All will be revealed Tuesday morning. I’ll give you a few hints:
- It’s NOT a nut flour
- It’s NOT a legume flour
- It IS naturally sweet
As an “official tester,” I’ve used it in baking and most recently, breading for both liver and a trout dish.
Bonus surprise: the asparagus was oven roasted in a new MYSTERY oil as well.
I must say, that was hands down the best liver I’ve ever made. In fact, I’m doing it again tonight.
All (and much more) will be revealed on Tuesday morning.
Update: Did the whole liver, onions and potatoes deal again, but with lots more of Juka’s Red Palm Oil (100% Organic & Natural From Africa) in the wok.
MYSTERY OIL For the Salad, emulsified with coconut vinegar and apple cider vinegar (salt & pepper seasoning)
Update: The Post is Up.