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Friday, 15 July 2011
Paula's Carob Bikkies
The trouble with delaying posting a recipe is that every time I sit down to it I have different thoughts to to share. Today I want to tell you that a stroller has the power to stop escalators. Yesterday I wanted to tell you that Sylvia loves her new table and chairs so much that she has told me she will no longer be eating at the table with us. But earlier in the week I started writing about sacrifice and kids. This is my best thought out train of thought so I will follow it.
Having children means filling the house with their paraphernalia, taking 25 minutes to walk a couple of blocks, standing in the supermarket with a crying child. This week when I got the car serviced, Sylvia crawled across the garage floor where the mechanics work. You wouldn't want to see her knees after that! I had to laugh. It is all about perspective. Our house is crowded with Dolly's pram, highchair, cot, supermarket trolley, pens, playdough, lego, dollies etc. It might horrify some who value a spotless house but it fills the place with color and life. Walking so slowing along the road is frustrating but it also makes me take time to chat to Sylvia, notice my surroundings and smile at old ladies who think Sylvia is a doll. Even having a crying child reminds me that I am the one she turns to when she is upset. Having children is a sacrifice. Yet is it a sacrifice worth making.
It is very odd to be responsible for the food of someone who has different tastes. I've never cooked eggs in my life because I don't like them. Recently Sylvia has developed a love of boiled eggs. Preparing boiling eggs has never been a basic skill for me. Now I am learning how to get the yolk hard for Sylvia. I am no fan of carob but Sylvia seems to like it. She took a shine to my neighbour's gluten free carob cookies so I asked for the recipe. So you can thank Paula for the post but don't blame her for all my waffle!
Scienceworks a few weeks back. I was ignorant of a huge new dinosaurs exhibition that had recently opened. We stood in the long line for about 5 minutes. It hardly moved so we left. (If only we had bought online tickets we could have walked straight in.) When we had set out, all Sylvia had wanted was to go to the park. We were travelling by train so we stopped at North Melbourne station, watched some trains, went to the park and then had lunch at a cafe. Sylvia was delighted.
Tramezzini but it sometimes feels unfair to write up a visit separately when it is so coloured by my experience with Sylvia. I can say that the staff were friendly and my Croque Mademoiselle of leek, mushrooms and gruyere on toast was quite good.
Simply Sugar and Gluten Free who holds a weekly event called Slightly Indulgent Tuesdays.
Previously on Green Gourmet Giraffe:
This time last year: Nutella Blondies
This time two years ago: SHF Apricot sponge – by any other name
This time three years ago: Pumpkin soup and history
This time four years ago: Isa's Pizza - from disaster to delicious
Paula's Carob Biscuits
makes about 3 dozen
1/4 cup canola oil
1/2 - 1 cup sugar (I used 1 cup coconut sugar)
1/2 tsp vanilla extract (or 1 tsp vanilla essence)
1/2 cup carob powder (or a bit less)
2 cups quinoa flour (Paula used 3-4 cups)
1/2 cup rice flour (Paula didn't use this)
Put ingredients into a mixing bowl, mixing after each addition. I took Paula's advice and added the flour gradually and stopped when I had a stiff dough. She says hers is so stiff she can hardly stir it but I stopped when it came into a firm ball.
Roll dough into a log about 1 foot long and 8cm in diameter. Cut slices of about 0.5cm - or a bit thinner if you like them crispy. (Thicker are more moist.) Paula says it is easier to cut them once they have been in the freezer but I didn't find them too difficult when room temperature., though it is useful to cook only a few at a time. To freeze the dough, wrap log in baking paper and secure each end using a rubber band. Biscuits can be cut and cooked with frozen dough (ie you do not need to bring it to room temperature).
Bake at 200g for about 10 minutes. They will look dry when cooked but there isn't too much to give away if they are cooked because the dough is so dark but I don't think it matters too much as long as you don't leave them in too long. Cool on the tray or on a wire rack.
On the Stereo:
The Bestiality of - The bonzo dog doo-dah band