Injera fermented crepes

The secret to the texture is to not cook it
until there is a lot of fermentation happening.

Teff flour is way too expensive to use most of the time. So this can be made with other flours, like Buckwheat, Millet or Rye flour. Wheat, Rice and Maze are genetically denatured plants that we are addicted to. Don't use them!

Most people use Tefflon pans to make these. But if you add enough flour to the batter and the oil in the pan is hot enough, then it may not stick. And if you still have problems of it sticking, add eggs just before cooking. 

• Flour of your choice Do not use eggs!! Injera should be thicker than a crêpe, but not as thick as a traditional pancake.(see the video below)
• Non-chlorinated Water, enough to make a thin batter.
• Fermenting liquid from ripe KimChi or bread yeast not much is needed.
• Set in a warm place for a couple days. Until it is bubbling with a strong but not bad odor.
• Poor into a hot oiled skillet (that has been seasoned) very thinly.

How to make it not stick to the pan?

South Indian method of making Dosai/Dosa. You can use any type of Griddle such as non-stick, cast iron, stainless steel or even Hard Anodized. The trick lies in treating the griddle with oil and regulating the heat underneath. Take half Tsp of oil on a paper tissue/napkin, apply a thin layer of oil by rubbing/applying the oily tissue on the warm griddle. Now adjust the heat to medium high, (make sure that the Griddle is not too hot at any stage while cooking) sprinkle some water on the hot griddle, if the water evaporates instantly, it means that the griddle is hot. Now reduce the heat of the stove/ heater and pour the batter for the Crepe ( of any type/mix), it will never stick.

The old way is to use a black clay plate

 over a fire with a lot of oil built up on it.
And wait till the oil smokes before adding the wet batter.

injera on wikipedia

http://www.sbs.com.au/food/recipes/ethiopian-bread-injera

https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron

https://en.wikipedia.org/wiki/Seasoning_(cookware)

cast iorn cooking:
http://www.scienceofcooking.com/cast_iron_cooking.htm

problems keeping injera from stickiing:
https://www.chowhound.com/post/injera-sticking-1059470

Zen and the art of Kasha

http://natashaskitchen.com/2015/02/
15/how-to-cook-buckwheat-kasha 


Buckwheat (low carb non-wheat) toasted cooks faster and more evenly, but raw is cheaper to buy. Can be toasted in a wok.

• Raw buckwheat groats cooked in a small pressure cooker: half cup groats to 1 cup water.
• Toasted groats need as much as twice the water. Bring to boil then cover without flame, sit until finished. (¼ to 1/3 cup groats to a cup of water) [Another way is to add egg to the dry toasted groats then simmer in oil and salted water]

Flavors: (see page 157 of the Vegetarian Flavor Bible for more)

• Toasted sesame oil (best used for flavor not frying, only a little is needed)
• Stir-fried vegetables (optional)
• Mushrooms (fabulous) fried or sauce
• Garlic (essential)
• Cheese: Feta, Goat (delectable) or
• Sour cream (drained yogurt)
• Tomatoes
• Thyme, Parsley
• Onions: (dry flakes or fried)
• Walnuts, Cashews, Brazil nuts
• Ginger, Lemon juice or a flavorful vinegar
• Soy sauce: Shoyu or Tamari [or Umiboshi vinegar]

Nut Milk Cheese & Yogurt

http://www.onegreenplanet.org/vegan-recipe/roasted-garlic-and-fresh-herb-cream-cheez/

This is different form pate' because it is fermented!

• Ground nuts: {soak for 2 to 4 days} Cashews (the best), Pistachios, Brazil nuts, Almonds.
• Blend and drain in cheesecloth (colander with weight)

Yogurt Cheese:

• Or just use Machadamia nut milk from health food store. (Almond milk has too much additives) And incubate it with yogourt culture. Then drain it like yogurt cheese. 
• How to make yogurt thicker: http://www.culturesforhealth.com/learn/yogurt/thickening-homemade-yogurt/

Add flavors and micro-biotics before fermenting for a couple days.

