Tuesday, 25 November 2014

Hairclips - crochet

using YouTube tutorial by Crochet Geek

Add caption

for 10 waffles
6 eggs
2 cups (250 ml) almond flour
2 TBST coconut flour
2 TBSP softened coconut oil or butter
1/2 cup coconut milk or buttermilk
1 TBSP whey protein
1/2 tsp cream of tartat
1 tsp ( leveled ) bocarbonate of soda
pinch of Himalayan salt

Preheat your waffle iron.
Combine melted coconut oil and whey protein adding whisked eggs and buttermilk/coconut milk. Mix remaining dry ingredients. Add slowly to wet ingredients & whey protein mixture and blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
Repeat until the batter has been used up.

Eat these immediately for the best flavor and texture, but they will also reheat well in a toaster.

Enjoy!

more waffle recipes

na 10 gofrow tej wielkosci
6 jaj
2 szkl mielonych migdalow
2 lyzki kokosowej
2 lyzki oleju kokosowego ( rozmiekczonego)
1/2 szkl mleka kokosowego lub maslanki ( co kto woli)
1 lyzka proteiny serwatkowej ( w proszku, nie ta dla sportowcow z dodatkami smakowymi a taka suszona w niskiej temp- mozna tez dac w zastepstwie bialka kurze w proszku)
1 plaska lyzeczka sody
1/2 lyzeczki winianu potasu
szczypta soli

Mieszam w ten sposob ze do stopionego oleju/masla daje serwatke w proszku, pozniej jajka roztrzepane
Osobno pozostale sypkie skladniki dobrze wymieszane
Lacze sypkie z plynnymi
Konsystencja powinna byc taka dosc gesta ( gestej smietany powiedzmy) ale zaleznie od konsystencji beda albo bardziej solidne ( jak te powyzej ) albo miekkie, do zwiniecia w rulon - chyba ze sie bardziej przypiecze-wtedy chrupiace.

Gofrownica musi byc dobrze rozgrzana. Wtedy obywa sie bez natluszczania i gofry nie przylegaja. Ja mam takiego antyka zeliwnego i wychodza z niej ladne jesli jest odpowiednio goraca przez wylaniem ciasta

U nas te konkretne robia i za podstawe do slodkich i wytrawnych ( np zapieczone jak zapiekanki z grzybami i serem czy jako `pieczywo kanapkowe)
Czasem kiedy chce bardziej wytrawne, dosypuje siemie czy zmielony pekan.
Ogolnie czesto u nas goszcza i podstawa zwykle podobna, tylko dodatki ( tez w ciescie) czasem sie zmieniaja
( np czasem do ciasta daje pure z awokado czy maslo orzechowe zamiast tluszczu i takie rozne kombinacje )
Wiecej gofrowych przepisow

Sunday, 23 November 2014

Stocking up for Winter

Dehydrated apples- lovely heirloom variety- cored, sliced, sprinkled with Ceylon cinnamon, off to dehydrator for a few hours

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Suszone jablka z cynamonem ( usuniete gniazda nasienne, pokrojone w plasterki , posypane cynamonem Cejlonskim i do suszarki hop na pare godzin

apples and cinnamon

One of many uses


pumpkin& baked apple pie in the jar ( with pecan crust) recipe/przepis here with roasted apple pie jablkowo-dyniowy na pekanowym spodzie dodatkowo pieczone jablko ( w piekarniku uprzednio, w calosci ( po usunieciu gniazda nasiennego ) To tonkretne niezbyt slodkie wiec lekko oproszone cukrem kokosowym ( nierafinowany) i cynamonem cejlonskim Skorka zeszla sama po upieczeniu

Cooking oils review

http://www.marksdailyapple.com/healthy-oils/#axzz3Jvswsh8S

The Definitive Guide to Oils

Today’s post is actually about edible oils. Well, they’re all technically edible – they can all be swallowed and digested – but as for being palatable, let alone healthful? That remains to be seen. Not all oils are created equal, especially given the fact that most of the ones people use nowadays are actually created in an industrial laboratory. No oil “exists naturally,” mind you. Olive oil isn’t harvested by leaving open containers under leaking, dripping olives on the branch, nor is that liquid sloshing around inside a coconut pure oil. I’m not trying to disparage processing in and of itself. It takes a certain amount of processing to get any sort of oil, but a good general rule is to avoid consuming the oils that require processing on a large scale. If it involves an industrial plant, multiple stainless steel vats, a deodorizer, a de-gummer, and the harsh petroleum-derived solvent known as hexane, I wouldn’t eat it. But that’s just me (and Grok, who probably wasn’t processing wild rapeseed to get the precious canola oil).
But this is the Definitive Guide to Oils. Everything goes. No stone left unturned. No oil left un-tasted and bereft of analysis for fatty acid profile, oxidative pote

Read more: http://www.marksdailyapple.com/healthy-oils/#ixzz3Jvtl64YW