Cacao powder, melted coconut oil, and almond/nut butter + anything.
Cooking Tomo’s Serbian Dish – Bosanski Burek
1.1/3 water to cup of fine flour ratio
2.Roll into ball and then press out with roller to creaseless
3.Store by covering w/ avocado/olive oil and putting in a bowl, covered by a bag (must let it rest for a few hours).
1.Use thin cloth over table
2.Spread dough with hands first then lay on table.
3.Pull at edges to spread as thin as possible
4.Tear off perimeter of dough and store for future use.
5.Add ingredients in a line.
7.Grab cloth and flip dough over ingredients
8.Roll it from there to wrap it all completely.
9.Add oil on top of the snail/snake shape and spread all over top via plastic brush utensil.
5.Bake at 400 for 20mins / until you smell it cooked. It should be golden brown crispy on top.
“Get Some” Ice Cream – A Low Carb Ice Cream Miracle
•4 whole eggs (pastured is ideal, if not, organic cage-free)
•4 yolks (in addition to the whole eggs above)
•2 tsp vanilla (I use Vanillamax)
•1 gram vitamin C (ascorbic acid) or 10 drops apple cider vinegar or lime juice to taste.
•100 grams (7 tbs) grass-fed butter
•100 grams (7tbs) coconut oil (or substitute half Upgraded Cacao Butter for amazing taste)•50 grams (3tbs + 2tsp) XCT oil (important for consistency)
•80 grams (5.5tbs) xylitol or erythritol (or more to taste – you can add up to 160 grams if you want)
•~100 grams water or ice (just under 1/2 cup; add less than you think you need, then increase the amount).•(optional) 1/4 to 1/2 cup of low-toxin Upgraded Chocolate powder
Blend everything but the water/ice in blender. It takes a while to get the butter blended into perfect creaminess.
Add water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture
Pour the mixture into an ice cream maker and turn it on.
This will make perfect consistency ice cream. Then you and your partner can enjoy it, give it about an hour for the magic to start happening