The texture didn't come out quite right though, and I'm wondering if it has to do with what you said
above about coconut flour.
The texture didn't come out quite right though, and I'm wondering if it has to do with what you said
above about coconut flour.
Not exact matches
In fact I actually prefer to stick to
about 1/4 cup of honey if you go to 1/3 cup you want to make sure you use the
coconut flour I linked to
above because it seems to be more absorbent otherwise just add a couple more teaspoons of
coconut flour if it's too runny)
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (
about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose
flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (
above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons
coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
To tag onto the
above comment by Mekkie, what
about subbing
coconut flour instead of the arrrowroot
flour?
Hi Abbie - No, the
coconut flour can not be subbed out — please see my long note
about coconut flour right underneath the first photo of the cake in this post,
above the recipe.
Please read my note
above the recipe
about the necessity of
coconut flour.
1/2 c sifted
coconut flour (see notes
above about brands of
coconut flour) 1 tsp baking soda pinch of sea salt 5 eggs at room temperature 1/2 c maple syrup (or honey if on GAPS) 4 Tbsp organic, grass - fed butter 1/4 c fresh squeezed lemon juice zest of two lemons 1/4 c homemade cultured cream (or high quality yogurt — see notes in post) 2 Tbsp Raw Apple Cider Vinegar 1 Tbsp poppy seeds
I love the flavor and the texture... someone
above complained
about them being too mushy, but mine were perfect when fully cooked (I think the
coconut flour is a necessity to give them the right fluffiness).