• Lemon juice or zest?
• smoked chili powder?  (Chipotle)
• Nutritional Yeast flakes
• olive oil?
• Garlic
• Dulse flakes? (umami)

Probiotics:

• Miso (for the Umami flavor)?
• Acidophilus?
• Kimchi juice? (will start it fermenting fast.)
• yogurt whey?

Leave to culture for 24 to 48 hours in jars or a cheese ring. Dehydrate a bit?

After fermenting the cheese, if it is just too wet, you can bake it dry. Then it may need oil.

Chipotle chilly powder and Lime with Delicotta squash are affinities for almonds.... see the Vegetarian Flavor Bible, a book every one should have.

http://www.landsandflavors.com/basic-almond-cheese/

HOW TO MAKE NON-DAIRY YOGURT
One way to thicken nut milk is to add non-instant powdered milk. But that is dairy.
Adding sugar to promote fermentation is desirable only if you are not diabetic. Approximately 1½-2 teaspoons sugar per cup of milk is recommended. Rice milk doesn’t need additional sugar.
When preparing the milk, heat it to 160°-180°F, and maintain the temperature for 20 to 30 minutes. Then cool to culturing temperature (about 105° to 112°f)

(If milk is accidentally heated to over 180°F, simply let it cool back to 180°F before maintaining the temperature.)

Heating the milk denatures the proteins, allowing them to form a stronger network when exposed to acid (like lactic acid produced by the bacteria in yogurt cultures). Thus, a higher temperature, held for a longer time, will give you a firmer yogurt.

It's important to heat the milk slowly to make a creamy yogurt. Heating the milk too quickly will create a grainy texture.

http://www.culturesforhealth.com/choosing-milk-for-making-yogurt/

https://nomealnohealth.com/how-to-make-vegan-yogurt/

Sugar is Poison

This has nothing to do with 'Sweet Leaf' stevia

http://www.huffingtonpost.com/2015/04/06/
sugar-brain-mental-health_n_6904778.html

I accedently drank of these because I though the lable ment that is wes sweetened with with Stevia (Sweet Leaf is a product name of Stevia)

when I got to the bottom of the bottle I noticed the excesive sweetness. Never drink anything without looking at the lable!

Then these idots had the audasity to tell me that it has only 20 grams carbohydrate. I do not know anyone that can drink only half a small bottle of tea when thursty.

Almond-Coconut Muffins

http://sherievenner.com/thesehealthyelements/
gluten-free-coconut-flour-banana-muffins/

Through out all of your wheat flour!!!

It has way too much carbohydrate!!!

Coconut flour is low carb, and affordable.

• Almond four [optional] (this makes moist dough even with out the eggs)
• Coconut four [by product of the coconut oil industry, so it is very affordable] 16g carbs per ¼ cup.
• Macadamia nut milk (one of the few milks without additives)
• Almond milk (plenty of additives unless you make your own) or just plain water if you can afford it! Enough to make a pourable batter.
• Eggs! (You must eat fat or die with diabetes, like me!)
• Chia seeds may help hold it together but baking them is not good for their omega 3 fatty acids.
• Baking powder....not much.
• Cinnamon (helps you feel full)
• Lots of Vitamin Rich Butter (smother the muffins after their baked) you need fat, but not as much as you think!!!
• Stevia! refined has no after taste. [the only sweetener I use.]
• Banana (or Plantains) a very good sugar substitute with lots of potassium and unfortunately a lot of carbohydrate.
• Sugar is a narcotic stimulant. Corn-syrup is even worse.
• Gluten is protein, very few people are actually allergic to it. It is the carbohydrate in refined wheat that gives people allergic reactions.

I have seen at least two recipe's using 6 eggs to ½ cup coconut flour because the flour absorbs a massive amount of liquid. Use about 1 cup milk like coconut milk with 2 eggs to a ¼ cup coconut flour. Cook pancake-like batter in a pan with lid on top of stove, low heat.

