{"id":197,"date":"2015-05-03T12:42:23","date_gmt":"2015-05-03T19:42:23","guid":{"rendered":"https:\/\/belegaer.com\/blog\/?p=197"},"modified":"2015-05-03T12:42:23","modified_gmt":"2015-05-03T19:42:23","slug":"calzone-pigs-in-blanket-apple-dumpling-dough","status":"publish","type":"post","link":"https:\/\/belegaer.com\/blog\/?p=197","title":{"rendered":"Calzone \/ Pigs-in-blanket \/ Apple Dumpling Dough"},"content":{"rendered":"<p>Here is another variant for baked goods.<\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients<\/span><\/p>\n<ul>\n<li>175 grams Almond Flour<\/li>\n<li>2 TBS Golden Flax<\/li>\n<li>2 TBS Powdered Psyllium Husk<\/li>\n<li>1 TBS Baking Powder<\/li>\n<li>2 TBS <a title=\"Powdered Cream Cheese\" href=\"http:\/\/shop.honeyville.com\/powdered-cream-cheese.html\" target=\"_blank\">Powdered Cream Cheese <\/a>(optional)<\/li>\n<li>1\/2 tsp Salt<\/li>\n<li>1 Cup\u00a0Boiling Water<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Instructions<\/span><\/p>\n<p>Preheat an oven to 350 degrees.<\/p>\n<p>Combine the dry ingredients in a bowl, and mix well. Add the boiling (and I do mean boiling) water, and blend well. This gives you the dough.<\/p>\n<p>Take a blob about the size of a golfball, and press it flat in a tortilla press. If you don&#8217;t have a tortilla press, you can roll the dough out, but that will take longer. This is a forgiving dough, if it tears, you can press it together or patch over it.<\/p>\n<p>Wrap the items to be baked, and place on a baking sheet. For these, I prefer the <a title=\"USA Pans cookie sheet\" href=\"http:\/\/www.amazon.com\/USA-Pans-Aluminized-Cookie-Americoat\/dp\/B00282JLDK\" target=\"_blank\">USA Pans cookie sheet<\/a>. Bake for 30-45 minutes, turning as necessary to get all sides a solid deep brown.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is another variant for baked goods. Ingredients 175 grams Almond Flour 2 TBS Golden Flax 2 TBS Powdered Psyllium &hellip;<\/p>\n<p><a href=\"https:\/\/belegaer.com\/blog\/?p=197\">Continue reading &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,4,17,5],"tags":[],"class_list":["post-197","post","type-post","status-publish","format-standard","hentry","category-baking","category-food","category-paleo-cuisine","category-recipe"],"_links":{"self":[{"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=197"}],"version-history":[{"count":1,"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions"}],"predecessor-version":[{"id":198,"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions\/198"}],"wp:attachment":[{"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/belegaer.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}