Oooh thanks for that @Janie B ... that looks a good one ... no coeliacs here but white flour does tend to bloat as I get older ... and OH would love that recipe ... I’ll print that out and add it to the file/pile 😂
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Everything in gardening. The tree is useful for human beings and there are too many benefits of tree. like oxygen, fruits, medicine and many more.
Health is a huge priority in their lives. Some have it built into their personalities, and others are growing into it. Gardens can be a huge help when you’re integrating your day-to-day life and your health goals. It’s a new space to reinvent yourself, flex your muscles and produce something nutritious.
I just like seeing plants grow, helping them along, seeing the wildlife enjoying it and also our dogs and cats out to play. I like the sense of satisfaction, the hot shower after I've been all mucky, the thinking process that goes into planning new beds and schemes, the learning process involved in the research and observation and from chat ane exchanges of info and opinions with fellow gardeners whether face to face or on here.
As for cakes and biscuits, I frequently swap some or all of the flour for ground almonds and/or oats but blitz the oats in the processor first. It gives a different, more moist texture and helps gluten intolerants enjoy goodies too. Easier to digest for people with normal digestions too and very tasty.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Health is a huge priority in their lives. Some have it built into their personalities, and others are growing into it. Gardens can be a huge help when you’re integrating your day-to-day life and your health goals. It’s a new space to reinvent yourself, flex your muscles and produce something nutritious.
As for cakes and biscuits, I frequently swap some or all of the flour for ground almonds and/or oats but blitz the oats in the processor first. It gives a different, more moist texture and helps gluten intolerants enjoy goodies too. Easier to digest for people with normal digestions too and very tasty.
Eg, I did these on Monday with 2/3rds of the flour replaced by ground almonds as I was out of wholemeal flour - https://www.bbcgoodfood.com/recipes/chocolate-fudge-crinkle-biscuits The patch ladies and OH loved them.