#I was in the middle of buying tapioca starch | Explore Tumblr Posts and Blogs

thecoroutfitters · 6 years

Link

Written by R. Ann Parris on The Prepper Journal.

Editors Note: Another article from R. Ann Parris to The Prepper Journal. If you have information for Preppers that you would like to share then enter into the Prepper Writing Contest with a chance to win one of three Amazon Gift Cards with the top prize being a $300 card to purchase your own prepping supplies!

On a budget or waste-minded, now and especially in hard times – whether they’re personal or widespread – making the most out of our time and labors, and the foods we’ve grown or purchased, is important.

There are some additional tips for increasing ease and variety in the article about food preservation from a prepper-specific perspective (http://www.theprepperjournal.com/2018/08/01/preserving-the-harvest-canning-and-dehydrating/) and there are some inexpensive tools that can make food preservation faster and a fair bit easier on the hands (and on the back, and feet, and knife sharpener…). Here I’m hitting some quickie snippets that increase the frugality, efficiency, and ease of our home preservation, as well as some that increase the variety and options we have waiting in our cupboards.

I assume some basic familiarity with the most-common preservation methods, so make sure to check out the intro articles on TPJ and get the Ball/Bernadin canning book. The Excalibur dehydrating guides and recipe booklet is available for free online for download, too. It’s largely applicable to any electric dehydrator.

Into the Eats…

Churn out tongue-pleasing treats by dehydrating things like watermelon and cantaloupe. We can just slice them, or we can give them a whirl in a blender to turn into leathers or roll-ups.

The natural sweetness isn’t just a treat for a mood boost. It’s also a way to get an energy boost from nice, natural sugars and keep on trucking awhile.

Oddball bits of produce? Can up some antipasto or spicy pickle mixes. Anything works – peppers, cauliflower, broccoli, cucumbers, zucchini, celery sticks or kohlrabi spears, summer squashes, beets, carrots, green beans or wax beans, leftover olives, pea pods, even the odd egg or some leftover smokies, meatballs, or larger sausages.

It’s especially useful for larger flat types of green beans or lima beans that normally don’t make great green beans, but that will otherwise be wrecked by changing weather or the small percent left when most of the harvest has finished and we want to turn that bed/row/field.

Those small bits can also be easily canned as veggie medleys or soup starter.

Dehydrating is also an excellent way to preserve foods when we only have little bits and pieces of any one thing, but more than we’ll eat before it goes bad (especially without refrigeration).

Canning soup blends? Like mushrooms? Throw a couple of slices into each jar. That’s all you need to have the flavor permeate.

We can also dehydrate and then mince or grind mushrooms (from cans, too), for a little bit that goes a long way in sauces and broths.

Roast veggies before pressure canning. It provides deeper flavor as well as sometimes affecting the textures that result, especially for things that are prone to going mushy.

We can dehydrate our own quick-cook beans. Boil up some extras – plain. Rinse them, spread them out to dry, and store them with a moisture or oxygen absorber. When we’re ready to make them, we can either simmer for 20-45 minutes, or soak them for the day or overnight and they’ll be ready to heat and eat.

*Cook the beans plain, and either simmer or rehydrate with seasonings.

We can do bean purees (refried, humus), too, spread out like we’re making leathers or roll-ups (spaghetti sauce and applesauce, too). We can pummel them into bits or carry strips and chips with us, then quickly rehydrate them into a meal or side, campfire or kitchen.

The dryer/harder we get those, the longer they’ll last, like any dehydrated foods.

With seasoned beans and anything that includes fats and oils, the shelf life will decrease pretty significantly compared to plain – it’s that head-scratching wheat berry, flour, pasta conundrum again.

Line a bowl or pitcher with a storage bag to save the liquids from canned and drained frozen fruits to make jelly or syrup. Not sure of the sugar content? Use tapioca or corn starch for “now”/fridge versions or try a no-sugar pectin.

Those no-sugar pectins will store for years past best-by dates in the fridge, and may come in handy some time when we’re canning and realize there’s not enough sugar. (Jams and jellies require as much sugar as fruit, just about.)

While we’re making jelly, don’t rely on recipes’ times. We can always re-boil or use syrup, but for rock-solid, consistent results, use a chilled-spoon/plate or sheeting test.

Corn cobs that have had the kernels removed can be boiled down and turned it into homemade “Karo” or “Golden Eagle” corn syrups to use as a sweetener. (The cold-plate test is an excellent way to judge how far your syrups have gone, too.)

Scraps

Almost anything we can or dehydrate creates scraps. Most of those scraps can have a second and third life. Veggie peels and bones can be made into stock. Most fruit peels and cores can be soaked and turned into jellies.

Can, freeze, or dehydrate the mash strained from making jelly. It can be used for leathers/roll-ups, teas, animal supplements and treats, or flavoring breads, muffins, yogurt, oatmeal, sorbet/ice cream, etc.

We do want to be aware of dangerous/toxic seeds and remove those as needed. However, save the “safe” seeds removed from oversized cucumbers, squashes, and pumpkins – they can go to any birds, and most can go to hogs or goats.

Once we’ve gotten the very last use out of our foods, there’s the compost option, but most of the peels, cores, pods/shells, and tips are perfectly safe to add to animals’ feed or save for treats and winter-spring health boosts.

Prep Extra Jars & Lids

Jams, jellies, and pie filling are a bit notorious for filling up a little less or a little more than a recipe calls for. That’s due to fruit’s initial water content, and how long we process it, but it can happen with anything – hot pack or cold, pressure canning meats or water bathing tomatoes.

Having an extra jar on hand makes overage no big deal. There’s no stopping to wash more.

Having a pint, half-pint, or 4-oz jelly jar on hand already clean makes it even easier to adjust on the fly when we have a little more or a little less of something.

Having the spares on hand and ready to go also means we don’t have to stop in the middle, wasting time (and, from prepper perspectives, fuels) while we chase down a lid and rewash it.

Size Matters

Sometimes life is easier with fewer choices, and it’s definitely easier to organize and arrange things if we have nice, modular pieces. Even so, while prepping for home preservation, get a variety of jar sizes.

In a grid-down or emergency situation, we may not be able to keep leftovers very easily, and there are things we just don’t go through very fast. Small and tiny jars of herbs and condiments help with that, even now.