Coconutoil is the biggest scam sense hydrogenated oil! They are even claiming that it is the only oil that will dissolve hydrogenated fats. Who do you think owns the industry? The same corporate person hood that owns Crisco! The ones that invented hydrogenated oil in the first place!

http://blog.paleohacks.com/coconut-flour-pancakes/#

Instant Mousse Pudding!

http://dailyburn.com/life/recipes/cherry-chia-seed-pudding/

• Double boiler or not, just keep whisking
  
  
  • Chia seeds about ¼ cup (4 tbsp 28g carbs) Chia seeds will thicken up when soaked for 10-15minutes.
    
    • Whisk in chia seeds....before melting chocolate
  • Chocolate milk about ½ pt (one cup). (milk is not essential) then heat or chill (do not heat past 100 degrees to keep the omega 3 intact).
    
  1. Milk: almond, macadamia nut, soy, etc
  2. melt shaved Bakers chocolate or use dark cocoa powder
  Options:
  • Top with orange zest meringue (egg white whipped until stiff)
    
  • Stevia is the only sweetener that I use, the refined liquid drops are not bitter.
  • Strawberry slices are very special
  • Vanilla extract is very desirable
  • Frozen very ripe bananas peeled and sliced (side)
  • Greek yogurt or coconut milk yogurt
  • Cardamom?
    

If no blender, heat the chocolate milk and the chia seeds then cool for thickening.

http://lorimerkitchen.com/2013/11/
21/basil-coconut-chia-pudding/

https://www.halfbakedharvest.com/thick-
creamy-chocolate-pistachio-chia-shake/

Off-grid Bread

Stove top Wok Oven

pie plate with vent holes

150 degree inside bread

I once read a book by an old miner. He would carry a large bag of flour to his cabin and the night before making bread he would pour water into the open bag of flour to let it soak in. In the morning he would lift out the wet dough to kneed into bread with his sour dough starter saved from the last batch. And let it sit most of the day to rise.

I am guessing that his cabin got rather cold by the time he returned from working or hunting. Mine does and I am not in snow country.

I have been doing this, but it does take a bit more flour that easily comes out with the wet flour. Enough to keep the dough from sticking to a spoon. But a moist dough is preferable to a dry dough.

I made a starter batch by simply leaving a ball of moist dough in a 'not too warm' place for several days. Or use active dry yeast to start a starter batch over night.

Do not use city tap water without Activated charcoal filtration! But Reverse Osmosis is much better. Chlorine kills bacteria. This is one reason why people have digestion problems. And fluoride is even worse!

http://www.breadworld.com/recipes/Sourdough-Starter-thinner-

SAVING STARTER
If you save a chunk of the bread dough and keep it in a cloth, it will last longer than the wet goo some people use. Lactic acid-producing organisms seem to thrive in a wet environment while acetic acid is produced more abundantly in a drier environment. Acetic acid (or vinegar) is the acid that gives sourdough much of its tang.

Just remember to keep feeding the starter every few days or even more often if the dough is wet. The bacteria eats flour even in the cold.



FLUFFY PAN BREAD
Mix up a new batch of dough the night before with the starter dough. Let it sit in the pan with oil on the bottom. Do not disturb the dough until you cook it with a very low flame until it smells good and ready to eat. Maybe longer.
Then turn it into pizza with sauce and melted butter. Or just eat it with soup.



Extraneousinfo about Sour Dough from “cultures for health” a PDF


A jello mold oven for cake or a pie pan in a wok or dutch oven should work even better than the small pan with lid that I have been using.

http://bwca.com/index.cfm?fuseaction=forum.
thread&threadId=234723&forumID=15&confID=1

https://aricooks.wordpress.com/category/savory-pies-and-quiches/

cast iron dutch oven

http://www.silverfire.us/survivor-rocket-stove-p10