This is a fairly simple recipe for a quickbread, but it does require one unusual ingredient.<\/p>\n
The base of this is the curds from clabbered Kefir. Simply let a live culture Kefir (the final liquid, not the mother colonies that you use to make it) sit out at room temperature for a day, and clabber up. Then drain the whey from the resulting curds.<\/p>\n
Ingredients:<\/strong><\/p>\n Instructions:<\/strong><\/p>\n Oil a pan (either of <\/a>these <\/a>works well) with a little bit of a neutral oil. Heat the oven to 325 degrees (300 if you are using a Convection oven).<\/p>\n Combine the flax meal, curds, almond flour, eggs, and salt in a mixing bowl, and mix well.<\/p>\n Melt the butter.<\/p>\n Add the Baking Powder to the batter, and mix well. Then immediately, add the melted butter, and again, blend well.<\/p>\n Divide the batter equally into the wells in the pan (this recipe will fill either of the two pans listed above).<\/p>\n Bake for 45 minutes. Remove from the oven, and immediately remove from the pan and onto a cooling rack.<\/p>\n","protected":false},"excerpt":{"rendered":" This is a fairly simple recipe for a quickbread, but it does require one unusual ingredient. The base of this …<\/p>\n\n