I am making one. The cacao beans are roasting and prunes are soaking. It’s experimental, free of bad things – if that’s possible. It’s a cake for a food Renaissance! How’s that for some ridiculous posturing!
And if it’s a fail, I’m sure the pigeons will set upon it. Wish me luck…
I have signed up for a serious Raja Yoga meditation class starting this weekend.
Submitted a short story to a competition which has no doubt disappeared in the ether never to be seen again. The character develops. She leads and brings me new tales. I am discovering a lot about her. I think she is a muse, but I haven’t asked her. Maybe she’s just the manifestation of my imagination.
Whatever is going on, I am giving time to writing and editing more regularly.
This is a gluten, dairy and sugar free recipe – but there are eggs, so not vegan. It makes a gritty, bitter and sour biscuit.
You will need:
A large bowl, a small one, baking tray and grease-proof sheet. A big wooden spoon!
1 cup of almond flour
1 cup general other GF flours
1/2 cup darkest chocolate powder and ground raw cacao beans
1/2 tsp xantham gum
1 tsp GF baking powder
2 large eggs
1 tsp vanilla essence
Some flaked almonds
2 tblsp of rice bran oil or coconut oil
Put all the dry ingredients in the large bowl and stir through thoroughly.
Put all the wet ingredients in the small bowl and mix.
Add the wet to the dry and mix using the spoon and then your hands – don’t over do it.
Place on a baking tray on a sheet and as per other biscotti recipes on this blog – bake – two times, slice and store.
This recipe serves 4 and is vegan.
You will need:
4 red bell peppers – medium to large
A generous cup of brown rice
A good cup of red lentils
Half an onion – finely chopped
2 carrots – finely chopped
1 tsp of vegetable stock
Thyme, oregano and basil – dried or fresh
Put all your ingredients for the stuffing in a large pan of water and bring to the boil, then simmer for around 30 minutes, stirring occasionally.
Drain off any excess water.
Take the top off the four peppers and stuff them with the rice mixture to the rim then place the stalk lids back on.
Leave any excess stuffing in the pan and add some water, tomato puree, olive oil and paprika, then stir. Place the 4 peppers in the sauce. Put on the lid and simmer for an hour. Serve hot with a red or white cabbage slaw and bread.
Please remember to be careful when reheating rice if you have leftovers. You can also add garlic to the recipe.