MLK
Posted on January 20, 2008 in activism by Elana
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
Elana, your recipes sound yummy! I would like to try the fig newton bars.
Where do I find yacon? I am assuming it is a flour form. I read the answer to what it is, but I can't find where to find it. Do most stores carry it?
Thank you!
ro
Ro,
Just go to the Fig Newton recipe and click on the word "yacon" in the list of ingredients, you will be taken to a site that sells it.
Hope this helps.
Elana
Thank you so much!!! hope they come out as good as yours!!
Also, Have you ever thought of encorporating other flours in your baked goods..like amaranth or quinoa...sorghum..I know they have more carbs, but they also have higher protein than...let's say, brown rice.
Would the other flours make the difference in the glycemic index that much higher?
ro,
Those flours sound great, though I stick to almond and coconut flours as I have trouble digesting grains. For more on that, see this post.
Thanks,
Elana
Elana, that all makes alot of sense...and my husband's trainer pretty much told him the same things about food. Our bodies did not catch up to all the processing. We need to eat like our ancestors...like "cavemen"!
We all would be much better off.
I commend you for sticking with it!
Thank you for all your ideas.
ro
ro,
I appreciate all of your comments and questions! As you mention above, food has become complicated; I've really enjoyed simplifying things and getting back to food basics (with some good desserts of course).
Elana