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Blackberry apple pudding with Mackerel potato biscuit:
Biscuit: 3 ounces potato or 2 ounces somewhat shriveled potato and 1 eighth cup water 1 ounce canned mackerel 1 tablespoon (.9 ounce) raw pea flour 2 tablespoons (.4 ounce) flax meal 2 tablespoons (.2 ounce) fine ground wheat bran 2 teaspoons (.3 ounce) canola oil 1 half teaspoon (.1 ounce) tomato powder 1 pinch salt 1 eighth cup (1 ounce) water Pudding: 1/3 cup (1-3/4 ounces) blackberries 2 tablespoons sunflower seed butter 2 tablespoons apple fiber powder or 1 tablespoon whole apple powder 1 tablespoon oat flour 1 tablespoon sugarPeel 3 ounces potato and cut into 1-quarter inch pieces.
Put the potato and 1-eighth cup water into a personal blender/smoothie maker.
Run until smooth, about 1-1/2 minutes.
Add 1-ounce mackerel to the blender and run until smooth.
Put into an empty mixing bowl:
the potato/mackerel slurry, 1 tablespoon pea flour, 2 tablespoons flax meal, 2 tablespoons bran, 1 half teaspoon tomato powder, 2 teaspoons oil, and 1 pinch salt.
Spread the mixture into a 1-half thick layer on a plate.
Make a 2- or 3-inch hole in the mixture at the center.
Put 1-third cup berries into a wire mesh strainer. Use the end of a tumbler to press the juice from the berries. Yield is 1 to 1 and 1-half ounces.
Put the berry juice into a mixing and or portion bowl.
2 tablespoons sunflower seed butter, 1 tablespoon apple powder, 1 tablespoon oat flour, 1 tablespoon sugar, 2 teaspoons canola oil, 1 tablespoon sugar and mix until uniform.
For a medium firmness, heat the donut shaped cake in a 1000 watt microwave oven for 6 minutes and 20 seconds; for soft, subtract 20 seconds; for extra firm add 20 seconds.
For a 500 watt oven add 2 thirds: 10 minutes 35 seconds for medium firmness; subtract 35 seconds for soft; add 35 seconds for very firm. --------------------------------
For medium firm, heat to boiling:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
6.9 ounces X 20 seconds per ounce = 138 seconds.
Dry weight is total weight - total water (6.9 - 4.1) = 2.8 ounces.
Water to leave in is 10/90 times dry weight (10/90 X 2.8) = .3 ounce.
Water to remove is total water - water left in (4.1 - .3) = 3.8 ounce.
Time to evaporate water: 3.8 ounces X 46 seconds per ounce = 175 seconds.
Plus to replace heat lost to air: 175/60 minutes X 12 seconds per minute = 35 seconds plus 35/60 X 12 = 7 for a total of 42 seconds.
(assume potato is 90 percent water and meat is 40 percent water)
If the cake is not firm as desired heat another 30 seconds.
Let the cake cool and firm for a few minutes.
Cut the cake loose from the plate using a knife or spatula so it will be easier to eat.
if frozen berries are used, heat the berries 20 seconds in microwave oven to unthaw so processing time is not excessive, or let the berries sit in water for a few minutes to unthaw.
Warm berry/carrot mixture if desired by heating 15 to 25 seconds in a microwave oven.
Serve side of seed, hazelnuts, chestnuts, or sunflower seeds for a light meal.
Berry/seed butter pudding: a moderately sweet and tangy dessert.
Cake: intense potato and definite mackerel flavors, pleasantly salty and very chewy.
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