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Pyramid Cakes
100g Wheat Flakes (I used Rolled Triticale)
100g White Flour
100g Honey
2tbsp Water
1tbsp Olive Oil
1) Soak the Wheat Flakes in Honey for 6 hours (I left them overnight)
2) Preheat oven to 400F (200C)
3) Add all ingredients to the Wheat Flakes and Honey and create a sticky dough.
4) Divide into 16 servings shaped like pyramids
5) Oil a baking tray with olive oil and arrange pyramids on it
6) Bake for 15 minutes.
7) Remove from oven and cool.
16 Servings, 73 Calories, 2g Fat, 15g Carbs
Carthaginian Porridge
300g Cheddar Cheese
100g Wheat Flakes (I used Rolled Triticale)
60g Honey
1 egg
1) Preheat oven to 380F (190C)
2) Grate the cheese into a casserole dish
3) Mix in wheat flakes
4) Stir in honey until it's evenly spread
5) Whisk in the egg, then fold it into the mix
6) Put a lid on the dish and bake for 30 minutes.
7) Add a spoonfil of honey to each serving.
5 Servings, 366 Calories, 22g Fat 27g Carbs
100g Wheat Flakes (I used Rolled Triticale)
100g White Flour
100g Honey
2tbsp Water
1tbsp Olive Oil
1) Soak the Wheat Flakes in Honey for 6 hours (I left them overnight)
2) Preheat oven to 400F (200C)
3) Add all ingredients to the Wheat Flakes and Honey and create a sticky dough.
4) Divide into 16 servings shaped like pyramids
5) Oil a baking tray with olive oil and arrange pyramids on it
6) Bake for 15 minutes.
7) Remove from oven and cool.
16 Servings, 73 Calories, 2g Fat, 15g Carbs
Carthaginian Porridge
300g Cheddar Cheese
100g Wheat Flakes (I used Rolled Triticale)
60g Honey
1 egg
1) Preheat oven to 380F (190C)
2) Grate the cheese into a casserole dish
3) Mix in wheat flakes
4) Stir in honey until it's evenly spread
5) Whisk in the egg, then fold it into the mix
6) Put a lid on the dish and bake for 30 minutes.
7) Add a spoonfil of honey to each serving.
5 Servings, 366 Calories, 22g Fat 27g Carbs
no subject
Clearly we should sit and talk Roman cuisine one of these days. My best friend is an avid reconstructionist, and I've dabbled here and there, too.
Finally getting through my EMail!