Some smaller jars also help us with gifts and potlucks now, and will increase options later. It lets us compile a variety of goodies instead of just one thing. That can help us with both bartering and even “brown bag” lunches later.

Which goes right along with…

Open What You’ll Use

Especially for canning, preserve foods in reasonable one-use sizes. With a big family, we might very well want chicken cubes in a full quart. For only a couple of people, pints or half-pints are more reasonable and for some of us, little jelly jars might actually be the best-fit to avoid waste.

Tiny jars are especially helpful for sausage stuffing, lil’ smokies/shortie hotdogs, rillettes or pate, etc. that might be just a snacky-meal or special treat, or that we might be pocketing to take hunting, exploring, scouting, etc.

Smaller and oddball-shaped jars are also applicable to things like ham hocks or turkey necks that will be seasoning foods more than serving as a primary protein source.

Having small jars on hand will also let us PC some of our precious meat leftovers when it’s too hot for snow-bucket coolers but power is too precious for running fridges.

(It’s not as big of a deal for dehydrating or dry goods, although we might work in sizes we can move through or easily repackage there, too.)

Stock & Pasta Pots

We can use any ol’ pot for WBC; we don’t have to buy a specific canner (although, the lift racks are admittedly nice). That means we can tailor which pot we use to fit the most jars per load, avoid stacking, or having to reach uncomfortably high.

That last will keep more people productive and useful in a crisis as wear-and-tear on the body and lack of easy meds takes its toll. It also avoids shorter people dealing with the hassle of a tall canner on a standard stove, whatever their age or physical status.

*Also, you might want to keep both short and tall people in mind when setting up outdoor and emergency-times kitchens (or any kitchen). Tall people can flip an apple crate upside down to increase counter height and short people can stand on it for extra reach, but it’s nice to limit bending and climbing and decrease slip-fall risks when possible.

Just throw forks, butter knives, canning rings, or a towel in the bottom of the pot to buffer jars, or use a pasta strainer insert. Otherwise, the jars develop weak spots at the joint of the bottom piece. It usually won’t affect this batch, but the next time those jars hit a canner, we’re likely to start seeing a higher percentage of breakage due to the weaknesses.

Preservation Quickie Tips

There are a lot of ways we can decrease food waste – besides just tossing something for compost.

Keeping our animals in mind and holding some of the summertime gluts back for them to enjoy during winter will keep them happier and help keep their guts primed and ready for varied foods during the season of grains, bagged feed, and typically one-type grass hays.

The critter clean-up crew really deserves its own article, as do super-star mechanical helpers like a very simple mandolin or hand-crank food processor.

Meantime, there are a million ways we can make canning, especially, a little easier and faster, and increase our efficiency in preserving foods, not only making use of every last bit, but also economizing our time.

Pretty much everybody who’s been at it a while has a trick they’ve developed or picked up that’s not in most canning or dehydrating guides. It’d be great to hear a few more.

Follow The Prepper Journal on Facebook!

The post Preservation Quickfire Tips – Increasing variety, ease and yields appeared first on The Prepper Journal.

from The Prepper Journal Don't forget to visit the store and pick up some gear at The COR Outfitters. How prepared are you for emergencies? #SurvivalFirestarter #SurvivalBugOutBackpack #PrepperSurvivalPack #SHTFGear #SHTFBag

#SHTF #TEOTWAWKI #MARTIALLAW #BUGOUT #PREPPERBAG #USAF #USSOCOM #ARMY #NAVY #SurvivalFirestarter #Sur

1 note · View note

market-research-industry · 3 years

Text

Clean label starch market to reach a valuation of ~us$ 2.5 bn by 2029: TRANSPARENCY MARKET RESEARCH

According to a new study by TMR, the sales of clean label starch are estimated to reach ~US$ 1.4 Bn in 2019. The clean label starch market is projected to record a Y-o-Y growth of ~6% over the forecast period, to reach a value of US$ 2.5 Bn by 2029.

In recent years, the global market has been witnessing a new trend of 'clean label' for most food and beverage products. Over the years, there has been a rise in the number of health conscious consumers, both, in developed and developing nations. The combination of several critical factors such as higher penetration of social media, easy availability of critical information regarding consumers’ desire for healthy lifestyles, consumption of organic and natural products, and rise in per capita income in several developing nations has been triggering the demand for clean label products on a global stage. Consumers are now even considering the type and quality of the food ingredients used in various food products. According to Ingredion Inc., clean label claims have the potential to make 64% of European consumers change brands.

Request a Sample-

https://www.transparencymarketresearch.com/sample/sample.php?flag=S&rep_id=50388

Clean Label Starch Market: Preferential Inclination towards Non-Modified Convenience Ingredients

Rising concerns about health and wellness have led consumers to change their lifestyles and habits. These have transformed their food preferences as well. Due to this shift, the demand for organic products and ingredients has increased considerably in the past few years. The demand for clean label starch is also on the rise due to consumers shifting to clean label products. Even among the clean label starch products that are available in the clean label starch market, those certified by higher regulatory bodies are trusted more. Consumers are demanding transparency about the products that they consume, and want to know the sources of the ingredients in their food products.

Clean Label Starch Market: Substantial Growth of Bakery Industry in Emerging Markets

Baked goods include breads, cakes, biscuits, pastries, breakfast, and other products. Rise in the per capita consumption of bakery products projects the increasing growth potential of the global bakery industry. In developing regions such as India and China, there is significant market potential for baked goods, wherein, consumer preference is increasing for packaged goods, owing to the influence of Western culture, changing lifestyles, and increasing demand for flavored and convenience food products. Thus, clean label starch manufacturers are focusing on target companies making bakery products to increase their market share in the clean label starch market, by offering a wide range of clean label starches used as egg replacements in sponge cakes, pound cakes, donuts, muffins, and many more products, to improve product quality and shelf life.

