Fri, Dec-23-05, 08:43
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Senior Member
Posts: 7,051
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Plan: paleo-ish
Stats: 482/400/240
BF:
Progress: 34%
Location: DC Area
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I really like the prepared almond flour. That's what I've used every time.
I just made a batch with honey. I was making a lebkuchen variety and the honey actually adds one of the primary flavors. Like you I got a runnier batter, even though I added about a 1/3 cup of extra almond flour. They did have a little bit of a weird texture, and I wondered if it was the xanthan combined with the honey.
The original recipe was designed for the Specific Carbohydrate Diet and called for 1 c of honey (blech! Too Sweet!) so there ought to be a way to make it work.
After many batches, I've found that I like the 1/2 tsp soda, 1/2 tsp xanthan mix best. I don't like just soda at all, and 1tsp xanthan is too much.
I made my substitute xmas pastry cookies with orange and dried cherries. They're fine, but not quite what I'd hoped. I think I should have added less extract and some orange peel, and I think maybe orange is too close to almond and coconut to stand out, so the flavor it a little odd.
But I'm sure it will be fabulous with bacon and fruit for our traditional early morning snack.
I gave in to my husbands big blue eyes and made one more holiday batch of chocolate chip. I found the mini chips gave a better balance.
Except for the slight gumminess, I really, really like the lebkuchen, which is a German holiday honey cake, for those who don't know. Its in the gingerbread family. I used 1/3 c of honey and a spoon of molasses as sweetener, and about 1/2 more spices than the flour based recipe called for, and it came out just right. I'm very pleased with it and it's completely satisfying my holiday craving.
This treat has really made my holiday. I could have managed without them, but I would have been sad and more inclined to indulge while out. Now I have fantastic treats at home and nothing I could order out ever sounds as good. I'm very pleased about that.
Last edited by Bat Spit : Fri, Dec-23-05 at 12:44.
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