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    You are in: Home / Low-cholesterol / Snack Sprouts Recipe
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    Snack Sprouts

    Snack Sprouts. Photo by Sandi (From CA)

    1/2 Photos of Snack Sprouts

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    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 10 mins

    10 mins

    72 hrs

    Sharon123's Note:

    Recipe adapted from Isabell Shipard, author of How I Can Use Herbs in my Daily Life.

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    Units: US | Metric


    1. 1
      Soak 1/2 cup lentils 8 to 12 hours, drain.
    2. 2
      Sprout 3-5 days.
    3. 3
      Rinse 2 times daily, grow until the length of shoots equals the seed length.
    4. 4
      Place sprouts in a bowl and mix in 2 tbs onion powder, 1 teaspoons garlic powder, 2 tbs tamari soy sauce and a pinch of cayenne pepper (if desired).
    5. 5
      Spread out thinly on a baking tray, and bake at 250°F until brittle and crispy, which takes about 1 hour.
    6. 6
      Alternatively, the snack sprouts can be dried in a food dehydrator.
    7. 7
      When the sprouts have dried out, store in a container with a lid, which will keep them dry and crisp. Enjoy!

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    Ratings & Reviews:

    • on March 28, 2010


      thank you so much for this idea Sharon! My sprouter was packed to capacity with beautiful green sprouts, now I wish I would have taken a picture. I have never sprouted lentils before, love them! I am in disbeleif of how far 1/2 a cup of lentils can go. I over-cooked these unfortunately so my recommendation would be to really watch they don't turn too brown, even at a low temp they do burn. I'll be reloading my sprouter tomorrow with another batch, I won't use the onion powder next time, I found it just too overwhelming - but the rest of the ingredients are perfect. Thank you again Sharon! Made for Veg*n Swap Mar10.

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    • on December 06, 2008


      SO good! I tried to make mine last as long as possible because I wanted to see how long they would last after baked. I made it about 2 weeks....On to another batch soon! THanks! ETA: You don't have to have a fancy set-up to sprout lentils. Just a wide-mouth jar with nylons or cheesecloth for the top "cover". Secure with rubberband and rinse your sprouts as needed!

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    • on July 23, 2008


      Such a Fun & Yum snack :) I used my own mix of sprouts...a tray of this and that in my pal my de-high :) for the lentils I used Sharon's suggested spice mix with the exception of replacing the soy with Braggs and using less than 1/2 the amount of liquid 'cause it is potent stuff :) - (side note; I was inspired by Sandi to give garbanzos a try too, but did a wasabi, brown sugar mustard sauce with those - so thanks for the idea :) ) I did some wheat berry sprouts as well 'cause why-not... sprouting and dehydrating have become my cooking methods of preference over this past summer and I have been experimenting and playing around a lot... so I have the stuff ready to rock&roll with my whims :) :) :)...Loved the lentil snack sprouts... delightful crunchy little crisps ... I will not be drying them in the oven as long as I have my new favorite toy (the dehydrator) or maybe until winter- when I need to turn the oven on to warm up some {{lol}} ; - but I am sure that would be a yum as well because all of Sharon's recipes & ideas are...:) - as far as the de-high dry time...hard to say 'cause like I said different tries all different things, treatments and times plus we have ALOT of problems with power going off with summer storms this time of is a play it by ear thing and so far I have been pleased with the results - I would say average 6-8 can put it on and go off to work with out worries (or bed :) )- THANKS Sharon for yet another winning recipe...i think i may be your #1 fan :)

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    Read All Reviews (7)


    Nutritional Facts for Snack Sprouts

    Serving Size: 1 (152 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 258.3
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 2699.8 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 13.9 g
    Sugars 4.5 g
    Protein 19.5 g

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