Request for covid19 impact analysis –

https://www.transparencymarketresearch.com/sample/sample.php?flag=covid19&rep_id=50388

Global Clean Label Starch Market: Competitive Landscape

Prominent players in the clean label starch market have been profiled in the clean label starch market report. Some of the key players in the global clean label starch market are Ingredion Inc., Cargill Inc., E. I. du Pont de Nemours, Archer Daniels Midland Company, Tate & Lyle PLC, Euroduna Food Ingredients GmbH, Roquette Frères S.A. BENEO GmbH, Kent Corporation, MGP Ingredients, Inc., AGRANA – Beteiligungs AG, American Key Food Products, LLC, Tereos Starch & Sweeteners Iberia Sa, Thai Flour Co., Ltd., Manildra Group, Avebe U.A., Amylco LLC, KMC Kartoffelmelcentralen A.M.B.A, Gulshan Polyols Ltd., SPAC STARCH PRODUCTS (INDIA) LTD., etc.

Global Clean Label Starch Market: Segmentation

The global clean label starch market has been segmented into source, form, application, and region.

Clean Label Starch Market by Source

Corn

Wheat

Potatoes

Tapioca

Others

Clean Label Starch Market by Form

Powder

Liquid

Buy now-

https://www.transparencymarketresearch.com/checkout.php?rep_id=50388&ltype=S

Clean Label Starch Market by Application

Food and Beverages

Pharmaceuticals

Feed Industry

Others

Dairy Products

Bakery

Soups, Sauces & Dressings

Infant Formula

Convenience Foods

Snacks & Confectionery

Beverages

Others

Clean Label Starch Market by Region

North America

Latin America

Europe

Asia Pacific

Middle East & Africa

U.S.

Canada

Brazil

Mexico

Rest of Latin America

U.K.

Germany

Spain

Italy

France

Nordic

BENELUX

Russia

Poland

Rest of Europe

China

India

Japan

Australia & New Zealand

ASEAN

Rest of Asia Pacific

GCC Countries

North Africa

South Africa

Rest of Middle East & Africa

The world has undergone a major shift in the way of living since the COVID-19 pandemic struck. A notable change in the functioning of various businesses and sectors has influenced their working mechanisms extensively. The food and beverage sector is no stranger to this change. Transparency Market Research (TMR) has studied many aspects concerning the difference between the trends in the pre-pandemic and post-pandemic world across the food and beverage industry.

More Trending Report-

https://www.prnewswire.com/news-releases/escalating-popularity-of-convenience-foods-to-attract-extensive-growth-opportunities-for-the-sorbic-acid-market-tmr-301265042.html

#Clean label starch market

0 notes

jenroses · 6 years

Text

Turkey Day Menu 2017: GF and allergy friendly

From http://jenrose.com/turkey-day-menu-2017-gf-and-allergy-friendly/

Courtesy of my sister, who is willing to adapt menus for other allergy issues. Comment here if your needs are different.

First off, we have multiple allergies and food issues. In short:

Me; Militantly gluten free and no strawberries or sulfites due to allergies. Also allergic to crustaceans (lobster, crab, possibly shrimp?), peanuts, hazelnuts, lima beans, oats, banana, and weird issues around standard commercial dairy and eggs, but I do fine with certain local products on eggs and dairy. I also randomly have issues with tomatoes, garlic, onions, some veggies, peppers, but there are meds I can take that help reduce inflammation to tolerate those. Some forms of garlic are better than others. I avoid most soy, refined sugar and mold-type cheeses due to inflammation issues.

My eldest: Allergic to soy, egg, dairy, peanuts and wheat.

My middle: No citric acid or citrates, reacts to wheat in weird ways, same for natamycin

Hubby has texture/taste issues (goes beyond dislike, not an allergy) with visible egg, set gelatin, and most cheese (except pizza.)

Youngest is Intensely picky.

A turkey dinner is actually one of the easiest meals to adapt.

So, within those parameters, here is our menu, according to Sis, with bullet commentary by me.

Turkey: 20 lb Shelton free-range, brined with herbs and spices, salt water, and apple juice or cider with no added citric acid

I don’t usually brine turkeys, but I trust Sis. Dad uses wine on the turkey, I cook at high heat and don’t touch it or baste it or brine it, but I might slip some kind of fat under the skin.

Stuffing: Costco gluten free bread cubes, better than bouillon based broth, herbs and spices, soy/dairy/egg/gluten free sausage, chopped apples & walnuts

I haven’t looked at Costcco’s gluten free bread cubes, but it’s really hard to get bread that everyone can have. Happy Campers is probably the best bet. Elegant Elephant has a sourdough loaf that can also be converted to cubes easily. Middle kiddo and I can both do Franz gluten free. Eldest and I can both do BFree. Bread is very regional, don’t be afraid to investigate. Other good substitutions include riced cauliflower, quinoa, and brown rice. Just substitute those for the bread in your favorite stuffing recipe, and be prepared to either cook the grains in broth and/or adjust the liquid content down.

Sausage: standard breakfast sausage is our usual–use whatever standard breakfast sausages you can tolerate. We use sausage-shaped ones, but loose sausage can also be used. Nuts are optional, sub sunflower seeds if you want the texture but can’t do tree nuts, or omit.

Apples work for us, cranberries and raisins are other options we’ve used in the past.

Better that Bouillon is something we also call “Chicken squishy” (or “beef squishy”) and is well tolerated by all of us. We use the organic low sodium version from Costco. Vegan options exist. Turkey is probably the ideal for this meal.

Potatoes: potatoes, olive oil, salt

I mean, you can do almost anything with potatoes, ranging from just swipe a little oil on the skins and bake, to peel (or not) and boil and mash. Contrary to popular belief, mashed potatoes are fine without milk and butter, especially if they’re going to be buttered later and doused with gravy. Sub chicken broth or veg broth for flavor and texture if you want creamier potatoes, and Earth Balance for butter if you really want them “buttery”.

Pro flavor tip: While I love a peppery olive oil, if you get the “Extra light Napoleon” it tastes very buttery, a la melted butter.

Sweet potatoes*: plain, roasted whole

*actually Garnet or Jewel Yams (which are sweet potatoes, but very orange.)

The neat thing is that sweet potatoes take zero work. Stick them in the oven at whatever temp and roast until squishy.

Once roasted, the skins slip off and they can be sliced or mashed and amended as people like after. One of my favorites involves mashed sweet potatoes with coconut milk, coconut sugar, and spices like ginger and cinnamon. For dairy-and-citrate having people, slice the cooked sweet potatoes and layer with butter, maple syrup, orange and/or lemon zest, orange and/or lemon juice, ginger, nutmeg and paprika.

