On Thursday, February 27, 2014 2:41:04 PM UTC-6, sf wrote:
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> Thanks! I looked at more recipes and see I can vary it by replacing
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> the ground coriander with ground cardamom or black pepper.
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> Interesting mixture indeed!
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I'd always rather black pepper than coriander.
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> Thanks Ophelia, if I made it - I'd have to eliminate the almonds (at
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> least on one portion) because I just found out one of my darling
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> granddaughters is allergic to almonds. I usually give pieces of the
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> cakes I make to my children and families - that way we can indulge
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> without going overboard.
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> In any case, we knew for sure GD was sensitive to chickpeas, because
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> she gets hives if they are ingested and a contact rash if one of us
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> handles something like a falafel and then touches her without washing
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> our hands. Unfortunately, she had so many false positives (things the
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> blood test said she'd react to and didn't) that my DD forgot almonds
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> were on the list, gave her a whole glass full of almond milk to drink
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> last weekend and GD spent the night vomiting, poor little thing.
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I think almond milk should be called almond water. For those who are
not allergic, it is very healthful, but a bit pricey. Maybe if I'd
added a little sucralose, it would have improved it. I finished the
only half gallon I bought, and won't buy it again.

--B