Ancient bread

3 ingredients 

Boiled sweet potato(still hot or warm when combining with the flour) heat up the sweet potato if you are using left over.  All purpose flour 1:1. I used Jovial organic einkorn ancient flour. Sea salt, a pinch or two.

Combine 

I did not want to use my hand but I had to.

I tried to use griddle cast iron. Melted coconut oil. 

It was better in smooth surface. Make sure you invert after just placing the dough in the pan to spread coconut oil better.

So to absorb the oil...

Rub more coconut oil so it won't be hard. 

Line them in a clean dry tea towel and keep them in airtight container to stay chewy for 2-3 days. 

Store in clean tea towels then air tight container to keep it soft and chewy. Enjoy with curry, dip, tahihini, avocado, as wrap. I eat it plain with my organic ginger and turmeric tea. 

 

Morning boost

Why organic? GMO- genetically modified organisms are used to produce our food. 

https://www.nongmoproject.org/gmo-facts/

Imagine, genetically modified organisms by human not by God is circulating in our natural body. 

Not to mention- pesticides and unneeded chemicals in our food.  

https://www.ccof.org/organic/why-organic

I am trying in organic dried Goji berries, http://thehealthyeatingsite.com/the-health-benefits-of-goji-berries/ natural antioxidant, it taste good too. I put 1-2 cloves garlic(optional), half an inch ginger (optional, although, good for your stomach) these boosts your immune system. If you don't want to drink garlic nor ginger, add them to your salad instead.  We need fiber so use kale, alfalfa sprout, orange, celery- good for your kidney and lowers cholesterol while is also good antioxidant, (chia seed optional, it thickens your drink, so up to you.) Add freshly squeeze organic lemons, add cucumber also.  You can use organic detox green tea if you prefer that over coconut milk. I use Yogi organic tea. 

If you have problem with doing number two, I assure you, this will help so much. 

I used organic coconut milk for taste or water add honey if you like. Drink up. I do it when I wake up plus water so I know I don't have any excuses during the busy day ahead. Or you can do it for snack in between breakfast and lunch to prevent heartburn.  Enjoy. 

Kale chips, sweet potato chips, etc

Throw in some beans and cilantro in the mix or Italian parsley. Of course I texted my go-to in baking friend about temperature and time  and it is 350 degrees 8-10 minutes exactly. I did not hurry and by 11'th minute some tasted a bit burnt. Nonetheless, so tasty. 

Add a bit of olive oil, salt and pepper on the organic kale in a pan. I lined it with parchment paper for easy clean and wash.  I experimented and put parmesian cheese and spicy sesame oil. Mix well with hands. Making sure leaves are oiled. 

I threw some beans also and raw organic walnut. 

Bake in 350 degrees for no longer than 8-10 minutes. 

Crunch in. So good. Even the walnuts. The beans are done not chips like but crunchy and tasty nontheless. 

I had my brother taste it and liked it. I had an idea to do sweet potato chips. Maybe bake everything I see in the refrigerator, haha. 

Slice thinly with a mandolin or sharp knife if you can thin and even. I did mine with sharp knife, hard to have even size. Drizzle little olive oil. Season with salt and/or pepper. You can use curry powder or paprika if you want more flavor. I did half just salt and half with spicy sesame oil. 

Bake in 350 for 10 mins. 

Flip and bring it back to oven for another 10-12 minutes.

The thick ones are chewy in the center and crunchy outside and I love that. Otherwise put it back for 5 more minutes removing the thin sliced sweet potato chips because they are crunchy and done already. 

I have not gotten chips from store in 2 weeks and I guess I shall just continue not buying them. 

Have fun always.

Custard cake

Perfect for a relaxing Sunday teatime. 

My niece had the whole family taste custard cake back home last year and it was a hit. She even sells them during holidays around her circles. I thought I would try making it. 

Heat granulted sugar and butter in stove top until melted. 

Set aside.

Separate egg yolk and egg white. I used 5, you can use more if you desire.

Using an electric mixer,  from medium to high, beat until it is frothy to create a meringue. We are supposed to add cream of tartar and lemon zest and granulted sugar. I prefer without the lemon taste and not no sugar. 

Set aside. Set the oven for 350 degreesFI used simple Jiffy cake mix. Following the instruction adding an egg and my friend advice me to always use milk instead of water. I used cashew milk to reduce my lactate intake. Mix well to make the cake batter. Add greek yogurt or pudding mix if you wish a creamier, densed and softer moist cake unless your prefer light and  fluffy otherwise. 

Fold the frothy egg white we made earlier into the batter gently. 

I left lumps so I could have that soft and airy, fluffy, texture of my cake when it's baked. 

In another bowl combine egg yolks (I used 5, you can use more if you'd like), condensed milk and vanilla extract. In the  Filipino way, they add granulated sugar. The condensed milk is sweet enough, so I did not add sugar anymore. I added a cup of regular milk or skim milk or cashew milk.  

Mix gently. Sift if you want a very smooth flan/custard. I left it as it is. 

Pour the egg yolk mixture to the sugared pan earlier. 

Then pour in the egg white meringue and cake batter mixture.

In a bigger pan add water, then put the mixture on top. Some use a baking rack. 

Bake for 50-60 minutes at 350 degrees F 

My timer went off at 50 minute mark and my friend always tell me to poke the cake to see if it is ready.  I use a chopstick. 

I see it still wet so it is not done yet. I leave it for 5-10 more minutes. I poke again in the middle and the chopstick is dry so the cake is done.

Let it cool for an hour. You can even place it in the refrigerator if you prefer it cold. I left it in room temperature. I love warm cakes.

I use this cheese knife for it is wood so I don't scratch the pan to line around the edges of the pan so to make it easy to free the cake. 

Place the container on top...

Flip...

Voila! Bon appètit.

I love that cake and flan(custard) layers. Enjoy. 

  

P.s. Thank you for my man friend who teaches me these useful little tricks in cooking and baking... It makes everything easy. :)