What are you eating right now?

I made biscuits again without wheat flour. I used mostly almond flour and a touch of coconut and millet flours and some xanthan gum (1/4 tsp per cup of flour), baking powder, butter, salt, cream otherwise normal biscuit mixing by hand and board. 450°F 10 minutes.

Super tender light and extremely tasty

Not the rise I expected. One egg and some acid (to activate the baking powder and liberate the CO2) next time. We were out of buttermilk

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Flat Artisan brushed in Olive oil and the sandwich loaf. These are both Hard Red Winter Wheat, milled fine on setting #2. Recipe is Starter, water, 100% whole grain flour and salt. …. Then raw Sun Flower seeds and Whole Wheat Berries were kneaded in as a last step to give the bread a multi-grain texture.

With the soft Kerrygold butter, I couldn't quit nibbling off the end of the artisan loaf.


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About to have a keto brunch/linner. R.B. Rice Medium Sausage and buttery scrambled eggs. A few green beans on the side. No bread, toast or English Muffin today.
 
Here's a pre and post look at a compote I made for my wife's oatmeal for the week. This tops her oatmeal with the best natural vanilla yogurt I can find, and sprinkled with bran buds cereal.

Contains two RG apples/two Fuji's/prunes/one banana/ginger cider soaked orange/4 cups frozen blueberries/butter and evoo/big pinch kosher salt/lots of cinnamon/a little starter water to get it going. The house smells like blueberry apple pie for hours afterwards 😋
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