1/3 c. millet flour
1/3 c. flour
1/3 c. coconut flour
2 Tbls. rye flour
1+1/2 tsp. baking powder
1/2 tsp. salt
in a blender, mix til smooth
1 egg
1 tsp. Vanilla
6 Deglet Noor dates.
1 c. coconut milk.
Bake at 350 for 15 minutes.
Not very sweet, but that’s just fine for me. One may want to add a tablespoon or more of sugar to it. Also, this is the perfect measurements for my large cookie sheet, 12x16 inch.
Some things I’d like to try with this. Change the egg to 2 whipped egg whites.
Add some oat flakes (this might change the pudding like texture to make it more cake like).
And that’s not all I’ve cooked. Wanted to torture myself and made some more gnocchi.
One thing I found I rather liked that I never thought I would have, was the moisture that froze onto the mushrooms when I froze them. That moisture added enough liquid to change the color of the gnocchi into the portabella colors…it really looked wonderful.
After chilling in the fridge, they do taste a bit better. So maybe after they…ferment? age? in the fridge over night they’ll get better. (the last batch got extremely better after sitting in the fridge over night…I scarfed those down pretty darn fast. They were even good smeared with a little natural peanut butter. So I hope these chocolate ones do the same thing, ).
The one thing I’m pretty sure of, two tablespoons of cocoa powder was too much. should have been only one. If they don’t get any better, I’ll try another batch tomorrow…maybe…depends on how I feel.
I am not fond of them in worn out crates.
I am not too keen, even paying hourly rates.
I would not, could not enjoy them over New York City grates.
I just do not like chocolate and dates.
With that silliness out of the way, .
They do tast a lot better after setting in the fridged, and maybe someone out there would like them. They are chocolaty…sort of like a chocolate cake. It’s just not my kind of flavor.
Maybe if I added some peanut butter and coffee to it. , and less cocoa powder…definitely less cocoa powder. I’ll need to try that.
While warm…these rival, or are an improvement on my buckwheat pancakes.
Will have to tinker around with the recipe, as I think the black walnuts add a tad acidic after-taste, but so far, I could definitely eat these like tiny pancakes. …drat, I ran out of berry sauce this morning. Hmm! Welp, let’s add a wee bit of butter and fake maple syrup and see.
Update:
Huh! Neither honey nor fake maple syrup works with the dates…But it’s not bad, as well…
Huh! I think I finally have my second good recipe…plus, I think I’ve found a pancake recipe, too. I’ll definitely have to play with this one.
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(Linda -2024 Choose Projects that You Want to Do :us:)
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Have you tried sunflower flour? Gluten free and tastes a bit nutty, but mostly neutral. I buy mixes for muffins, pancakes, brownies, bread and cookies, but you can just buy the flour as well.
Used my new Instant Pot to make 3.5 quarts of beef bone broth yesterday.
Now that we’re getting hit with the blast of arctic cold, (tomorrow the high will be 7) I’ve got the crockpot all full and bubbling away, making Bison Chili.
Made another large batch of aloo paratha…And I wager this is the best I can do for rolling them out. . I think because I hurt so much while standing, the learning process is diminished greatly. Pretty much by the time I work the kinks out, I put more effort in trying to find comfortable ways to stand than putting things into memory. At least that’s what I think…Meh, maybe I’m just decrepit,
Hmm! Do I dare touch the rosemary chicken in the freezer (that’s supposed to go to the whole family when the kids come over), or do I pop these into the freezer and wait for the kids to come over? Naaaaah! I should eat them,
I tossed in some of my rhubarb I had saved up…and…thank the ancient forgotten gods it’s highly acidic…Oof! the rhubarb smelled like bell peppers…Note to self: Get something better than baggies to freeze vegetables…
I used my potato masher to make quick work of the blueberries…because, either these blueberries don’t break down like the other berries…or I really don’t have the patience to cook them down, .
I used my Flat bread recipe and substituted 1/2 c. flour for quinoa flour, and 1/4 c. flour for buckwheat flour.
The qinoa is fairly strong, but not as much as the amaranth, and i like it, too.
It’s not that good with honey, but it’s great with the berry sauce I made, (the post before this one). Also, it’s pretty good with nothing or a little butter. Definitely something I’ll want to remember.
I followed a way to make a smooth cheese sauce from the video for “Homemade Sidium Citrate”.
I had used a cheap (Great Value brand) extra sharp cheddar, so there’s a few lumps that didn’t melt, but it’s definitely smooth.
Woops! Realized I really didn’t try it yet. …Ok, it is rather gritty, but that might be because of how I encorporated the cheese into the mixture, or it being a cheap cheese. Either way, it’s very doable to make better flavored cheese sauces…that doesn’t need a buttery rich white sauce.
Huh! Well…that was interesting. Not bad…Not great…It was different, that’s for sure.
plain greek yogurt, mixed with enough sugar to give it a slight sweet flavor. Some squeezed lemon juice, and one or two tablespoons of heavy cream…Whisked as well as my wrist would allow.
Got this Chicken Stuffing Casserole put together this morning, for dinner tonight. I had the chicken breasts already cooked up, so it came together pretty easy. Though I did replace the ‘cream of whatever’ soup with a homemade basic chicken gravy, of butter, flour, chicken broth, and a dash of bullion. I also replaced the sour cream with a vegan version that I love.
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