You can make porridge with flour and water. Even better if you have interesting flours you bought in a moment of excitement but never figured out what to do with. Butter and salt help the palatability.

[–] [email protected] 2 points 1 year ago (1 children)

Damn, I'm hungry now. Having scales handy helps things happen predictably and quickly.

Photo of a deep bowl ~450ml capacity, with cold water, yellow butter, and red sorghum flour dumped in. Not mixed together yet. There's a few patches of frothy sorghum that mixed with the water already.

Stir in a bowl: 50g red sorghum flour + 250g water + butter + salt.
Microwave on high for 2 mins, then stir.
Microwave on very low for 5 mins, then stir.

[–] [email protected] 3 points 1 year ago

Bowl of cooked sorghum porridge. Reddish-brown colour, a bit lumpy but otherwise smooth. Glistening in the light. Eating spoon sitting in it.

Done. It was a little bitter, but that's just the flavour of the grain. It's satisfyingly nutritious without being full of sugar to mess with my teeth or give me a sugar crash. It'll keep me going for a few hours now.

If I'm smart, with my new-found energy I'll now set about making a proper big meal with vegetables and more substantial proteins with plenty of leftovers to fridge for the coming food crises of tomorrow and the next day and the day after. I might make a biryani. Oh but I should really do my assignments. I really shouldn't open any more tabs.

[–] [email protected] 2 points 1 year ago

You're basically eating batter. I dig.

[–] [email protected] 2 points 1 year ago

how do you know about my traditional rye flours