early humans and nuts- article

[Guest guest]

Let the pecan go to nut butter/paste by adding the butter/oil to it when the pecans begin to get creamy. According to Marilyn's souffle bread recipe, you then add this (2 Tbsp of pecan butter) to the egg yolks. Then you whisk this mixture into the stiff egg whites (Marilyn uses 6 egg whites) and salt.I did this, but when I mixed the pecan butter in with the egg whites, it just turned into this huge lump of stuff that obliterated the egg whites when I tried to 'gently' mix it in. It turned out kind of weird. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

Let the pecan go to nut butter/paste by adding the butter/oil to it when the pecans begin to get creamy. According to Marilyn's souffle bread recipe, you then add this (2 Tbsp of pecan butter) to the egg yolks. Then you whisk this mixture into the stiff egg whites (Maril! yn uses 6 egg whites) and salt.I did this, but when I mixed the pecan butter in with the egg whites, it just turned into this huge lump of stuff that obliterated the egg whites when I tried to 'gently' mix it in. It turned out kind of weird.Just take a spoon and lightly drizzle it on, then fold *gently* with a plastic spatula thingy. If it turned into a huge lump of stuff, you mixed way, way too hard. MaraPeace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

you can use the same amount of pecan butter anytime it says flour and I make

both - not sure why it's turning to butter on you right away - are you leaving

out oil??? you should

eileen 21 months

>

> > Try this for bread:

> >

> > 4 egg whites,

> > 2 egg yolks

> > 1/2 C Almond or pecan flour

> > dash of salt

> > 1 tsp butter, softened

> > 1 tsp honey

> >

> > Beat egg whites until they form soft peaks. Beat egg yolks with the

> > salt, butter and honey. Carefully sprinkle the almond flour onto the

> > egg whites, pour on the egg yolk mixture and gently stir until it's

> > all mixed.

> >

> > Pour onto a parchment paper lined cookie sheet (one with holes in it

> > is best) and smooth with the back of spoon into a 12 " x 12 " square.

> > Bake at 350 for about 12 minutes. Slide bread and paper off cookie

> > sheet and onto cooling rack immediately. This is nice and flexible

> > and makes great wraps or other sandwiches. We eat it almost daily.

>

>

> I tried this recipe just now, and have realized something: it's nearly

> impossible to make pecan flour. How do you guys do it? I used a food

> processor, and my pecan went directly from being pecan meal to pecan

> butter. Even when half of it was butter, there were still coarse bits

> in there. What do I do??? I can't tolerate almond flour, and I

> REALLLLLYYYYY want a bread I can use =(

>

> Peace =)

> Alyssa 15 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> No meds!

>

[Guest guest]

> I tried this recipe just now, and have realized something: it's nearly

> impossible to make pecan flour. How do you guys do it? I used a food

> processor, and my pecan went directly from being pecan meal to pecan

> butter. Even when half of it was butter, there were still coarse bits

> in there. What do I do??? I can't tolerate almond flour, and I

> REALLLLLYYYYY want a bread I can use =(

I chop my pecans until they are more like pecan meal. It still works great in

the bread. The cooking process softens them a bit, so it isn't crunchy.

I haven't had any luck mixing the egg yolks and nut butter together either. It

turns out in a lump for me and won't mix in with the whites.

I hope you can figure this out - this bread is really good!

Liz

[Guest guest]

Alyssa, I can't make nut flour either. I buy it from Digestive

Wellness. Mine goes straight to nut butter, too. I have no idea how

they make it properly so it's flour.

I tried this recipe just now, and have realized something: it's nearly

impossible to make pecan flour. How do you guys do it?

Alyssa

[Guest guest]

At 03:24 PM 11/21/2009, you wrote:

What do I do???

Continue beating the heck out of the pecan butter. Then take your

tablespoons of pecan butter, beat them with the egg yolks, and drizzle

them on over the beaten egg whites. I used pecan butter that way in my

first experiments with this bread, but decided it was too much of a pain

to make the pecan butter, so switched to using ground up pecan

flour.

But pecan butter works.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 05:46 PM 11/21/2009, you wrote:

I did this, but when I mixed the

pecan butter in with the egg whites, it just turned into this huge lump

of stuff that obliterated the egg whites when I tried to 'gently' mix it

in. It turned out kind of weird.

That's why you mix it with the egg yolks first. To liquify

it.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 11:53 PM 11/21/2009, you wrote:

I have no idea how

they make it properly so it's flour.

