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.
You’re basically eating batter. I dig.
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.
how do you know about my traditional rye flours