I started off with a batch of shortbread cookies to take down to half star, where s'mores aren't only a tradition, but a NECESSITY. So I needed a graham cracker to put my future chocolate (coconut oil and cocoa) and marshmallows on. I found a fantastic recipe over at Paleo Spirit and whizzed it up. Only problem was, she said it would be super crumbly, but mine was a pretty wetish dough. So I had to keep sprinkling coconut flour and arrowroot on until it became a little drier. It was still a dough when I sliced it up, but it did start crumbling a teeny bit when I tried to put it on the baking tray. And the batter tasted good. And you know what that means...
After cooling, they turned out FANTASTIC. Ok, so I burnt them a wee bit, but I always burn shortbread. But like I said, they were uber tasty and shortbready. Guess who's ready for some arrowroot cookies made with actual arrowroot???
Then I transformed half-eggs into a half-jar of mayonnaise (this emulsion baffles me every time I make it). I'd bought some mustard powder so I wanted to try it out, because it's what people seem to be putting in their mayos. And I added three yolks and less oil because... why not? Yolks are probably better than oil, and I didn't want to use up all the olive oil (which probably would've happened if I was allowed to keep going). The mustard added a bit of a chilli kick. You'd take a lick of the stick blender and then wonder if your tongue is burning slightly from the mustard or the blade. But you'd continue licking it anyway.
