Thursday, November 18, 2010
This is a great (and easy) pancake recipe. they also make good leftovers.
1 cup buckwheat four
1/4 tsp baking soda
2/3 tsp baking powder
1 T maple syrup
~1 cup rice milk (give or take a 1/4c)
butter or ghee
1. Whisk dry ingredients together.
2. Whisk wet ingredients together (except egg and butter)
3.. Separate egg white and yolk. Add egg yolk to other liquids and whisk. Beat egg white (with an electric mixer) until firm set and forms solid peaks. Do not over beat.
4. Add liquids to dry ingredients and mix together. It should be liquid enough to flow relatively slowly from a spoon. Add more milk if needed.
5. Fold in egg whites. Don't mix too much, or you will negate the egg white power!
6. Drop by 1/4-1/3 cupfuls in a hot, oiled/buttered skillet. Flip when entire pancake is bubbly. Remove and top with butter.
7. Enjoy! (these are great with more syrup, with jam/jelly, or warmed up in the toaster as leftovers. They make a great bread for a PB&J sandwhich too!)
You can make a less healthy version with rice flour too. Use 2/3 cup rice flour, and 1/3 cup starch (tapioca, arrowroot, corn, potato), plus 1/2 tsp guar gum or xantham gum. Reduce liquid to get the right consistency (about 3/4 c milk instead of 1 cup)
Posted by Alex at 2:46 PM
Monday, November 1, 2010
1 cup chickpea flour
1 1/4 cup water
1 tsp salt
2 T oil
1) Stir flour and water together. Add salt. Let sit for several hours, covered with a towel. Skim off foam on top.
2) Pan fry onions, spices, flavorings with a little oil in a small 10inch cast iron skillet.
3) Add 1-2T more oil and swirl in pan. Pour half of flour/water mix in (mix well before pouring). It should make a medium to thin layer in the pan.
4) Bake at 450F for 20-25 minutes or until crisp on the edges. Flip if necessary and cook on the other side until entirely cooked through. Cooking longer will make a crispy cracker like bread.
5) Remove and cool. Repeat with remaining batter.
1 lean roast (fresh meats graded for raw consumption best)
1) Place meat on a rack or spear it on a spit. Lightly salt.
2) Cook on a slow, low heat in the oven (~250-300F) until cooked through. Make sure you look up cooking times. I recommend cooking it until rare because it cooks further when you let it cool.
3) Slice thin and refrigerate 1 day before eating. (It should appear bloody after refrigeration, but this is not raw blood. It is a byproduct of the roasting and makes for a sweet flavor. Blood is NOT sweet tasting. It is salty.)
4) Serve with chickpea bread. Eat within 3 days of roasting.
Posted by Alex at 12:07 PM