Yes, that’s right, secret stuff! I’ll get to that in a minute, but first, remember last Thursday‘s triple batch of hummus crackers? They’d finally finished drying and crisping up over the weekend.
From left to right below, these were made with all whole flaxseeds, a 50/50 mix of whole and ground flax, and all ground flax. The experiment was done to see which would come out best, and I’d have to say the award goes to the all-ground-flax batch (far right). I do enjoy the seedy crunch of the others, but when it comes to crackers, I guess I like a more uniform texture. Also, when I make these again at home, I’m going to increase the hummus:flax ratio to 2:1, instead of the 1:1 ratio I used for all these.
So about that secret stuff…something I kept from you last week is that we’d been brainstorming, conceptualizing, and writing recipes for our final project, which is a 3-to-4 course raw dinner. My menu is decided and set, and starting today, recipe testing is underway! I’m not going to make you wait till Friday to know what my meal will be, but I can’t resist making today’s post a bit of a teaser. Within the next day or two, I’ll let you in on some more details, but for now…
Oh, what could this be? And what’s with the oblong shape?
Hmm, how about these? Are they liquid, or not? Are they sweet, or savory? Are they a pair, or do they belong apart?
What might I be blending and grinding up here?
Those aren’t macaroons…
They aren’t donut holes, either…
And what could this neon saucy-looking stuff be?
In the meantime, feel free to venture some guesses about what my meal might include!