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How I Cured Morgellons
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1/24/2016 2:04:08 PM | Hi everyone, These are some English baking/pudding recipes I have been working on. LEMON SURPRISE PUDDING 50g butter (softened) 2/3 cup xylitol 2 large lemons or 3 small 4 eggs (separated) 4 tbsp coconut flour 1 tsp baking powder 1 cup almond milk Beat butter and xylitol togethether. Add lemon zest and juice and mix in followed by coconut flour. Then mix in egg yolks and almond milk. Whisk egg whites until stiff and fold into the mixture. Pour into a baking dish and bake at 180 C for 30 minutes until golden brown on top. There should be a light sponge on top with a lemon sauce at the bottom. If the sponge is too runny cook for longer. LEMON CURD SLICE 2 lemons 2 eggs 3 oz unsalted butter 6 tsp stevia 6 oz ground almonds 3 oz coconut flour 4 ½ oz butter 4 ½ oz xylitol the rind of two lemons To make the lemon curd, whisk the juice, rind and stevia and eggs together in a heatproof bowl and add the unsalted butter cut into small pieces. Put the bowl over a pan of simmering water for 15 to 20 minutes stirring frequently until the mixture is thick. Mix the ground almonds and coconut flour together and rub in the butter. Mix in the lemon rind and xylitol. Grease a baking tray 10” x 7”. Put half the almond and coconut mix into the tray and press down evenly and firmly to make a smooth base. Tip the lemon curd on top of the base and spread evenly. Scatter the remaining half of the flour mix onto the lemon curd so that it covers evenly and press down lightly. Bake at 170 C for 20 minutes until golden brown. Leave until completely cool in tin before cutting into squares. It may benefit from time in the fridge to become totally firm. It will keep well in the fridge or freezer or for a few days at room temperature. APPLE CRUMBLE (For 2-3 portions) 1 large Bramley cooking apple or two smaller apples 2 oz ground almonds 1 oz coconut flour 1 ½ oz butter 1 ½ oz xylitol 1 tsp stevia ½ tsp ground cinnamon Preheat oven to 180 C Peel and chop apple into ½ inch chunks and put into saucepan with 5 tbsp water, stevia and cinnamon. Cook over low heat for 5 – 10 minutes until apples start to soften and fluff at edges. Take off heat. Taste and add more stevia if needed. Put apple into a small baking dish. Mix the two flours and rub in butter by hand or in food processor. Add xylitol and mix in. Tip on top off the apple and spread out. Cook for 20 – 30 minutes until golden brown. |
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