[Sca-cooks] RE: Sca-cooks digest, Vol 1 #1128 - 10 msgs

[Susan Fox-Davis]

We have several good "natural foods" grocery stores in LA that sell Spelt
products, so we won't have to mail-order the flour.  However, I don't think that
shortbread with Splenda will really work due to the lack of sugar's unique
chemical properties.  The crepe sounds like a possibility, we will have to do
some scientific experiments in the coming weeks.

Maybe a sunny aspic or gelatin mold of some kind?

Selene, Caid

Margali wrote:

> I would suggest that rice 'pudding' we were discussing recently, a white
> gaspacho [should be in archives from september IIRC or the florelegium],
> some sort of baked and chilled fruit compost made with perhaps nonalcoholic
> 'wine' or cooked in apple cider or some other juice in place of the wine, a
> salat of mixed greens, and the like.
> I can recommend the ground to order whole grain spelt from gold mine natural
> foods, they have a coarse and a fine ground. The fine ground make decent pie
> crusts, crepe/pancake/frittour batters and has a wonderful nutty/sweet
> taste.
> margali