The final result though, is a crispy shell with no «substance» inside, & a very
evident egg flavor.
I never did favor that particular combination, the extra step involved, or the
heavy egg flavor that came through, as I'm often particular about how and when I'll take my eggs.
If you want more of a pancake texture you could add in additional almond flour, but if you don't want
an egg flavor this is probably not the dish to make.
The stuffing will not have
any egg flavoring though.
We used kala namak salt to get
that egg flavor, and used extra turmeric.
The egg flavor comes from the non GMO soy lecithin.
I substituted 4 egg whites because I'm watching my cholesterol (it also helps to cut some of
the egg flavor), and lem me tell you, I am FULL.
I've been toying around with adding a little bit of nutritional yeast flakes to the batter to add a little bit of
the egg flavor you typically find in a traditional cheesecake.
We used kala namak salt to get
that egg flavor, and used extra turmeric.
The egg flavor comes from the non GMO soy lecithin.
i'm wondering if there's another ingredient to use as a moistener / binder in coconut flour recipes,
the egg flavor strikes me as overwhelming, and i'm concerned about the high cholesterol.