ב"ה
These are similar to previous cookies (and it's about an hour before Rosh Hashana right now, so I'll make this quick)....
These are no WROBS (Wheat, Rye, Oats, Barley, Spelt) and no sugar cookies. Take 1/2 cup each sorghum flour, almond flour, almond "milk" (unsweetened) and almond (or other nut) butter. Add stevia to taste (I use a heaping 1/4 teaspoon), 1/4 teaspoon cloves, 1/2 teaspoon cinnamon and 3/4 of a teaspoon ground ginger. Blend together. For pan cookies, take an 8X8 pan, line with aluminum foil and parchment paper, and spread the batter on bottom. Bake at 245 degrees for 3 hours. Let cool and cut into 16 (half, half, until you have 4X4 cookies across). Or make into cookies and place on a parchment paper cookie sheet and bake at 245 for about an hour, flip and bake another 1/2 hour. The Sorghum flour has a bit of sweetness that it adds to the mix.
Wednesday, September 28, 2011
Monday, September 5, 2011
Noodles Cauliflower
ב"ה
I was getting into a bit of a rut and my medical practitioner told me to avoid grains (yet again), so I decided to come up with a new recipe. I've been eating some mung bean pasta (I was also advised to eat more protein and this pasta has 20 grams of protein per serving) and I wanted to come up with a good sauce for it.
In the meantime, I've been rediscovering my lifelong love of cauliflower. Cruciforous vegetables keep popping up in articles I've been reading about healthy foods. So I decided to take a head of cauliflower and steam it, Then I took out the food processor, added the steamed cauliflower (except for the floret or two I snuck into my mouth), a bit of almond "milk" and 2 tablespoons tahini. I pureed the whole "business" and added filtered water (about 1/2 cup twice, so 1 cup total). I had sauteed some veggies (a few mushrooms, a quartered-sliced zucchini, and a handful of shredded carrots) and added 1/2 the veggies to the sauce and pureed again. I then took the rest of the veggies and stirred them into the sauce. I later put the sauce on a package of cooked mung bean noodles and mixed it all together. It came out really delicious.
I was getting into a bit of a rut and my medical practitioner told me to avoid grains (yet again), so I decided to come up with a new recipe. I've been eating some mung bean pasta (I was also advised to eat more protein and this pasta has 20 grams of protein per serving) and I wanted to come up with a good sauce for it.
In the meantime, I've been rediscovering my lifelong love of cauliflower. Cruciforous vegetables keep popping up in articles I've been reading about healthy foods. So I decided to take a head of cauliflower and steam it, Then I took out the food processor, added the steamed cauliflower (except for the floret or two I snuck into my mouth), a bit of almond "milk" and 2 tablespoons tahini. I pureed the whole "business" and added filtered water (about 1/2 cup twice, so 1 cup total). I had sauteed some veggies (a few mushrooms, a quartered-sliced zucchini, and a handful of shredded carrots) and added 1/2 the veggies to the sauce and pureed again. I then took the rest of the veggies and stirred them into the sauce. I later put the sauce on a package of cooked mung bean noodles and mixed it all together. It came out really delicious.
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