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2goldensnitches replied to your post: “Experimenting further with my garden bread recipe; adding chopped...”:
Kale can be baked?
Yes, it can...although it apparently didn’t make much of a difference overall.
Experimenting further with my garden bread recipe; adding chopped lacinato kale this time. (Thus, adding to the whole “pretending it’s health food” thing.)
Attempting vegan garden muffins (algae-based egg replacer and homemade crème anacardier instead of the usual local duck eggs and homemade locally-sourced crème fraîche). If this works, I have once again successfully varied my recipe (after finally perfecting the gluten-free version). Wish me luck.
Made garden muffins last night...and hubby, our “nephew” (he’s a bit more of a distant relation and via being someone’s stepkid, but we've ended up kind of being the weird aunt and uncle anyway), and nephew’s friend ended up snarfing all but two of them.
At least that means none of them are going stale.
Made another minor alteration to my garden bread recipe; added grated Okinawan sweet potato (that’s the kind that’s purple through and through, for the record) to a batch. I’ve yet to test how that actually turns out.
2goldensnitches replied to your post: I think einkorn flour going on sale wa...
What’s that type of flour like? Is t a good substitute for wheat?
Einkorn isn’t the gluten-free version; it actually is a type of wheat (specifically, wild-type). It does, however, have (IIRC) a lower percentage of gliadin (the irritant component), is supposed to be easier to digest than standard bread wheat, and seems to taste somehow less bland. (Also, I’ve heard that it’s less likely than standard bread wheat to contain pesticide residue on account of not being Roundup-ready.)
All-in-all, I prefer it to standard bread wheat. If it were less ruinously expensive when it’s not on sale, I’d probably switch altogether.
What I use for my mom’s gluten-free version (she’s got cœliac sprue...and my dad is allergic to corn) is this rice/potato/sorghum/xanthan gum blend. Which is also ridiculously expensive, but I can occasionally talk my mom into springing for it.
(And garden bread is a recipe of my own invention; I put up a Creative Commons version of it on my blog a while ago. It’s sort of a cross between zucchini bread and carrot cake, and it totally counts as a serving of vegetables or something.)
I think einkorn flour going on sale was the best thing to ever happen to my garden bread recipe.
Well...that, orange extract, and cutting down on the liquid. I have, after all, also gotten the gluten-free version to a point where my mom actually likes it.
