tag:blogger.com,1999:blog-9086173967890508651.post6311436243856669592..comments2023-04-13T05:34:04.570-04:00Comments on The Rife Observatory: a bit of this and that...Leah Rifehttp://www.blogger.com/profile/05843324234310268331noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9086173967890508651.post-84368036134281972252013-01-14T16:59:17.364-05:002013-01-14T16:59:17.364-05:00sooo many good chickpea recipes, are those allowed...sooo many good chickpea recipes, are those allowed. and happy new year!!! finn is so adorable :)khttps://www.blogger.com/profile/12280510323058001105noreply@blogger.comtag:blogger.com,1999:blog-9086173967890508651.post-2567223214720220782013-01-12T15:07:33.007-05:002013-01-12T15:07:33.007-05:00Thanks, Amy, I will try that! I love whole wheat,...Thanks, Amy, I will try that! I love whole wheat, but you're right...it has a noticeable texture that I don't like for desserts. :) I have tried rapadura sugar in baking, and you can't hardly tell a difference. We've also been using a lot of raw honey. Baking it will kill the good enzymes, but it's better than white sugar.Leah Rifehttps://www.blogger.com/profile/06861156994514355869noreply@blogger.comtag:blogger.com,1999:blog-9086173967890508651.post-52314660159767362782013-01-12T10:22:20.425-05:002013-01-12T10:22:20.425-05:00For baking try whole wheat white flour instead of ...For baking try whole wheat white flour instead of going to just whole wheat flour. It's the same nutritionally but made with a softer wheat so it's more the texture of white flour. If you make breads you'll still have to add gluten to it but it doesn't have the "grainy" texture that wheat does. I've decided to stop buying all purpose flour and just use that. We made cookies last night with it and you couldn't even tell it was wheat flour. Now we have to figure out good baking substitutes for processed sugar...Anonymoushttps://www.blogger.com/profile/07350937466256486034noreply@blogger.com