If you must have them with marshmallows, see my marshmallow recipe. Make the marshmallows with vanilla, not peppermint.

One year we made purple yams, garnet yams, and Japanese sweet potatoes, and mashed them separately and let people pipe them onto their own plates.

This was more work than it was worth given how picky my children are, but a lot of fun for those who both like sweet potatoes and like playing with their food.

Gravy: tapioca or rice flour, better than bouillon based broth, herbs and spices, assorted drippings and giblets

Most of the liquid should come from the turkey, plus the cooking water from any boiled potatoes if you have it, which can be boosted with Better than Bouillon if needed.

Holler if you want to know how we do gravy.

Cranberry sauce: cranberries, sugar and/or honey

I’m lobbying for maple syrup.

Homemade cranberry sauce is the absolute easiest thing. Put cranberries and sweetener in a small pan on the stove. Simmer for 10 minutes. Adjust flavor with more sweet, spices as desired. It really is that easy. It goes from whole berries to sauce sort of all-of-a-sudden. Cook for a minute or two longer to thicken.

Not middle-child safe as cranberries are inherently high in citric acid.

You can make a similar sauce with frozen blueberries.

Applesauce can fill a similar ecological niche on the dinner plate for those who can’t have citric acid.

Green beans: fresh green beans, garlic, mushrooms (I’m hoping for chanterelles), olive oil, salt

Probably using some sort of frozen garlic as I react less badly to frozen garlic than to fresh or dried.

If you can find a safe cream of mushroom soup, use that if you want a more casserole-y thing

Pacific Foods has a yes-dairy-no-gluten condensed cream of mushroom soup.

Adding coconut milk (full fat) to the above would give a similar effect.

This will taste outstanding even if it’s not creamy.

If dairy isn’t a problem, use butter

Add a little wine if you can tolerate it

And the best mushrooms you can get.

Brussels sprouts: Brussels sprouts, uncured bacon

*side-eyes hard*

I hate Brussels sprouts.

But they’re hypoallergenic

I guess

Raw sauerkraut

Plain, lactofermented sauerkraut is delightful and will help with digestion. It also adds a bright acid note to a heavy meal

We buy it. Sonoma Brinery is fantastic, but Trader Joe’s also has a very good version.

Oregon Brineworks Ginger Roots would be fantastic and pretty alongside a turkey dinner.

Vanilla ice cream

Sparkling cider

We watch for added citric acid but lots of brands are fine

Wine

“Well Red” from Trader Joe’s is no-sulfites-detected and passably drinkable

“Our Daily Red” is a cooking wine that is no sulfites detected but kind of awful tasting

If you can find Orleans Hill Zinfandel, it may be the best NSD wine I’ve ever had.

Gluten free pies:

We buy gluten free crusts that everyone can eat. IDK the brand

Where you can’t buy safe crusts, chop sunflower seeds or whatever nuts can be tolerated very fine (not paste) and toast them with a safe butter substitute and press them into the pan a-la crumb crust.

If they’re not staying up, just line the bottom like a cheesecake

Or do a straight up custard

It is possible to substitute gluten free flour for wheat flour 1;1 and palm oil, coconut oil or Earth Balance (we do the soy-free) for the fat, and then follow almost any pie crust recipe. Or google “gluten free pie crust” if you want. We just buy crusts, it’s easier and the texture is more consistently what we want.

Pumpkin (eggs, pumpkin, brown sugar, vanilla, spices)

Note that this is a dairy-free recipe.

It’s basically just exactly the recipe on the Libby’s label but substituting eggs for the dairy

It’s a lot of eggs

It tastes better that way

and sets up VERY well.

Not safe for my eldest

Egg-free pumpkin (tapioca starch, pumpkin, brown sugar, vanilla, spices)

Note that this is corn-free, vegan, soy, egg, dairy and gluten free.

I would use coconut sugar

Apple (apples, brown sugar, spices, rum)

When I make apple pie, I mix the rum (or whiskey, but that’s not necessarily gluten free) with butter, sugar and a little starch to make a “hard sauce” that gets mixed in with the apples

People have gotten tipsy off of my apple pies

We have used booze to stop the apples from browning (it may not work but people think the browning is booze)

(they’re probably right.)

If citric acid is an issue, don’t use lemon in your pie

If it’s not, definitely use lemon in your pie.

Cherry (cherries, tapioca starch, sugar, almond extract)

Use almond flour for the crust if you want to really punch up the cherry almond goodness.

#Food #Life #Recipes

1 note · View note

shelfnovel12-blog · 5 years

Text

Stuffed Tofu

South East Asian countries are where fried food went to die. There are simply so much fried goodies than the rest of the world combined. Anything can be fried and eaten. I once visited Tegal, Central Java, where a food stall owner whipped up a bunch of tapioca flour with some water and dropped spoonfuls of the batter in hot oil. When turned brown, the batter become something crunchy on the outside and very questionable gooey transparent looking thing inside. She then served it up with chili sauce and handed it to me. For me anything deep-fried served with chili is good.

Tahu sumedang or stuffed tofu is popular street snacks. Tofu used is not the silky type, rather the denser type that can be deep-fried in batter and sliced. It doesn’t cost that much to buy off the street, but not that difficult to make at home either.

It is usually served with thick gooey brown sugar and chili sauce or fresh bird’s eye chili. Since I don’t know how to make the brown chili sauce, I used chili. It is scarily spicy. Omit if you have a faint heart.

We have pre-fried tofu for sale in our local supermarket or traditional market. To make this, please cut your tofu blocks into smaller pieces, about 5×5 cm. Line the tofu with dry kitchen towel bottom and top, Place a heavy plate on top to drain the water off the tofu. Leave for 15 minutes and deep-fry till golden.

To prepare for the filling, prep all the vegetables. Here we used cabbage, carrot and bean sprouts. Grate carrot coarsely and slice the cabbage.

For the spices, the usual shallots, garlic, candlenut and white pepper are used. If no candlenuts available, it is fine to omit or use nutmeg powder instead.

Combine spices for paste, sugar and salt in a mortar.

Start pounding (or grinding, if you use electric spice blender)

Work on it till it becomes coarse paste.

Heat some cooking oil in a wok. Stir-fry the paste over high heat for a couple of minutes.

