Not exact matches
Add 100g cubed feta, followed by the seeds of 1/2 a pomegranate, ⅛ cup of mixed
nuts and seeds of your choice (I used pumpkin seeds and almonds), and
lastly a sprig of mint into each jar.
3) alwAys
add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the flours gently into yolks and
lastly the whipped whites 6) before you see the last bit of flour disappear, gently fold in any additional
nuts and seeds like I
added sunflower seeds and flax and pumpkin seeds.
Lastly add the pecan
nuts and stir to ensure evenly mixed.
And
lastly, experiment with consistency: Yogurt and crème fraîche lend themselves to a silky finish, while toasted seeds and
nuts add texture.