This is one of those recipes that’s more focused on flavor profiles, textural synergy, and all-out creativity than specific techniques or must-know science. Part of that is because we already have posts dedicated to bao and tempura, each with their own blurbs of geeky knowledge. “Well I didn’t read those!” you say? You don’t want…
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Good day friends! This may just be the best desert we’ve ever made. Its flavors are unique, without being “too far out there,” its texture has a perfect balance between chewy & caky, it’s really easy to make (always a plus), and it includes my favorite desert additive: salt. When we think sweets we tend…
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After our Cornless Bread recipe, I started to realize that maybe the world of baking isn’t impossible to dance around in, even with a strict sugar-free, vegan, and lectin-limited diet. It took a while, but through the month of November we discovered that the mixture of cassava & sorghum flour – in different ratios –…
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What constitutes a better breakfast than some pre-chewed mush, am I right?!? In all actuality, that pre-chewed mush works to our benefit – when a smoothie such as this is ingested, less energy is required for digestion, meaning the body can use that energy on productive things, such as writing, doing that thing you’ve been putting off…
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