I've just had a look at the new cookbook on line and was wondering:
the courgette and sprouts recipies
why is the carbo content of these so high. I thought courgettes and sprouts were "free" foods and can't see what else in the ingredients that would make them so high
Also I cannot find almond flour anywhere. Would blending ground almonds to dust make it into flour. And if I changed it for rice flour would the recipie work for a gluteen ?
the courgette and sprouts recipies
why is the carbo content of these so high. I thought courgettes and sprouts were "free" foods and can't see what else in the ingredients that would make them so high
Also I cannot find almond flour anywhere. Would blending ground almonds to dust make it into flour. And if I changed it for rice flour would the recipie work for a gluteen ?