RE: TABITHA'S BACK and Ezekiel Bread recipe

[Guest guest]

I don't quite understand the flour part of this recipe. We don't have

Ezekiel bread in NZ, no one has heard of it !! Do you buy the wheat, beans,

barley etc as a grain and grind them or sprout them first, can someone

advise :-) I make essene bread here no problem but I don't really like it, I

can only eat it for a week or so, then I go off it again for several weeks.

Regards

in NZ>

TABITHA'S BACK and Ezekiel Bread recipe

OK guys, I am finally back on receiving mail. It's been an eventful summer

with the birth of the baby. We named her Emilee Elena, she was 8 lbs. 11

oz.

and 20 inches long. She is now 3 months old, 25 inches, and almost 15 lbs.

And her blood type? B positive just like her daddy's (and just like I

suspected from all those B cravings I was having while pregnant). Everyone

is doing well and I have missed you all.

Below is an Ezekiel Bread recipe. You will note that Ezekiel flour and the

bread formula itself contain some O avoids. I have noticed the same on

packaged Ezekiel bread in the store. I would like to make my own at home

since it is HB for O's. So:

(A)How do I get the right wheat or what do I do to make the wheat not an

avoid for O's?

( What happens to the lentils? I thought they were an avoid too.

Francesca

the Baker and Cook, are you out there? Can anyone help?

TIA,

Tabitha

Here is a recipe from 's Magic with Food Storage by

sen. I have not tried it.

Ezekiel Bread

1 1/2 C Ezekiel flour

3/4 tsp. baking powder

1 tsp. salt

1 1/3 C milk

2 eggs

1/4 C oil, margarine or melted shortening

Beat together; pour into greased 9x9 pan and bake at 450 for 25-30

minutes or until done.

Ezekiel formula--Ezekiel 4:9

1 c red wheat

1 c barley

1 c beans

1 c lentils

1 c millet

1 c white wheat

Mix together and grind into fine flour just before using.

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