2 tsp tapioca flour
1/2 cup of soft tofu
1/2 cup of black bean
brocolli to taste
hot sauce to taste
1 tsp olive oil
scramble egg, brocolli, and tofu in pan.
heat some water and add to tapioca flour.
add tapioca to pan along with all other ingredients
set on low heat for 10 min or until set.
it will set further as it cools.
slice into patties
1 box Cake Mix
1/3 cup Oil/Butter
3/4 cup Coconut Milk : the unsweetened milk alternative one
1 can pineapple chunks
preheat oven to 400 degrees fahrenheit.
beat eggs by hand
drain pineapple juice into fluid measuring cup (about 1/4 cup)
add coconut milk to measuring cup until you have 1 cup of fluid
add fluid to batter
add pineapple chunks
i over heated the oven a bit because I was making mini-cupcakes and was in a hurry. I knew i’ dbe opening it a lot as each set were poured or ready.
don’t over work the batter. beat by hand just enough to get each addition mixed. the order i choose starts very thick and hard to mix, but avoid lumps.
kitties and hackers love cupcakes!
2 tablespoons butter
1 1/2 cup vegatable broth
5 sticks of celery
3 shitake mushrooms
1 1/2 tsp garlic salt
rosemerry, basil, thyme
1 tablespoon honey
add broth, yeast, and honey to breadmaker pan
slice and brown onion
slice celery and mushroom
mix spices, herbs, and garlic salt
add onion, flour, herb mix, mushrooms, and celery to breadmaker pan
start machine on “basic” mode
wait and hope…
perhaps less onions next time…
3 1/2 tbl loose mate
1 tbl sugar
1/4 tsp molasses
1/4 cirtric acid
3 drops of orange bitters
0. add sugar, guarana, molasses, citric acid, bitters to a 1L bottle
1. boil water. cool or dilute to 75 degrees celsius
2. mix mate with water and filter. i use a coffee press generiously donated by @seanbonner
3. filter with coffee filter into bottle
6. server and enjoy
I made four batches. two different types of sugar and two different types of mate
garbanzo beanie, channa-lishous, chickpea-tastic… ok, not really.
I had an odd dream about kneeding bread one handed while holding down a conversation. i suspect my arm had fallen asleep IRL, but I woke up thinking about how much energy i spend running to specialty shops for glutenfree breads. i know now they are especially worth it and appreciate the good work they do all that much more. still i will try to make more at home. it is fun.
first tweet of the day was in hopes to find a breadmchine i could play with. within the hour i had one.
i started with a recipe at glutenfreegoddess. it seemed they had the most page ranks and relavent experience with bread machines. i deviated a lot.
i used (very approximatedly):
1 packet of yeast
2 1/2 cups Red Mills gluten free all-purpose baking flour (garbanzo)
1/2 cup tapioca flour
1/2 tbl xanthan gum
2 eggs (or 1 tbl egg replacer and 4 tbl water)
1 1/4 cup 115degree water
2 tbl extra virgin olive oil
1/2 tbl apple cider vinegar
1 tbl sugar
next time i might not use olive oil. and add more salt and instead of the Red Mill use 1 1/2 cups rice flour and a total of 1 1/2 cup tapioca flour. She calls for potato starch. i guess the tapioca is good enough. more sugar could be nice depending on the final purpose…
1 box of Gluten Free gramhm cracks
1/2 lb of bacon
1 bar unsweetenedm
1 cup heavy whipping cream