Add the vegetables into the wok. Stir-fry quickly for 4-5 minutes.

Lower heat and season with salt if necessary. Remove from heat. Let cool down before using it for the stuffing.

Make a cut right in the middle. If you use the pre-fried tofu from the store, most of the time it is hollow inside, which makes the stuffing easier. If your tofu is too solid, you can scoop out the flesh a bit to make space for stuffing with a small teaspoon. I used a pair of scissors to make the cut.

Place a couple of spoonfuls of vegetable filling into the tofu. The veggies would look too bulky to fit in there, but make sure you fill in as much as you can.

Combine dry ingredients for batter in a mixing bowl. It would be flour, tapioca starch and salt.

Add water into the batter and crush any lumps.

The batter should have medium consistency – not too runny and not too thick.

Here are the tofu, all stuffed and ready to be fried.

Prepare cooking oil for deep-frying.

One by one, coat a piece of tofu into the batter.

Lower it into the hot oil.

Do this three or four at a time. Do not add too much or the tofu will crowd out the wok and makes it more difficult to be cooked and they would stick to each other.

Give it a couple of turns. Fry till brown and crispy, about 3-5 minutes. Remove from heat and serve warm with fresh chili or bottled chili sauce.

Stuffed Tofu, Tahu Sumedang

Makes 5 servings (depends on the number of tofu squares used)

Ingredients

For stuffing

175 g / 15 tofu, pre-fried

50 g bean sprouts

50 g cabbage, shredded

2 carrots, coarsely grated

For spices

6 shallots

3 garlic

3 candlenut

1/4 tsp pepper

1 tsp salt

1 tsp sugar

For batter

100 g all purpose flour

25 g tapioca flour

150 cc water

Pinch of salt

Cooking oil for frying vegetable and deep-frying tofu

Fresh bird's eye chili or chili sauce for dipping

Instructions

Combine ingredients for spices and blend till resembles thick paste.

Heat 1/3 cup cooking oil. Stir-fry paste till fragrant, about 3 minutes.

Add vegetables into the wok. Stir quickly to mix the paste and cook the vegetables.

Cook for 4-5 minutes till vegetables wilted. Do not over cook.

Stuff the filling into sliced tofu

Combine ingredients for batter in a mixing bowl.

Heat cooking oil to deep-fry the tofu. Dip stuffed tofu into hot oil.

Deep-fry till crispy golden brown.

Source: https://indochinekitchen.com/stuffed-tofu/

0 notes

appletable80-blog · 5 years

Text

March 14 Is 𝜋 Day, So Here Are 21 Pie Recipes, Because Math

[Photographs: Vicky Wasik, Daniel Gritzer]

Happy π Day! If you are a sweet and gentle and sensitive person, with an obsessive nature and a deep fascination for numbers and a complete infatuation with the calculation of π, March 14 is the day for you! And what better way to celebrate than by baking a transcendent(al) pie? Before you decide on a recipe, though, it wouldn't be irrational to think long and hard about the dough you'll use. Maybe you're most interested in a pie dough that's superfast and forgiving, or maybe you want a buttery, flaky crust that doesn't require a food processor. (See here for a little deeper discussion of the merits of Stella's recipe versus Kenji's.) Going gluten-free? We've got you covered there, too. Want whole wheat? Ditto.

Beginning pie-makers should check out our advice on the best pie pans and how to blind-bake a crust (and even more experienced bakers may want to consult Kenji's foray into pie myth-busting). If you've got the basic knowledge you need and are just looking for an Instagram-worthy way to dress up your creation, we've got step-by-step guides for making a pretty lattice top or an extra-fancy herringbone pattern. Finally, if you're carting your pie over to a friend's house for a π Day celebration (or, you know, any old special occasion), don't forget to pick up a carton of food-grade Epsom salt: When placed inside your carrying container, it'll help keep your crust from getting soggy in transit.

(I suppose some people—you know who you are—will insist on celebrating the day with a different sort of pie, and all I can say to you folks is that I think that's merely a figure of speech, but here, have some recipes.)

Now, onto the recipes. Not three, not 14, but 21 recipes for both savory and sweet pies, including chocolate cream and classic cherry, pie variations like cobbler and crisp, and more hot pies for all your π Day needs.

Sweet 𝜋

[Photograph: Vicky Wasik]

We're here to tell you lemon meringue pie is old hat, so why don't you give a lime meringue pie a try? The filling is all tart and creamy, sort of like a Creamsicle without the -sicle, and its zippiness is tempered by the graham-y whole wheat crust. Don't forget to save the zested and juiced limes to make a lime variation of fresh lemon syrup, which you can put to use in drinks or on top of pancakes.

Fresh and Creamy Lime 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

It isn't often that you can describe a sweet pie as "herbaceous," but that's exactly what this pie is, thanks to a splash of Fernet-Branca in the rich and creamy peppermint filling. Of course, you don't have to go with homemade Oreos for the blitzed cookie crust—store-bought works just fine—but do not skip the cocoa nib fudge topping.

Grasshopper Ice Cream 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Normally I associate pumpkin pie with my relatives' terrible political opinions and dry roast turkey, but the first thing that pops into my head when I look at this recipe is "magic." It isn't because of the butternut squash bit, even though, yes, subbing in butternut squash for the usual canned pumpkin purée is brilliant. It's because of the homemade condensed milk. If you haven't yet made the sweetened condensed milk, go give it a whirl: There's a moment when the mixture starts to foam up and the liquid in the pot transforms that's a beautiful example of cooking alchemy, and it makes the whole process worthwhile. (A bit of advice: I strongly suggest using a scale to measure the milk's reduction.)

BraveTart's Butternut Pumpkin 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Good old, old-fashioned pie; there isn't really anything like it. This one is a little different from others (and the one below) in that the apples don't get cooked before assembling the pie. Since it's relatively low-key, you can spend the time you save figuring out how to do one of those lattice-type thingies (or not, you do you). For whatever reason it just seems to me that if one were to try to make a lattice top, it would definitely be for an old-fashioned apple pie on the day of π.

