However, now I am neither pregnant nor breastfeeding more than once per day I'm curious. It started with buying some quinoa. How the blazes do you cook it so it doesn't taste like bitter sand? Anyone? Anyone? Bueller?
The quinoa went back into the cupboard (and to Pinterest) and I began using polenta and couscous more regularly than pasta. Baby steps. Baby steps.
I began to hack our daily bread by adding linseeds to the white bread mix. Then linseeds and a ground mix of sunflower seeds and pepita. Then linseeds, ground pepita sunflower mix, wheat bran and some wholemeal flour. Then linseeds, ground pepita sunflower mix, wheat bran and wholemeal flour to wholemeal bread mix. And by golly, that bread is DELICIOUS.
Then chia seeds entered my life. Mr S commented on the insane cost of said seeds and I vowed to make them worthwhile! I added some to the bread mix. Delicious!
Mr S is embarking on a hike to Federation Peak and I began to wonder what I could bake for the crew to keep their energy levels up. Mr S says 'SUGAR. CHOCOLATE. ALL THE SUGARY CHOCOLATE.' which there will be, but I thought something different, too.
CHIA! LINSEEDS! CACAO! CRANBERRIES! SMUG SMUG COOKING!
THIS RECIPE! But with a few modifications. I added a tablespoon of cacao, a dribble of malt rice syrup, a dash of vanilla and a tablespoon of brown sugar, because it tasted like dirt otherwise. I omitted the garlic and onion.
I turned the oven on to 200oC, prepared the mix, wondered at the extraordinary cooking time (3 hours?!) decided they were deranged. I tried an hour, flipped and cut, then prepared for another half hour.
This happened.
Ah, crap.
I ran through all obvious mistakes in my head, ruling them out one by one. Obivously. I am a GREAT baker. The recipe was wrong. WRONG WRONG WRONG.
Then it dawned on me.
200oF. AKA 93oC.
I present to you a very expensive batch of compost. Ah, crap.
