg.  Mix to blend ingredients. Stir in the nuts.
Spread the batter in a 9-inch-square baking dish, lined with parchment
paper or greased with a few drops of liquid lecithin and oil.
Bake for 30 minutes.  Cut into 1 1/2-inch squares.
Approximately 65 calories each.
*SPROUTED GARBANZO BEAN FLOUR:  Soak 1/2 cup garbanzo beans in about 2 cups
of water overnight.  Next morning, pour off the water. (Save it and use it
in soup--it contains valuable vitamins and minerals.) Rinse the beans and
spread them out in a colander. Dampen a dish towel or two layers of paper
towels, and place over the beans. Slip the whole thing into a plastic bag
to retain moisture, but leave it open at one end to ensure a source of
oxygen.
Remove the covering and rinse the beans several times a day. In two or
three days, you will have sprouted garbanzos.
To make the flour, spread the sprouted garbanzos out on a baking sheet and
then dry them in a gas oven by the heat of the pilot light or in an
electric oven heated to 250F, then turned off. Don't put the beans in the
oven until you turn it off.  Leave them for about 6 hours. If they are not
thoroughly dried, remove them from the oven and raise the temperature again
to 250F, turn off the oven, and repeat.
When the sprouted beans are thoroughly dried, grind them in a seed mill,
blender or food processor.
from Smart Cookies by Jane Kinderlehrer "In Praise of Vegetables" Submitted
By TIFFANY HALL-GRAHAM  On 1994-08-03,2229

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