Where is Grainlady?
two25acres
7 years ago
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Jasdip
7 years agoUser
7 years agoRelated Discussions
Grainlady - nut pulp
Comments (3)I strain the pulp through a "nut milk bag", spread the pulp on fruit leather sheets and dehydrate it, OR toast it in my Solar Oven. I run it through the blender or use my suribachi (serrated clay bowl with a pestle) to pulverize it after it's dried and has cooled to room temperature. It gets added to baked goods, oatmeal, smoothies.... You can also use the pulp raw. Blend it to a peanut butter like consistency. Add it to soups.... -Grainlady...See MoreGrainlady & Agave....recipes wanted
Comments (7)- Substitute agave nectar for sugar - 1 c. sugar = 1/2-3/4 c. agave nectar. I can sometimes use only 1/3 c. agave nectar to replace 1-cup sugar - it depends on other ingredients and your "sweet buds". Use it in equal amounts in recipes that use honey as the sweetener. You may need to add a little flour to make up for the added liquid when substituting agave nectar for sugar. - I've never seen a dry form of agave nectar, always liquid, and I wouldn't use the liquid agave nectar in place of powdered sugar for dusting or rolling cookies in. I don't have a Banana Nut Muffin recipe, but I have this recipe you might be able to bake into muffins. Most quick bread recipes adapt easily to muffins. I was working on a Peanut Butter Banana Muffin recipe a couple weeks ago, but I need to make some more changes or else I'd share it. BANANA-POPPY SEED BREAD 1 c. mashed bananas 1/4 c. agave nectar 1/2 c. kefir - (or milk) 3 T. coconut oil (or vegetable oil) 1 egg, lightly beaten 1 c. all-purpose flour (I use freshly-milled spelt) 1 c. whole wheat flour (I use freshly-milled white wheat) 2 t. baking powder 2 T. poppy seeds (I also use whole amaranth instead of PS) 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon (you can add nuts if you like) vegetable cooking spray Combine the bananas and agave nectar in a bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in kefir (or milk), oil, and egg; set the mixture aside. Combine flours and the next 6 ingredients in a large bowl and stir well. Make a well in the center of the dry mixture; add banana mixture to dry ingredients, stirring (by hand) until moistened. Spoon into an 8-1/2x4-1/2x3-inch loaf pan coated with cooking spray. Bake in a 350F oven for 1 hour or until a pick inserted in center comes out clean. Cool in pan 5-10 minutes. Remove from pan and finish cooling it on a rack. ----------------------------- PROTEIN PEANUT BUTTER BALLS 1/2 c. whey powder (vanilla flavor) 1/2 c. peanut butter 2 T. Agave Nectar 1 t. vanilla or almond flavoring Mix thoroughly, using a fork. If desired, add 1/2 - 3/4 c. crisp whole-grain rice cereal (or Rice Krispies) to the dough. Form into 3/4-1-inch balls. Toppings: - Melt 1 c. chocolate chips and drizzle over the top. - Dip the balls in a little Agave Nectar and then dip into chopped, blanched, roasted almonds or toasted unsweetened coconut. -------------- COCONUT ALMOND CANDY Melt: 2 T. butter in a frying pan Add: 1/2 c. long-shred UNsweetened coconut 1/2 c. chopped almonds Over medium heat, cook until the ingredients begin to brown. CAUTION: this will burn easily. Remove from heat. Add: 2-3 T. Agave Nectar 1 t. almond flavoring Stir well. Place in small paper candy cups/papers (like tiny cupcake papers). Cool in a refrigerator at least 1/2 hour to set. Yield: approximately 20 pieces ------------------------------ VANILLA ICE CREAM 4 oz. Liquid Pasturized Egg Substitute (DO NOT use raw eggs!) 1/4 c. Light Agave Nectar 1 c. Half and half (or milk) 2 c. Heavy cream 1-1/2 t. Vanilla 1. In a 4-cup measuring cup or equal-sized bowl, combine egg substitute, Agave Nectar, and vanilla in a bowl and stir to mix. 2. Add cream and half and half (or milk). 3. Chill thoroughly. 4. Process in a Deni Scoop Factory Compact Automatic Ice Cream & Frozen Dessert Maker or ice cream maker of choice. Yield: 1 quart AGAVE NECTAR CHOCOLATE SYRUP 1/2 c. HersheyÂs Cocoa Powder 1 c. Light Agave Nectar 1 c. Cold water 1/2 t. Vanilla 1/2 t. Guar gum (optional) 1/8 t. Sea Salt 1. In a large saucepan, combine cocoa, Agave Nectar and salt. Stir in water. Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes. 2. Add 1/2 t. guar gum for a thickener. 3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate. 4. Shake before using. (Note: I usually make 1/2 a recipe. You can add this chocolate syrup to milk.) -Grainlady...See MoreCanarybird and Grainlady - Cookies
Comments (3)Grainlady, Thank you so much! I did go ahead and make the Iced Pumpkin Cookie recipe that you posted. The second batch is just coming out of the oven. They are also wonderful. I iced them and added little fall leaf sprinkles on top. They are darling. I will make the black walnut oatmeal cookies another time. I've been baking cookies since about 9:00 a.m. and I'm done for the day. Need to go on to other things....See MoreGrainlady, where do you buy your kefir?
Comments (3)1. Real kefir grains must be shared, person to person. Kefir is easier to make than yogurt, and much better for you (book: "KEFIR Rediscovered!" by Klaus Kaufmann and web site: Dom's Kefir Insite - see link below). There is a powdered version, but other than the name, it's NOT real kefir grains. Real kefir grains will last virtually forever. I've used mine over and over for many years. They grow larger and you pull them apart to make more. Powdered version of kefir is more like yogurt cultures, which are NOT self-renewing. Check this site for a source near you: http://www.torontoadvisors.com/Kefir/kefir-list.php 2. I have used all kinds of "milk" products (liquid and reconstituted powdered "milk" products) for making kefir, as well as fresh goat milk, but regular liquid milk is probably the most common. The flavor and texture can differ depending on the "milk" product. 3. Coconut oil - Yes, it's expensive, but normally less expensive than butter when you figure it ounce for ounce. You can generally use less of it in recipes - about 25% less - and get the same results. I haven't used shortening or vegetable oil for about 15 years, or so. I always say you'll pay for good health, or you'll pay for bad health. I'd rather try the former than the later (so far so good). After a lot of study, I consider coconut oil a contributor to my good health. I normally get LouAna brand at Wal-Mart (in the same isle as cooking oils/shortening). It's solid, like shortening, at room temperature. LouAna is sold in a round, white plastic, quart-size container with a green lid (under $5 for 31.5 fl. oz.). It starts to get mushy when stored at warm room temperature and liquifies around 78°F. LouAna brand is tasteless. It's also non-hydrogenated. Always choose a non-hydrogenated coconut oil. Other brands I use have a mild coconut flavor and I like to use those in a variety baked goods. I also order it from Wilderness Family Naturals - http://www.wildernessfamilynaturals.com/ (mild coconut flavor), and I've ordered from Amazon.com (Nutiva brand - mild coconut flavor) when they had a good buy on it. Salt & Grain Society (http://www.celticseasalt.com/) is another resource for coconut oil (with and without coconut flavor). -Grainlady Here is a link that might be useful: Dom's Kefir In-Site...See MoreUser
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