Through the Fire
I spent some time this morning listening to one of the lectures from my Eating Psychology Certification Course, a discourse on macronutrients, and particularly fat. In the diet world, I dare say nothing is more feared than fat, both culinary fat and the fat we have in our bodies.Â Fat has been a dirty word for quite a while now. Books and books and books have been written on how to get rid of it. Cookbook after cookbook has been written about how to substitute for it. Those of us who are fat are shamed and teased and hated. Children are ridiculed. Some say that fat-ism is the last socially acceptable form of bigotry. No one likes fat people and it is socially and culturally ok to say so.
That is enough of a rant for me right now. I thank the Universe that the tide is starting to turn. More and more fat people are standing up and showing their beauty. Check out these sites…
And, more and more nutritional information is being published about the actual benefits of eating fat. A large portion of the curriculum for my eating psychology course is dedicated to breaking down the myths about nutrition, exposing our toxic nutritional beliefs. We have a very powerful one about fat which is that fat will make me FAT. No, it won’t. That’s an outdated belief whose time has gone.Â We NEED “good”fats in our diet.Â Good means natural, pure, organic, unprocessed. It means animal fat from well cared for animals – butter, lard, tallow, duck fat. It means organic cold pressed olive oil that hasn’t traveled thousands of miles to get to you. It means oils which are fresh and not rancid. It means oils from seeds such as hemp. Coconut and red palm oils which have sustainably harvested.
Here is just some of what fat does for us :It gives us that sense of fullness, of satiety/satisfaction, of nourishment.
It elicits the pleasure response, sending endorphins spinning through our systems.
Good cooks will tell you it makes food taste better.
It gives us sustainable energy.
We need fat for hormone production, it helps regulate blood sugar and insulin production.
Cool, huh ?
So, Please don’t skip the butter on the biscuit.
Being gluten free mostly means no biscuits for me. My southern friends have cringed at me calling this recipe a biscuit one, so call it flatbread instead. By whatever name, it makes a delicious baked thingy that cries out for butter. With an egg and a cup of something warm,Â it is a comforting breakfast.
Coconut flour Flatbread/biscuits
makes 4 small bread rounds
3Â Tablespoons Coconut Flour
2 Tablespoon Coconut Oil, Melted ( or butter)
2 Eggs ( local and pasture raised organic)
1/2 Teaspoon Sea Salt
1/4 Teaspoon Baking Powder
All of these ingredients can and should be organic.
Preheat your oven to 350 degrees. Prepare a baking sheet with parchment paper. Mix all ingredients thoroughly. An interesting aspect to coconut flour is that it tends to get really clumpy when you combine it with wet ingredients. Please sift your flour first. The clumping will happen anyway. You must have to keep mixing until the clumps are gone. I have at times used my stick blender for a recipe such as this, or use a hand mixer. Divide mix into 4 and place dough onto paper. The original recipe indicated that it would be runny but I found it is pretty thick. So, use your hands ( wet them a bit) to pat it down. Thinner, the bread will be crisper. Thicker, it will be more like a biscuit. Bake for about 10 minutes, until starting to turn golden.
Split them in half and spread with softened butter. Enjoy!
Have you ever tried compound butter ? Try mixing softened butter with your favorite herbs or spices. Add some citrus zest and/or some honey. Try these recipes. One of my favorites is mixing butter, cinnamon, and some raw honey. Cinnamon is a good winter warming spice and it helps control blood sugar. Raw honey is preferable to processed honey as it keeps its antioxidant properties as well as lots of minerals. It also helps keep your good gut bacteria happy. And, of course, it’s a delicious mouthful of comfort.