For stir-frying vegetables or scrambling eggs I use
whatever meat fat I have saved, or olive oil if I
don't have any meat fat. For baking I use ingredients,
such as nut butters and seed flours, that I don't need
any additional fat with.

Yes, I realize using nuts and seeds to make bread-like
stuff is controversial, and intellectually I somewhat
agree....but for me at this time almond muffins and
flax crackers keep me away from the much worse stuff,
so I continue to use them.

Andrea


 
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