BraveTart's Easy, Old-Fashioned Apple 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

This is the chocolate pie to end all chocolate pie, using a combination of Dutch cocoa and dark chocolate to create a filling that's rich and intense. Though the pie does involve a number of steps, the filling's not all that complicated to make, and it won't weep on you. A lovely layer of swirled Swiss meringue on top gets a nice toasty color from the oven, while remaining fluffy on the inside.

Double-Chocolate Cream 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

No need for canned condensed milk here; instead, you'll make your own version as you simmer sweet potatoes in a mixture of milk, cinnamon, nutmeg, and vanilla. The process results in a sweet potato filling that's fresher- and lighter-tasting, with an almost vegetal flavor, thanks to a generous dose of nutmeg. Don't forget to save the vanilla seeds to make a topping of Brown Sugar Whipped Cream, an elegant touch when dolloped onto the pie.

Silky Sweet Potato 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

A variety of fruits, both sweet and tart, form a colorful filling for this summery pie—but don't worry, you can totally use frozen fruit in the wintertime. This is another great opportunity for you fancy bakers out there who want to try out a lattice design to top your pie, but if you don't feel up for it, you can certainly just use a solid sheet of dough, cut to span the πr2 of the base. Do read the label on the tapioca starch you buy: Only starch made from real cassava will gel properly.

Late-Summer Mixed-Fruit 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

A galette, or freeform pie, is the perfect vehicle for fruit like peaches, which won't survive the long bake at high heat that's needed for a traditional pie made in a pie dish. It's also perfect for when you don't want to bother with careful shaping and fluting of that crust, since all you've got to do is pile the filling in the middle and fold the dough over, section by section. You can substitute other stone fruit for the peaches, or swap out some of it for berries.

Freeform Peach 𝜋 (Galette) Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Nothing beats a classic like blueberry pie, and no blueberry pie beats this version. Using our handy ratio of fruit and sugar, you'll be rewarded with a filling that cooks up nice and thick—no more fears of getting blueberry soup—with a complexity of blueberry flavor from a mix of both cultivated and wild berries.

The Best Blueberry 𝜋 Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

An improvement on another old standard. Here, the apple slices are cooked to 160°F (71°C), which helps them hold their shape even as they turn tender during baking. Cornstarch and sugar thicken the filling into a nice, gooey syrup, while a bit of lemon zest brightens up the flavor.

Gooey Apple 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

All right, I can hear you saying it: "This isn't π!" Not quite, perhaps, but it has the crucial elements, and it's a beautiful dessert to boot. Think of it as 1/π, an inverted π, if you will: a sweet, bright interior of peach slices in a rich syrup, with a moist and tender biscuit blanket.

Classic Biscuit-Topped Peach Cobbler Recipe »

Back to the full list

[Photograph: Vicky Wasik]

This may be one of the prettiest pies on the list, but it's also one of the tastiest. Pitted fresh cherries (you can use frozen ones, too) are lightly bound in a clear syrup that doesn't detract from the fruit's naturally sweet and tart flavors. With the right ratio of fruit to sugar, you won't have to sacrifice a crisp crust to get a nicely thickened filling. Hold on to the cherry pits to make a subtly cherry-flavored whipped cream to serve alongside.

Cherry 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Who says pumpkin pie is only for Thanksgiving? It might even be extra appealing out of season, when you're not suffering from the pumpkin-spice fatigue of fall. Blending cream cheese with canned fresh pumpkin purée gives the filling a smoother, silkier consistency and keeps it less wet than typical versions, reducing your risk of a soggy crust.

Extra-Smooth Pumpkin 𝜋 Recipe »

Back to the full list

[Photograph: Yvonne Ruperti]

Here's another galette for those who just want a delicious pie, without all the fussy presentation. Sweet apples and tangy cranberries are a familiar fall combination, and they get a boost in flavor from a sprinkling of cinnamon; added richness from butter helps to balance out their tartness.

Rustic Apple-Cranberry 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

On this one, you got me: It isn't even close to being π. But it's so good, we couldn't leave it off the list—and it's easy. The crisp topping, chock-full of toasty pecans and scented with nutmeg, comes together quickly in a food processor, and the fruit base is nothing more than chopped apples tossed with cornstarch, sugar, salt, and a little whiskey.

The Best Apple Crisp Recipe »

Back to the full list

[Photograph: Aki Kamozawa]

This might be the dessert equivalent of Euler's identity, since it combines cheesecake and π in a way that is, quite simply, mathematically beautiful. It's more complicated than many of the other recipes here, but the result is a juicy filling of sweet-tart blueberries, covered in a light cheesecake topping and a delicately floral-scented streusel.

Gluten-Free Blueberry Cheesecake 𝜋 With Lavender Streusel Recipe »

Back to the full list

[Photograph: Ideas in Food]

What kind of pie roundup would this be without at least two ice cream pies? And this is ice cream pie to the nth degree, with caramelized condensed milk ice cream in a chocolate crust, topped off with a chocolate-caramel sauce and a chocolate–peanut butter ganache.

The Ultimate Snickers 𝜋 Recipe »

Back to the full list

Meat 𝜋

[Photograph: Vicky Wasik]

One of my favorite stories ever written features a relatively lengthy consideration of the pot pie, and it contains the accusation, perhaps unfounded, that commercial pot pie makers will gradually reduce the amount of meat in their pot pies as they gain in popularity. Of course, the only way to be absolutely sure that your pot pie has an ample amount of meat is to make it yourself, and here we have a fine recipe that will help you do just that; tender chunks of delicately poached chicken floating in a flavorful and thick sauce underneath a buttermilk drop biscuit top. There isn't much not to love about this recipe, but if you prefer individual pot pies, here's a variation that uses a flaky whole wheat pie crust that'll crisp up just as well on the top as it will on the bottom.

Chicken Pot 𝜋 With Buttermilk Biscuit Topping Recipe »

Back to the full list

[Photograph: Daniel Gritzer]

As good as tamales are, making them at home is a headache. Much easier is packing the flavors of a tamale into pie form. This tamal de cazuela features a filling made with chicken stock, black beans, and lard and flavored with smoky ancho chilies. Alternatively, consider this meatier version, filled with slow-cooked skirt steak, or this vegetarian pie.

