Re: Re: Don't use honey -- was Fructose Intolerance and Diet

[Guest guest]

Hi Kim,

I never liked honey - started using it on SCD - thanks for your suggestions.

As to yoghurt, I was using it mostly well drained and needed to add some liquid

to

maintain the correct consistency of the batters, I used the extra juice from

boiling apples

using extra water, which I always saved (I was boiling more apples than I could

eat alone

since 2 of us were eating cooked apples).

Which bread recipe do you like best without the honey or yoghurt/DCCC? \\

I've been experimenting with a cashew bread I think is really good.

16-20 ounces of cashews ground as finely as you can

1 medium or two slender zucchini grated with skin on and then salted and wrung

out in

tea towel

3 eggs

one medium onion sauteed until carmelized

some fresh herbs to taste (choose 1 or 2 from parsley, dill, basil, thyme,

rosemary)

1 TB apple cider vinegar

1/3 - 1/2 cup apple juice or apple/water combo

3/4 teaspoon baking soda

a few garlic cloves optional

sea salt to taste

Preheat over to 350. Grind mixture until smooth in the food processor. Line a

loaf pan

with parchment paper. Pour mixture in and bake. At a certain point, when you

think it's

done, it will almost definitely need more time. Loosely cover with foil and

continue

cooking

(to make sure the inside is done enough).

When cool slice the bread. And keep in an air tight container. Or freeze.

paper

(If you use more nuts, you can make two shorter loaves - or 16 ounces is one

tall loaf.)

You can also substitute two well ripe bananas for of 1 medium or two slender

zucchini.

in that case, you can use the apple cider or substitute orange juice instead.

Instead of the

herbs, grate in some fresh ginger and 1/2 teaspoon cinnamon (or more to taste)

and

throw in some cranberries.

Mara