Our Version of Idli

Below is a step-by-step process for how I prepare my version of idli batter.  A huge thank you to my friend for teaching me several years ago.  Idli have become a staple in our kitchen. 

Step one: at noon
Soak one cup of organic red lentils in pure water in glass bowl
Soak two cups of organic brown rice in pure water in glass bowl

step two: 8:00 pm
wash and strain the lentils and rice

step 3:
   after washing and rinsing, cover with a tea towel
and leave out until morning

step 4:

the following morning, rinse and strain the soaked lentils and rice

sprouted red lentils 

step 5:
add the soaked and sprouted rice and lentils to Thermomix bowl, blend
with about a cup of water

step 6:
cover the mixture with a tea towel
until evening

step 7:
enjoy the fermented poof

store mixture in mason jar in fridge

add some pink salt and fry up in cast iron pan with a little coconut oil

Yummy Soft-Baked Spiced Molasses Cookies

fresh from the oven

We were all in the mood for some warm cookies on a cold afternoon.  Little Brother and I decided to make these for snack and surprise Big Brother.  Little Brother and I enjoyed with some homemade coconut milk, while Big Brother enjoyed with some fresh Mill King milk. Next time, we will flatten them a bit more.  Three cheers for vitamin and mineral power-house: blackstrap molasses! original recipe found here. 

What you need:

130 g almond butter (Trader Joe's has smooth raw almond butter free of peanut cross-contamination)
130 g unsweetened applesauce
50 g coconut sugar
80 g blackstrap molasses
1 tbsp lemon juice
1 tsp baking soda
1 tsp all spice
1 tsp cinnamon
1 tsp vanilla extract
1/8 tsp pink salt
60 g coconut flour
60 g arrowroot starch
optional: sugar for sprinkling on top for added sparkle

What you need:

preheat oven to 350 degrees

combine and blend  in TM bowl, almond butter, applesauce, coconut sugar and molasses.  

add and blend the lemon juice, spices, vanilla, baking soda an salt

add the coconut flour and arrowroot

blend to form thick dough.  Dough should be sticky, but manageable.  If too thin, add 1-2 tbsp more of coconut flour

break off large sections of dough and roll into balls

arrange on cookie sheet lined with parchment paper.

you can do 6 large cookies or 10 medium ones

sprinkle with sugar if using

press to flatten

bake for aproximately 12 minutes

let cool and enjoy

Cooking With Friends: Tembleque

Tembleque is a coconut dessert pudding from Puerto Rico.  We had the fortune of making it with our friend from Puerto Rico. We love the texture and flavor of tembleque.  Free of egg, dairy and gluten and a great choice to make for friends and family with dietary/allergy restrictions. We made this on a hot August afternoon after serving a batch of not-so-perfect idli for lunch.  This is my first post in too many months away from the blog.