As we head into a week of remembering all we have to be thankful for, I'm grateful for all of you who have become friends and colleagues in the effort to help African cuisines take their rightful places at the global table. Well done, but the battle is no where near over.
On another note, my two latest efforts with Ghana gluten-free biscuits/cookies, and my current prototype of a cookie cutter, can be seen below. The cookies on the right use a gluten-free multi-flour base and a little mashed ripe plantain. The one on the left is my first effort at blending cassava and tiger nut flours with coconut oil and sugar. Still working on getting it right. Any suggestions welcome. Working on flour combinations, thickness of dough, baking temperature, sugars, chilling, oils, etc.