Welcome, everyone! Minimalist Baker celebrates simple cooking by sharing recipes that require 10 ingredients or less, 1 bowl, or 30 minute or less to prepare. All eaters are welcome. Whether you’re new to Minimalist Baker or have been around for a while, we’re so glad you’re here. www.minimalistbaker.com/ Want more recipes? Check out our book: minimalistbaker.com/everyday-cooking/
@Minimalistbaker cool, the raw seed is made of fat.when you soak it and let it begin to sprout, it becomes protein. Also, seeds are high in oxalates. Soaking revoves the oxalates.
@Minimalistbaker thank you yes so for instance in the numbered steps of the cook: for bullet number 1 it should say something like "add onion and cumin and cook until fragrant or until the onion becomes translucent" Then for bullet point 2. Adding the cilantro, pepper, ginger, garlic mix it should say something like "cook until the mixture becomes jammy or for 2 to 4 minutes" something like that so we have markers of the cook time Thanks again and great job!
Thank you so much for sharing the recipe. I tried it and it tastes sooooooooo goooooood! I had to make some changes which was adding dates to the crust not sugar, and I bought the wrong cream so I ended up having the cornstarch mix alone with bananas on top and it still came out delicious. Thank you so much for
Hi! If your dates aren't moist and sticky, soak in warm water for 10 minutes then drain. The amount of water will depend on the stickiness of your dates, so add a little at a time until the desired consistency is reached. There's a link to the full recipe in the description. Enjoy! 💛
A blend of spices such as turmeric, coriander, cumin, and more. You can find our curry powder recipe and learn more about it here: minimalistbaker.com/diy-curry-powder/
I bought Millet flour online, but found it course. Then I thought 'I'll use it to dip in chicken wings'. So I dipped them in egg first, then in another bowl, I added nutritional yeast to the millet flour, herbs (garlic/onion powder), salt pepper etc. It was one of the BEST coatings I've made yet. Crispy, crunchy and golden brown. I'll always use the Millet flour now for chicken wings or crumbing fish. Oh and I bake the chicken wings, rather than deep fry, much less oil.
