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Sunday, September 14th, 2008 03:04 pmI had an unopened bag of acorn starch, and an unopened box of sweet rice flour, which have been sitting unused in my cupboard for a long time. So I decided to find some recipes to use them in.
Acorn Shortbread recipe (from http://en.wikibooks.org/wiki/Native_American_Food_The_Acorn)
4 oz butter -- (1 stick) 4 oz margarine -- (1 stick) 2 1/2 cups white (all-purpose) flour 1/2 cup acorn starch 3 tbls sugar
Melt the butter and margarine very slowly in a large saucepan. Sieve/sift the dry ingredients and add them to the melted butter and margarine. Mix to a dough using a wooden spoon.
Press the dough into a greased Swiss roll tin/high-sided cookie sheet. Smooth it with a knife and prick it all over with a carving fork.
Bake at 190°C/375°F for about 25 minutes or until brown. Mark the shortbread into fingers while it is warm and dredge with caster (superfine) sugar. Turn onto a wire rack when it is nearly cold.
Note: When I made the "dough" as instructed above, it was way too dry and crumbly. I had to add about 1/2 cup water just in order to be able to form a moist enough dough to press into the pan. Based on other shortbread recipes, this one probably would require 1 cup....
Oh. ::d'oh:: I used one stick of margarine, but based on the above I should have used 2 sticks, since I don't use butter. No wonder. I'm so used to reading "butter OR margarine" that I didn't realize the recipe meant to use both. It would have been better with more sugar too.
...
With the rice flour, I was going to try these recipes:
Sweet Rice-flour and Coconut Cake (I'd have to veganize this one, and I'm leary whether it will turn out well without eggs, since this is a glutinous rice flour. But the coconut milk makes it sound good, so I'll try.)
Vegan, Wheat-free Brownies
I started mixing the rice flour and sugar for the cake, when I noticed a few tiny dead bugs in the mixture... about 5 in all. They seem to be flour beetles.
I'm trying to convince myself to continue with the recipe now, as opposed to throwing it away. I carefully checked through the mixture, so I'm sure I found and picked out most if not all of the bugs. Even if I missed a few, they won't kill me. They were dead, not moving. Ingesting a few dead baked bugs won't hurt me. I wouldn't even notice a difference. Why throw away the flour, when I could eat it. If there were food shortages, and I was going hungry, I'd eat it, and it would probably taste darn good. Why should it be any different now.
Acorn Shortbread recipe (from http://en.wikibooks.org/wiki/Native_American_Food_The_Acorn)
4 oz butter -- (1 stick) 4 oz margarine -- (1 stick) 2 1/2 cups white (all-purpose) flour 1/2 cup acorn starch 3 tbls sugar
Melt the butter and margarine very slowly in a large saucepan. Sieve/sift the dry ingredients and add them to the melted butter and margarine. Mix to a dough using a wooden spoon.
Press the dough into a greased Swiss roll tin/high-sided cookie sheet. Smooth it with a knife and prick it all over with a carving fork.
Bake at 190°C/375°F for about 25 minutes or until brown. Mark the shortbread into fingers while it is warm and dredge with caster (superfine) sugar. Turn onto a wire rack when it is nearly cold.
Note: When I made the "dough" as instructed above, it was way too dry and crumbly. I had to add about 1/2 cup water just in order to be able to form a moist enough dough to press into the pan. Based on other shortbread recipes, this one probably would require 1 cup....
Oh. ::d'oh:: I used one stick of margarine, but based on the above I should have used 2 sticks, since I don't use butter. No wonder. I'm so used to reading "butter OR margarine" that I didn't realize the recipe meant to use both. It would have been better with more sugar too.
...
With the rice flour, I was going to try these recipes:
Sweet Rice-flour and Coconut Cake (I'd have to veganize this one, and I'm leary whether it will turn out well without eggs, since this is a glutinous rice flour. But the coconut milk makes it sound good, so I'll try.)
Vegan, Wheat-free Brownies
I started mixing the rice flour and sugar for the cake, when I noticed a few tiny dead bugs in the mixture... about 5 in all. They seem to be flour beetles.
I'm trying to convince myself to continue with the recipe now, as opposed to throwing it away. I carefully checked through the mixture, so I'm sure I found and picked out most if not all of the bugs. Even if I missed a few, they won't kill me. They were dead, not moving. Ingesting a few dead baked bugs won't hurt me. I wouldn't even notice a difference. Why throw away the flour, when I could eat it. If there were food shortages, and I was going hungry, I'd eat it, and it would probably taste darn good. Why should it be any different now.