what's in it:
2 egg whites (save the yolks for a sauce)
2 cups carrots, chopped 1/8 cup freshly grated ginger root
1/4 cup buckwheat groats
2 Tbsp raw cottage cheese
2 tsp roasted almond butter
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
Caviar from 2 vanilla beans
Raw butter
what to do about it:
Steam carrots for 15-20 minutes until soft. Preheat oven to 325 degrees.
Grind buckwheat groats into a fine powder or "flour". Combine the flour, steamed carrots and all other ingredients into a food processor. Mix until well blended into a batter.
Apply some raw butter to the inside of four small 6-oz oven-safe ramekins. Then, pour the batter into each of the ramekins. Bake in oven for 20 minutes or until fully baked. (Do a toothpick test, if you'd like.) Remove from oven and let cool about 10 minutes.
Remove loaves from ramekins, and serve warm. Dress with raw butter for added flavor.
Makes 4 six-ounce loaves.
1/4 cup buckwheat groats
2 Tbsp raw cottage cheese
2 tsp roasted almond butter
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
Caviar from 2 vanilla beans
Raw butter
what to do about it:
Steam carrots for 15-20 minutes until soft. Preheat oven to 325 degrees.
Grind buckwheat groats into a fine powder or "flour". Combine the flour, steamed carrots and all other ingredients into a food processor. Mix until well blended into a batter.
Apply some raw butter to the inside of four small 6-oz oven-safe ramekins. Then, pour the batter into each of the ramekins. Bake in oven for 20 minutes or until fully baked. (Do a toothpick test, if you'd like.) Remove from oven and let cool about 10 minutes.
Remove loaves from ramekins, and serve warm. Dress with raw butter for added flavor.
Makes 4 six-ounce loaves.
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