With a grinder, not a food processor.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I have no idea how they make it properly so it's flour.With a grinder, not a food processor.And they use nuts after the oil has already been pressed out of them. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

At 08:26 AM 11/22/2009, you wrote:

And they use nuts after the oil

has already been pressed out of them.

Not necessarily. This is why it is necessary to obtain your almond flour

and pecan flour from reputable firms.

For instance, the pecan meal I obtain from Sunnyland Farms is just ground

pecans. Ditto the almond flour I obtain from Lucy's -- finely ground

blanched almonds.

Elaine did report an instance when she found some " cheap " pecan

flour, and said it looked, felt, and tasted like sawdust, because they

had pressed the oil out of it. Said you could tell instantly if that had

been done.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

And they use nuts after the oil has already been pressed out of them.

Peace =)

Alyssa

That would make sense, actually. Without the oil it's not going to

turn into nut butter. So, all we have to figure out is how to take

our nuts and squeeze the oil out first!

[Guest guest]

I've seen Bizarre Foods. The guy says that insects taste like whatever they eat.

He said some crickets from a coast in Mexico have a great salty lime taste.

However, the ones he ate in China he said must have been dining in a barn behind

some horses and cows. Yuck!

Holly

Crohn's

SCD 12/01/08

>

> Jodi--gingered or 'candied' with honey sounds essential when talking about

eating insects! Have you ever seen " Bizarre foods with Zimmern " ? In some

countries, there is major insect dining----not for me!

>

> Terry

[Guest guest]

Funny gals..

Ya'll would eat if you had too..

Jodi

> >

> > Jodi--gingered or 'candied' with honey sounds essential when talking about

eating insects! Have you ever seen " Bizarre foods with Zimmern " ? In some

countries, there is major insect dining----not for me!

> >

> > Terry

>

[Guest guest]

So, all we have to figure out is how to take our nuts and squeeze the oil out first!Lol exactly =) Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

Double Yuck!!

Terry

Re: early humans and nuts- article

I've seen Bizarre Foods. The guy says that insects taste like whatever they eat. He said some crickets from a coast in Mexico have a great salty lime taste. However, the ones he ate in China he said must have been dining in a barn behind some horses and cows. Yuck!HollyCrohn'sSCD 12/01/08>> Jodi--gingered or 'candied' with honey sounds essential when talking about eating insects! Have you ever seen "Bizarre foods with Zimmern"? In some countries, there is major insect dining----not for me!> > Terry

[Guest guest]

I've seen Bizarre Foods. The guy says that insects taste like

whatever they eat. He said some crickets from a coast in Mexico have

a great salty lime taste. However, the ones he ate in China he said

must have been dining in a barn behind some horses and cows.

ly, I think the chocolate covered baby bees in college were a

lot better than this! The octopus, however, bore a serious

relationship to old tires as far as chewing went.

[Guest guest]

At 05:14 PM 11/22/2009, you wrote:

So, all we have to figure out is

how to take

our nuts and squeeze the oil out first!

Lol exactly =)

No. All you have to have is the proper tool for making nut flour.

Which is a grinder, not a food processor.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

--if the octopus was chewy, then it wasn't cooked correctly--it was over cooked. It is delicious if done right.

Terry

Re: early humans and nuts- article

I've seen Bizarre Foods. The guy says that insects taste like whatever they eat. He said some crickets from a coast in Mexico have a great salty lime taste. However, the ones he ate in China he said must have been dining in a barn behind some horses and cows.ly, I think the chocolate covered baby bees in college were a lot better than this! The octopus, however, bore a serious relationship to old tires as far as chewing went.

[Guest guest]

I've been processing blanched almonds into almond flour for 3 years, but my

local produce store just started selling almond flour (meal?) that has brown

flecks in it, so I guess it's not blanched. Is it OK to use or too fibrous?

Why don't pecans have to be blanched?

Debbie T (UC 29 yrs, SCD 10/06, Lialda)

> >And they use nuts after the oil has already been pressed out of them.

>

> Not necessarily. This is why it is necessary to

> obtain your almond flour and pecan flour from reputable firms.

>

> For instance, the pecan meal I obtain from

> Sunnyland Farms is just ground pecans. Ditto the

> almond flour I obtain from Lucy's -- finely ground blanched almonds.

>

> Elaine did report an instance when she found some

> " cheap " pecan flour, and said it looked, felt,

> and tasted like sawdust, because they had pressed

> the oil out of it. Said you could tell instantly if that had been done.

>

>

> � Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>