After my breakfast of a stewed apple in butter, kissed with cinnamon, hugged with a dash of heavy cream.....
I set about making the next batch of my bread.
The only tweaks I made to Elena's recipe are beating the eggs until tripled in volume, as this helps the 'rise' I think. And I used crushed Splenda minis instead of agave. The nuts were blanched and then soaked overnight to remove the phytates (as suggested in Nourishing Traditions). I made the last batch with unblanched nuts, bit like a wholewheat bread, but got a bit tired of the strong taste.
I'm the only one who eats this so I freeze my sliced loaf and take out slices as needed.
Tip: use an electric bread knife for even and thin slices.
While my bread cooled I made some meatballs, which I'm usually too lazy to make - the well-intended mixture turning into just one big meat sauce for pasta or something.
I combined two recipes from Everyday Paleo for my own version.
2 lbs/1kg minced meat
1 medium sliced and chopped zucchini/courgette
2 diced red peppers
1 diced onion
couple cloves of crushed garlic
1/4 cup almond flour
roasted and ground cumin, oregano, paprika, salt, pepper, chilli to taste
I sautéed up my veg first. I just felt I had better control over the taste. Let it cool then added it to the mince along with the eggs and flour. Mixed it all up, made up some balls, baked covered in pierced foil for 40mins @ 375F/190C.
Tip: if you'd rather skip the eggs, use fattier meat and leave in the fridge before baking, as they will hold together better.
ouch, hot from the oven.
We'll have some tonight, I'm thinking resting on some sautéed spinach and smothered in a simple Italian sauce. Then I'll freeze some to thaw out and warm up for my lunches.
For dessert, I'm thinking some stewed strawberries with vanilla and balsamic vinegar, slurped over with just a dash of cream.
Yup, a foodie-nurturing Saturday....