Make you own edible utentsils – spoons, knives and forks – at home:
HOMEMADE EDIBLE UTENSILS
– 3.5 cups of all-purpose flour (Note: This is a highly simplified version of Bakeys utensils, which are made with a proprietary blend of millet, rice and wheat flours)
– 1 cup of water
– 1 tsp of salt
*You could also get creative and add in your favorite herbs and spices so that your cutlery complements the flavors of your meal.
– rolling pin
– small knife
– lined baking sheet
– foil or metal spoons
Preheat your oven to 375 degrees Fahrenheit.
Pour your water into a medium-sized bowl and gradually add in your flour until the mixture is so thick that you can no longer stir it.
Transfer your doughball to a flour-dusted surface and knead it for 1 minute.
Roll your dough out into a thin, 1/4″-thick sheet.
Cut out your utensils using the methods I explain in the DIY video above.
Place your utensils on a parchment-lined baking sheet and bake for about 30 minutes or until they are golden brown.
Let your edible utensils cool off for a few minutes, and then use them to get your eat on!
Okay, so they aren’t the prettiest peas in the pod, but they do have a certain “rustic “appeal, wouldn’t you say?
Our edible forks passed the spaghetti test with flying colors.
…and even held up well with hot soup. It took about three hours for the spoons to get soggy. And that actually made them taste even better.
The only unsuccessful pieces of edible cutlery were the knives. They were able to cut through soft foods like veggies and soft cheeses, but failed at slicing through tougher foods like this soy patty.
We hope you enjoyed this recipe, and that it makes you think twice about using plastic utensils from now on.
SEE FULL ARTICLE AND VIDEO AT: https://inhabitat.com/how-to-make-edible-utensils-that-you-can-eat-after-you-use-them-video/
By Yuka Yoneda, inhabitat.com, January 25, 2017