As with all things-sometimes you just have to tweak things a little to get great results!
I baked a batch of biscuits from the Wheat Belly Cookbook. The two previous recipes were not quite to my taste. The recipes called for ground flaxseed-too much for my taste! What could I do to change this?
This time I decided to not use flaxseed and just up the amount of the other two flours (chickpea and almond). It worked beautifully! I ended up with a great biscuit to accompany my curried beef stew!
Life can be like that-you just have to ask the question and be open to a little or a whole lot of tweaking until you get the desired results. The universe has your back but unless you ask a question it can't easily offer you up your solution!
What questions could you ask? How about
"What is it going to take to change this?"
"How do I do this?"
"What energy, space and consciousness can I be to facilitate the change I want to see?"
"What next step do I need to take?"
As soon as you ask the universe puts the wheels in motion and an inspired thought will come to you (like how about I leave the flaxseed out and up the other flours) or someone will call you with a proposal or an e-mail will show up in in-box. Doors begin to open as long as you stay in the question!
Questions open up possibilities and judgments and conclusions shut them down. For instance, since I am not by nature a huge baker, I might have decided that the cookbook was correct and I couldn't do it any other way. I am glad I asked the question!
Wheat Free Biscuits-My Way
1 cup almond meal flour
1 cup chickpea flour
4 teaspoons baking powder
5 tablespoons cold butter
4 egg whites
Preheat oven 350 F line a baking sheet with parchment paper.
Mix flours and baking powder, cut in cold butter.
Mix on high the egg whites until soft folds develop.
Gently fold the egg whites into the flour and butter mix until well mixed.
Drop spoonfuls onto the baking sheet. I got six biscuits but they could be smaller.
Bake for 15 minutes or until golden brown.
I baked a batch of biscuits from the Wheat Belly Cookbook. The two previous recipes were not quite to my taste. The recipes called for ground flaxseed-too much for my taste! What could I do to change this?
This time I decided to not use flaxseed and just up the amount of the other two flours (chickpea and almond). It worked beautifully! I ended up with a great biscuit to accompany my curried beef stew!
Life can be like that-you just have to ask the question and be open to a little or a whole lot of tweaking until you get the desired results. The universe has your back but unless you ask a question it can't easily offer you up your solution!
What questions could you ask? How about
"What is it going to take to change this?"
"How do I do this?"
"What energy, space and consciousness can I be to facilitate the change I want to see?"
"What next step do I need to take?"
As soon as you ask the universe puts the wheels in motion and an inspired thought will come to you (like how about I leave the flaxseed out and up the other flours) or someone will call you with a proposal or an e-mail will show up in in-box. Doors begin to open as long as you stay in the question!
Questions open up possibilities and judgments and conclusions shut them down. For instance, since I am not by nature a huge baker, I might have decided that the cookbook was correct and I couldn't do it any other way. I am glad I asked the question!
Wheat Free Biscuits-My Way
1 cup almond meal flour
1 cup chickpea flour
4 teaspoons baking powder
5 tablespoons cold butter
4 egg whites
Preheat oven 350 F line a baking sheet with parchment paper.
Mix flours and baking powder, cut in cold butter.
Mix on high the egg whites until soft folds develop.
Gently fold the egg whites into the flour and butter mix until well mixed.
Drop spoonfuls onto the baking sheet. I got six biscuits but they could be smaller.
Bake for 15 minutes or until golden brown.
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