Mexican Tamale 𝜋 (Tamal de Cazuela) Recipe »

Back to the full list

[Photograph: Vicky Wasik]

There may be no pie, whether savory or sweet, that's as satisfying as a shepherd's pie—buttery mashed potatoes with browned peaks, crowning a mix of vegetables and minced meat. I love lamb (and it is called shepherd's pie for a reason), but this recipe will work just as well with less-traditional ground beef or a mixture of the two.

Classic, Savory Shepherd's 𝜋 (With Beef and/or Lamb) Recipe »

Back to the full list

[Photograph: Emily and Matt Clifton]

This is just like shepherd's pie, except the shepherd is a Brit and happens to herd fish. Firm, white-fleshed fish gets mixed with dry-brined shrimp and hot-smoked salmon in a very leek-y and creamy sauce flavored with herbs and anchovies, and all of it gets topped with mashed potatoes before getting baked in a hot oven. While you can simply buy hot smoked salmon at the store, smoking it yourself is relatively simple and can really cut down on the cost.

British Fish 𝜋 With Smoked Salmon, Shrimp, and Mashed Potatoes Recipe »

Back to the full list

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/pi-day-pie-recipes

0 notes

market-research-industry · 3 years

Text

Market Survey of Clean Label Starch | Trends and Growth Forecast to 2029

Request a Sample-

https://www.transparencymarketresearch.com/sample/sample.php?flag=S&rep_id=50388

Clean Label Starch Market: Preferential Inclination towards Non-Modified Convenience Ingredients

Clean Label Starch Market: Substantial Growth of Bakery Industry in Emerging Markets

Request for covid19 impact analysis –

https://www.transparencymarketresearch.com/sample/sample.php?flag=covid19&rep_id=50388

Global Clean Label Starch Market: Competitive Landscape

Global Clean Label Starch Market: Segmentation

The global clean label starch market has been segmented into source, form, application, and region.

Clean Label Starch Market by Source

Corn

Wheat

Potatoes

Tapioca

Others

Clean Label Starch Market by Form

Powder

Liquid

Buy now-

https://www.transparencymarketresearch.com/checkout.php?rep_id=50388<ype=S

Clean Label Starch Market by Application

Food and Beverages

Pharmaceuticals

Feed Industry

Others

Dairy Products

Bakery

Soups, Sauces & Dressings

Infant Formula

Convenience Foods

Snacks & Confectionery

Beverages

Others

Clean Label Starch Market by Region

North America

Latin America

Europe

Asia Pacific

Middle East & Africa

U.S.

Canada

Brazil

Mexico

Rest of Latin America

U.K.

Germany

Spain

Italy

France

Nordic

BENELUX

Russia

Poland

Rest of Europe

China

India

Japan

Australia & New Zealand

ASEAN

Rest of Asia Pacific

GCC Countries

North Africa

South Africa

Rest of Middle East & Africa

The food and beverages sector has cemented its place among the global populace firmly over the years. This sector attracts considerable investments and subsidies from numerous government and non-government organizations. The trends and popularity regarding specific sub-categories are dynamic and help in structuring the overall growth. The trends are a way of answering the needs of the consumer. The players in the food and beverages sector have to adapt to the changing trends, which helps increase revenue-generation opportunities.

More Trending Report-

https://www.prnewswire.co.uk/news-releases/heightening-popularity-of-on-the-go-food-and-the-growing-influence-of-organic-ketchup-will-invite-immense-growth-opportunities-for-the-tomato-ketchup-market-says-tmr-866423309.html

#Market Survey of Clean Label Starch

0 notes

vincentpennington · 4 years

Text

Cherry Galette (Paleo, Gluten Free, Nut Free)

This cherry galette, or free-form cherry pie, has a buttery and crisp crust and a perfect balance of sweet and tart in the filling! No one will know that this fabulous fruit dessert is paleo, gluten-free, and nut-free!

The Perfect Dessert for Cherry Season!

I eagerly look forward to fresh cherries returning to the farmers’ markets in Northern California at the end of May and early June because they’re my favorite fruit—especially the sweet and firm Bing variety. I always end up buying more than I can eat because I’m greedy and I know that cherry season is fleeting. When I’m tired of eating them out of hand, I throw them into a galette or crostata—the Italian version of a rustic free-form pie. Galettes are great because you get the best parts of the pie—the buttery crust and sticky filling—without the hassle of assembling a lattice on top or blind-baking the crust.

Tips for a successful paleo galette

I’m not gonna lie—this paleo, nut-free, and gluten-free pie dough can be finicky. But if you follow my instructions carefully, you’ll end up with a delicious galette filled with a just-sweet-enough jammy filling surrounded by a fantastic buttery crust that doesn’t fall apart or get soggy. Although practice makes perfect, here are some tips that will help novice paleo pie bakers!

1. Don’t change the ingredients for the crust

I know it might be tempting to substitute one of the flours in the dough with another gluten-free flour that you have in your pantry (e.g. coconut flour, almond flour, etc.), but it won’t work the same way. If there is a substitution that works, I will list it in the recipe card. Otherwise, substitute ingredients at your risk. Please report back in the comments section if your experiment is successful so others can benefit from your testing!

2. Keep things cold!

Make sure you chill the ghee ahead of time and pulse it with the dry ingredients and egg in the food processor to minimize any melting. Also, add some ice cubes to the water to chill it before adding it to the dough. If the ghee gets too soft, it’ll incorporate too much with the flour, and the resulting dough will be very crumbly.

3. Don’t get frustrated if the dough cracks!

The whole point of baking a galette is to make a fuss-free homey dessert—don’t fret about creating a picture-perfect pie with fluted edges and an intricately woven lattice top. Yes, it can be frustrating if the galette dough starts to crack as you are fold the edges over the fruit, but don’t freak out! If it cracks because the dough is too stiff, simply dab on some water and seal up the edges. Conversely, if your dough is too warm and pliable, just pop it in the fridge to stiffen up. It’ll turn out okay!

Can you use other fruit for the filling?

Yes! I’ve made galettes with blueberries, blackberries, strawberries, sliced peaches, and apples with great results. FYI: soft fruit and sliced fruit (e.g. peaches, strawberries, etc.) will ooze more juice and lead to a runnier filling—but it will still taste delicious!

Can you make the dough ahead of time?

Not really. When you chill the dough too long or freeze it, the texture can get very stiff and crumbly. If I want to plan ahead, I simply bake the galette early in the day and it will taste great at room temperature many hours later. Like all baked goods, this galette tastes best the same day you bake it. If you have leftover galette, store it in the fridge for up to 4 days.

