This recipe called for 1 / 2cup less of almond
flour than that original recipe, but I added the extra half cup (2.5 cups total) as my batter was very thin.
I use a little less
flour than the original recipe calls for; for the benefit of the vegans in my family I use a chia - seed - water combo to replace the egg, and almond or cashew milk in place of the egg wash.
Not exact matches
The
original recipe is still great for anyone who likes baking with almond
flour, but I have to admit that I prefer the texture of this version even better
than the
original.
It's more
than the
original recipe because GF
flour tends to be a bit hygroscopic and absorbs liquid more
than regular
flour.
I wound up using a little more water
than the
original recipe as well, and it took a little more effort and
flour to gather the dough into a ball.
Ingredients 2 1/4 cups all - purpose
flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract
than the
original recipe so it wouldn't compete with the lemon oil.)
Since one person doesn't handle oats well, I made the
recipe with brown rice
flour and sorghum in place of the oats and it turned out better
than the
original.
This
recipe is a little different from the
original, in that I calculated the exact measurement of each
flour ingredient rather
than creating a new «
flour mix»
recipe.