21 Wednesday Sep 2011
Posted in Ingredients, paleo-cuisine
Ghee is simply clarified butter. Pure animal fat, with the milk solids removed, and as such, it is something I feel entirely comfortable using as part of a paleo diet.
There are qualitative differences in grain and grass fed beef, and I’ve only found one source for organic grass-fed Ghee.
Pure Indian Foods sells organic, grass fed Ghee via mail order. I usually keep a fair amount on hand (since it is only made in the spring and fall, when the cattle can graze).
06 Tuesday Sep 2011
Posted in Baking, paleo-cuisine, Recipe
In this case, I was able to find the source for the recipe I’m using.
These are wonderful and easy to make crackers: Elana’s Rosemary Crackers
06 Tuesday Sep 2011
Posted in Baking, paleo-cuisine, Recipe
I wish I could find the author of the recipe I based this on, but it’s not showing up on what I thought were the searches I had used, so I’ll have to add attribution as soon as I can find it.
The modified version is provided here.
Combine all the ingredients, you will end up with a thick batter. Bake at 335F for 15-30 minutes (depending on how thick you’ve spread the resulting batter into pans, muffins, or however else you plan on cooking it. I normally spread it on a Silpat (or, for “rolls”, spoon it into a round egg ring on the Silpat, and then remove the ring).
In general, you’ll use more than one instance of this, but as a topping for a cobbler, you might do just one instance, add vanilla extract and some Stevia leaf, and put it on top of fresh fruit tossed with a bit of Arrowroot or other paleo-friendly thickener.