Now that I have no work schedule or complex home health issues to cramp my style, such as it is, I am having more fun cooking at home. Oh, gentle reader, I am not as in never was and never will be a foody, But, I'm having a blast doing things like making biscuits, you know those things made with white flour which are so much better made from ingredients than frozen.
Nancy and I were running errands yesterday and went to a place for lunch which was a bakery or cookery collective. It said everything was local, I think they meant Bay Area, as local, But it was all organic and I wasn't sure. Today white flour is the Devil and the muffins were made with almond butter, yams or other fruit puree, honey spices and baking powder. We both had a sweet potato pecan and apple muffin with ginger. I recall the bricks which passed themselves off as organic whole wheat bread in the 1970s because people hadn't learned yet to combine some white flour to lighten the dough. Anyhow, these muffins were not ledden. They were really good. I am a huge fan of anything pumpkin or yam. I always have pumpkin around because I use it as a suplement in my dog's meals. So, how would I construct these muffins? The yam or pumpkin is the binder but how much almond butter would I use? Could I make them with almond meal? Maybe I'll give it a shot and make 6 muffins so if it doesn't turn out well, I won't have to eat or throw out as many yucky attempts. Thoughts anybody ' Sent from my iPhone _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
