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What was your fasting blood glucose? (full on chat)
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<blockquote data-quote="ianpspurs" data-source="post: 2294592" data-attributes="member: 193971"><p>Great art and a busy day yesterday. Almonds? The kettle does the grinding as part of the cycle. Soak the nuts at least overnight, drain and rinse. Tip into kettle, add water to the line then switch on. I run through 2 different sized sieves - plenty of meal/slurry. We used to dry this - defrost in oven on grease proof paper- then grind into fine almond flour but we rarely bake anymore - too much blue air at the failures. Don't even make the infamous CCBs but may resume those if I get weight back where I feel it should be.</p></blockquote><p></p>
[QUOTE="ianpspurs, post: 2294592, member: 193971"] Great art and a busy day yesterday. Almonds? The kettle does the grinding as part of the cycle. Soak the nuts at least overnight, drain and rinse. Tip into kettle, add water to the line then switch on. I run through 2 different sized sieves - plenty of meal/slurry. We used to dry this - defrost in oven on grease proof paper- then grind into fine almond flour but we rarely bake anymore - too much blue air at the failures. Don't even make the infamous CCBs but may resume those if I get weight back where I feel it should be. [/QUOTE]
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