Based on a lot of yesterday’s comments, it seems like the imagination is something we need to keep in balance. A lot of you were interested in the tempeh strips I had, so you can click here to see the brand I used.

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When you hear “jungle” what do you think of? Well I think of monkeys pealing bananas, elephants munching peanuts and big luscious green leaves.

So since a few days ago I felt like creating a jungle out of my kitchen (what a mess) I decided to make up some:

Jungle cookie dough dip:

(based off of Katie’s Cookie Dough Dip)

  • 3 tbsp peanut flour,+ 5 tbsp water
  • 1 tbsp chia seeds
  • 2 tsp vanilla extract
  • 2 tsp banana extract
  • quarter cup + 2 tbsp almond breeze
  • 1.5 cups of chick peas
  • spinach (handful)
  • 1.5 tsp xanthan gum (If it bothers your insides then omit and use less liquids)
  • 5 stevia packets

 

I mixed everything in my blender, and divided into jars for later consumption.

My first jungle cookie dough covered fruit bowl was delicious…

my second jungle cookie dough with lemon curd mixed in was divine…

…but it all went downhill from there…

Have you ever wondered why some food spoils faster then others? I’ve noticed that some of my baked goods spoil really fast, while others last longer. Since I have an insatiable hunger for knowledge (and food), I set about some research to get down to the truth.

source

“Sugar preserves food by lowering the water activity (aw). If the aw is 85 or less, spoilage and pathogenic microorganisms can’t grow. Microorganisms all need proper food, water, temperature and acidity to grow and adding sugar to appropriate levels can prevent bacterial growth.”

There we have it, the reason why this dip was inedible by the second day, and most likely the reason why my Lemonhini muffins were spoilt after the 3rd day! I don’t think the spinach in the jungle dip would help much either.  If your looking for a similar dip that looks a whole lot better check out Nikki’s Banana Walnut Hummus!

I had never actually considered the reason for sugar in recipes other than sweetness of course, but that sparked my curiosity about the purpose of other baking ingredients:

  • Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. (source)
  • Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). (source)
  • The main function of salt in cake recipes is to enhance the flavor of the other ingredients. Its presence perks up the depth and complexity of other flavors as the ingredients meld. Salt also provides a balance to the sweetness of cake batters—but a salty flavor should not be discernible. Depending upon the method of combining ingredients, salt can also have a strengthening effect if it’s combined with egg whites. If whipped egg whites to which salt has been added are “folded in,” they’re better able to hold their volume. Although salt is not considered to be an aid in leavening, it can contribute slightly to the volume of some recipes. (source)

So there you have it, every ingredient matters so be sure to keep that in mind next time you start tampering with a recipe

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Have you ever made something that spoiled really quickly? What was it? Do you follow recipes exactly? Are you a fan of whole chickpea’s? (I prefer mine in hummus!)