Time to make a Paleo Cherry Galette!

Serves 6

Dough:

1 cup (128 grams) cassava flour, plus more for rolling out the dough

¼ cup (36 grams) tapioca starch/flour

1½ teaspoons (6 g) maple sugar or coconut sugar

¼ teaspoon Diamond Crystal kosher salt

2 large eggs, divided

½ cup (120 g) ghee, chilled and coarsely chopped (palm shortening or coconut oil will also work)

¼ cup cold water, plus more if needed

Filling:

½ pound cherries, pitted

1½ teaspoons lemon juice

¼ cup (39 g) maple sugar or coconut sugar

1 tablespoon (9 grams) tapioca starch

⅛ teaspoon Diamond Crystal kosher salt

Method:

Time to make the paleo pie dough: add the cassava flour, tapioca starch, sugar, salt, one egg, and ghee to the work bowl of a food processor.

Pulse until the dry ingredients resemble coarse crumbs with no lumps bigger than a pea. (No food processor? Whisk the dry ingredients together first in a large bowl. Then, add the egg and cut in the chilled ghee with a pastry cutter or two forks.)

Transfer the contents from the food processor to a large mixing bowl and drizzle in some cold water, a little at a time…

…folding it in with a rubber spatula until a non-sticky dough forms.

Smush the dough into a flat puck, cover the bowl, and refrigerate for about 30 minutes to chill the dough.

While the dough is chilling, heat the oven to 400°F with the rack in the middle.

Place a large piece of parchment paper on a work surface and sprinkle cassava flour all over it. Place the chilled dough on top and sprinkle additional cassava flour on top.

Roll the dough into a uniform circle that’s about ¼-inch thick and 12-inches in diameter. If the dough cracks as your roll it out, don’t worry! Just smush the dough back together again and add a little bit of water if it feels dry.

Transfer the parchment paper and the rolled dough onto a rimmed baking sheet. Pop the dough in the fridge if it’s too pliable.

Time to make the filling! In a large bowl, toss together the cherries, lemon juice, sugar, tapioca starch, and salt.

Mix until well combined.

Plop cherries in the center of the dough in a single layer, leaving a 2-inch border around the edge.

Using a paring knife, cut eight evenly spaced slits from the edge of the dough to the cherries.

Carefully fold the dough segment flaps up and over the cherries, leaving the cherries in the center of the galette exposed.

If the edges or other parts of the dough crack, you can dab a little water on top to help seal them up. Remind yourself: THIS IS WHAT RUSTIC LOOKS LIKE!

Whisk the remaining egg in a small bowl and brush the egg wash over the top of the crust.

Pop the galette in the oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.

Rotate the galette at the halfway point to ensure even baking.

Transfer the finished galette onto a wire rack to cool.

Slice it up, and if desired, top with whipped coconut cream. Dig in!

Looking for other paleo baked goods? Here are some my faves:

Matcha Mug Cake

Easy Cinnamon Rolls in A Muffin Pan

The World’s Easiest Cookies

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

PRINTER-FRIENDLY RECIPE CARD

Cherry Galette (Paleo, Gluten Free, Nut Free)

Course Dessert

Cuisine French

Keyword gluten-free, grain-free, healthy dessert, nom nom paleo, nomnompaleo, nut-free, paleo

Prep Time 15 minutes

Cook Time 45 minutes

Dough chilling time 30 minutes

Servings 6

Calories 305kcal

Ingredients

Dough

1 cup cassava flour plus more as needed for rolling the dough

¼ cup tapioca starch or arrowroot powder

1½ teaspoons maple sugar or coconut sugar

¼ teaspoon Diamond Crystal kosher salt

2 large eggs divided

½ cup ghee chilled and coarsely chopped (palm shortening or coconut oil will also work)

¼ cup ice water

Filling

½ pound sweet cherries pitted

1½ teaspoons lemon juice

¼ cup maple sugar or coconut sugar

1 tablespoon tapioca starch or arrowroot powder (the filling will have a looser gel)

⅛ teaspoon Diamond Crystal kosher salt

US Customary - Metric

Instructions

Make The Dough!

Add the cassava flour, tapioca starch, sugar, salt, one egg, and ghee to the work bowl of a food processor. Pulse until the dry ingredients resemble coarse crumbs with no lumps bigger than a pea. (No food processor? Check out the Notes section below!)

Transfer the contents from the food processor to a large mixing bowl and drizzle in some cold water, a little at a time, folding it in with a rubber spatula until a non-sticky dough forms.

Smush the dough into a flat puck, cover the bowl, and refrigerate for about 30 minutes to chill the dough. While the dough is chilling, heat the oven to 400°F with the rack in the middle.

Place a large piece of parchment paper on a work surface and sprinkle cassava flour all over it. Place the chilled dough on top and sprinkle additional cassava flour on top.

Transfer the parchment paper and the rolled dough onto a rimmed baking sheet. Pop the dough in the fridge if it’s too pliable.

Make The Filling!

In a large bowl, toss together the cherries, lemon juice, sugar, tapioca starch, and salt. Mix until well combined.

Assemble the Galette!

Plop cherries in the center of the dough in a single layer, leaving a 2-inch border around the edge.

Using a paring knife, cut eight evenly spaced slits from the edge of the dough to the cherries.

Carefully fold the dough segment flaps up and over the cherries, leaving the cherries in the center of the galette exposed.

If the edges or other parts of the dough crack, you can dab a little water on top to help seal them up. Remind yourself: THIS IS WHAT RUSTIC LOOKS LIKE!

Whisk the remaining egg in a small bowl and brush the egg wash over the top of the crust.

Pop the galette in the oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Rotate the galette at the halfway point to ensure even baking.

Transfer the finished galette onto a wire rack to cool.

Slice it up, and if desired, top with whipped coconut cream. Dig in!

Notes

No food processor? Whisk the dry ingredients together first in a large bowl. Then, add the egg and cut in the chilled ghee with a pastry cutter or two forks. Continue with the instructions above at step 2.

Nutrition

The post Cherry Galette (Paleo, Gluten Free, Nut Free) appeared first on Nom Nom Paleo®.

0 notes