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Soft and chewy gluten free cookies mexican with cacao, mesquite, ginger and cayenne. They are sweet with just the right amount of kick. The perfect winter cookie to dunk into a hot mug of tea!

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Everything in nature slows down, all her energy goes back into the earth. I like to see winter as the chance to do the same. A lot of deep rest, restoration, reflection and grounding.

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Creative mexican like experimenting with indigo dye, Shibori style a Japanese techniquemaybe a spot of gardening my patch is looking VERY neglected hot, and if I can find one locally — a ceramics class. Of course — all of biggest camel toe naked hot, will no doubt be interspersed with a healthy dose of mess making in the kitchen.

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They turned out perfect — soft in the centre thank you, almond butterwith just enough chew, and plenty of warming winter spices. A hint of sea salt sprinkled over the top before serving really made them next level.

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Total winter comfort food at its best. Sorghum is a whole grain grown predominantly yeni rivera en porno Africa and parts of Asia — particularly, India. According to the Whole Grains Councilit is the fifth most important crop in the world — its robust nature makes it indispensable during times of drought.

It is gluten free, and relatively high protein High protein gluten free flours are needed in baking to mimic gluten — which is also a proteinthough as you know, quite a problematic one. Being a whole grain, sorghum is also high in dietary fibre 8.

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There are many varieties of sorghum, though the red whole grain is known to contain high levels of protective antioxidant polyphenols [1]. In fact, the antioxidant levels of these darker, pigmented varieties are comparable to fruits and vegetables, and certainly far higher than other cereal grains [2]. Taste and texture wise, I feel like it is perhaps the closet gluten free flour to wheat.

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Amaranth has a strong grassy note, whilst millet and certainly quinoa are a bit bitter. As with all store bought flours, I use them in moderation.