 |
Happy Valentine’s Day!
I’m celebrating with a wheat-free barleycake with blueberries. Hope your day is a good one! Recipe based on (possibly identical to) the one in Diet for a Small Planet. The use of evaporated milk or almond milk is what gives it enough protein to be a main course item instead of just carbs. Recipe also works with gluten-free flours. Low-gluten flours include oat, barley, rye. Sometimes I combine all 3, but my favorite is oats and barley together. * Sift together 2 cups flour, half-tsp salt, 2 tsp baking powder, (optional) 2 tsp sugar. * Combine 2 – 3 Tbsp olive oil or melted butter with 1 cup evaporated milk or almond milk. (this can be vegan, see) optional: add honey. * Mix until just moistened, pour/drop onto an oiled baking sheet, and pat into a round with oiled hands. * Bake at 450F for 10 minutes, check to make sure the interior is baked by seeing if a cake tester or knife comes out clean. NB: If you keep your flour in the freezer like I do, you may want to either bake longer or put out the 2 cups the night before to come to room temperature. |
| You received this message because Strata Chalup shared it with . Unsubscribe from these emails. |  |
Relentless Inquiry 
Leave a Reply