You can make porridge with flour and water. Even better if you have interesting flours you bought in a moment of excitement but never figured out what to do with. Butter and salt help the palatability.
Done. It was a little bitter, but that’s just the flavour of the grain. It’s satisfyingly nutritious without being full of sugar to mess with my teeth or give me a sugar crash. It’ll keep me going for a few hours now.
If I’m smart, with my new-found energy I’ll now set about making a proper big meal with vegetables and more substantial proteins with plenty of leftovers to fridge for the coming food crises of tomorrow and the next day and the day after. I might make a biryani. Oh but I should really do my assignments. I really shouldn’t open any more tabs.
You can make porridge with flour and water. Even better if you have interesting flours you bought in a moment of excitement but never figured out what to do with. Butter and salt help the palatability.
Damn, I’m hungry now. Having scales handy helps things happen predictably and quickly.
Done. It was a little bitter, but that’s just the flavour of the grain. It’s satisfyingly nutritious without being full of sugar to mess with my teeth or give me a sugar crash. It’ll keep me going for a few hours now.
If I’m smart, with my new-found energy I’ll now set about making a proper big meal with vegetables and more substantial proteins with plenty of leftovers to fridge for the coming food crises of tomorrow and the next day and the day after. I might make a biryani. Oh but I should really do my assignments. I really shouldn’t open any more tabs.
You’re basically eating batter. I dig.
how do you know about my traditional rye flours