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crackers, sort of

Reading the free cookbook I got from Mark’s Daily Apple, the recipe for sunflower and sesame seed crackers caught my eye. I also found  the link  to the original version which includes two more steps, soaking the seeds and leaving to cool in the oven. I didn’t do either of those steps, but I intend to next time. Having read or heard somewhere that sesame seeds need to be crushed in order for humans to digest them, I ground them instead of leaving them whole. Adding chia seeds because I thought they would boost the protein and look kinda cool, was another deviation. Unfortunately,I also put too much salt in mine, I spaced out and put in an entire tablespoon of salt! in the batter. Don’t do it, you are supposed to sprinkle salt on top of the crackers before baking, not into the mix. I tasted the dough, and decided since I had already put in too much salt ...

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Eggplant pizza crust? is that going too far?

I love eggplant, stir fry tofu and eggplant is really tasty, especially when you replace the tofu with pork, I’ve baked it in bread, I’ve cooked eggplant lots of ways including stuffing them, but I have never used them to make a pizza crust. I’ve put grilled eggplant on a pizza, but never put a pizza on an eggplant. On two separate primal food websites, I found similar recipes for a pizza crust using eggplant as the main ingredient. I decided to go with the Melanzana Margherita Pizza recipe on The Food Lovers Primal Palate, which is where I got the coconut flour waffle recipe that I tweaked. Eggplant was no problem, I found beautiful ones while I was at Wal*Mart, they were $52 a kilo, but I bought two anyway. The only sticking point was parchment paper. The baking store doesn’t sell it.If they do, the girl behind the counter didn’t know about it, which is a distinct possibility. ...

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Gotta get my cooking mojo back

Having been the perpetrator of some truly awful meals lately, I have been feeling down. Yesterday, I baked a non-wheat bread that could most generously be described as similar to a spinach frittata but not as good. I even used half a cup of pine nuts in it! This morning, I redeemed myself! We had waffles. Wheat and dairy free waffles, and they were good! I found a recipe online, which would be better for pancakes, but I wanted thicker batter, so I tweaked it by adding more coconut flour and some cardamom. I also added some coconut oil because waffle recipes, in my experience, have oil and are a thicker batter. I also used a blender instead of a mixer, because I like being able to pour directly out of the blender. I make coconut flour with dried coconut  in the blender using the grind setting. I start by pulsing and finish by grinding it as fine as I ...

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Coconut Flour Waffles

I adapted this recipe from The Food Lover’s Primal Palate, I wanted a thicker batter. Ingredients: 1/2 cup plus 1 tbsp coconut flour 1 tbsp coconut oil 1tbsp boiling water 4 eggs 1 tbsp coconut milk 1 tbsp cinnamon 1/4 tsp cardamon 1/4 tsp nutmeg 1/4 tsp baking soda 5 drops of liquid stevia (or to taste) Combine 1 tbsp coconut flour,coconut oil and boiling water in a small bowl (I use a custard cup) set aside to cool. Preheat your waffle iron. If you normally grease your iron, do so.Combine all ingredients including cool coconut milk in a blender. Whir in on blend until it becomes a  smooth batter. Pour the batter into the waffle iron, don’t overfill. Cook until the waffle stops steaming. My waffle iron has a light that turns green when it’s ready, but it is only teasing me. I served them with butter, but they would be really good with berries and whipped cream for ...

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The bread fails to rise

More research needs to be done, the gluten free bread didn’t rise. It had a texture like biscotti. I’m sure the problem is that I used guar gum instead of zanthan gum. The taste was excellent though. This why I am more of a cook than a baker. Baking is a science requiring exact measuring and temperature control. Cooking is an art, it can be improvisational. Take the stir fry we ate yesterday.  I found a recipe titled “Stir fried peppers and squash” in the Vegetarian Times cook book. It was a measure of how distracted I’ve been that while I read the recipe through before beginning, I didn’t notice until I was prepping ingredients that the recipe yielded only one serving! Normally I find myself cutting recipes in half or making things that are good as left overs. The recipe really became a starting point because by the time I served, the only ingredients from the original were bell ...

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Things Improve

My  blog titles recently sound like chapter headings from a Victorian novel or a silent film. Mr Dog seems much improved, his glands are still swollen but he seems less confused and a bit more coordinated. I changed his food formula to cooked beef liver,  raw carrots, ground flax seed, ground sesame seed, ground sunflower seed and chia seed. I found chia seed at the Comer downstairs in Gran Plaza for $100 pesos a kilo in the bulk bins. I am hoping all the omega 3 and vitamin E will help his recovery. I wish I had a way to confirm my ideas. Also we’ve been grinding up a quarter of a Centrum Silver Vitamin (actually the Kirkland equivalent) and sprinkling it on his morning food  as a suplement, I got that idea from a breeder’s website. This is just a temporary measure, eventually I’ll go back to 1/3 meat, 1/3 veggies and the final 1/3 rice. We’re thinking of ...

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