Try and find cage-free, vegetarian feed brown eggs. The taste difference is amazing, and so is its energetic levels. Franken eggs have a chemical aftertaste, and these days, don’t even taste like eggs any more. The shell walls are very thin and have defects. Hens that are fed properly, like before bio-engineering, and can hunt and peck, have strong egg shells, taste great, and do not leave a chemical aftertaste in your mouth. You are what you eat. Remember that.
Your sugar should be pesticide free organic cane sugar. Your body absorbs it in under 20 minutes. HFCS takes 3 to 4 hours to absorb and gives your body a franken sugar molecule it cannot process, causing diabetes. HFCS is evil and should be banned from the world food supply.
2 cups of sifted flour
1/2 teaspoon of sea salt, fine
2 teaspoons of baking powder (make sure this is organic because non-organic has aluminum in it and that stuff will turn your brain into mush. Think alzheimer’s disease)
2 tablespoons of cane sugar, fine grain
1/4 cup of light cold pressed olive oil
1/2 cup of distilled water or low fat raw milk
1 organic, range free, vegan egg
making the makings:
Preheat oven to 400 degrees F.
Take all the dry ingredients and combine them well in a big bowl and mix them thoroughly with a wisker. In a measuring cup of the olive oil, gently beat in one egg until mixed – add this to the dry ingredients, slowly and gently mixing until you get little balls of sticky but floury mix. Then, slowly add the water (mixed with a little cream or half and half to thicken it) or low fat milk until you get a very sticky mess. Refrain from kneeding on a board. You want a very gooey, sticky mess.
On a cookie pan covered with foil, scoop out lemon sized dollops of mixture onto the pan. You should get about a dozen dollops. Place in oven. Bake for 15 minutes.
Mmmmm…. Low cal and fluffy.
You can open them up and add jam or whatever and make a small sandwich.