After almost two years working on the Ghana-friendly flour mixture and recipe, and perfecting the Akinkra stamps, BETUMI now has a (copyrighted) version of two stamps ready to be shared (commercial manufacturing is in the works). Fran plans to be in Ghana (Tema) during July, and if time, stove, and electricity cooperate, is planning a workshop (free, but invitation only) while there.
Why "Ghana-friendly," you ask? It's sad to me that folks think they HAVE to import cutters, wheat flour and butter in order to have delicious, crispy biscuits with indigenous designs on them. Vegan, because shortbread biscuits (cookies) need no eggs, and this version needs no butter.
The workshop (assuming it happens) will begin with a discussion of gluten-free baking and the chemistry behind it. Believe me, one cannot just substitute any old flour for wheat. It's an art.
We'll then discuss:
#1) Preparing the gluten-free flour mixture: the various flours, starches, and flavors
#2) Preparing the biscuit (cookie) doughs using the flour mixture (Hint: think flavors like coconut, ripe plantain, pure vanilla, chocolate, sugar. . .)
3. Chilling, rolling out, cutting and baking the biscuits (vanilla or chocolate):
Enjoy with a cup of tea or coffee or juice!