Not exact matches
After the first catastrophe I aimed for more tofu and
less flour, which resulted in a sloppy mess that slightly resembled dog food.
I agree with this — I'm not sure what it is, but I had my fill
after maybe 6 small cookies, which, for me, it quite a bit
less than what I would have eaten if I had made regular
flour chocolate chip cookies.
Made using a wholesome and nutty wholegrain spelt
flour, sweetened only with dates and bananas, vegan (and great if you've decided to take part in Veganuary) and very quick and easy to make, these cakes, muffins, loaf, cookies and puddings are delicious and nourishing treats;
less heavy than all those pies and puddings around at Christmas, but certainly just as tasty, fulfilling any cravings if you're trying to slightly curb your cake - enthusiasm a little
after the festive - excess!
I believe it affected the cake as there was
less juice inside the lemon
after it deflated, and I had added 1 TB coconut
flour due to some of the comments.
Another thing I find useful with anything that uses gluten free
flours is to let the mixture sit for a few minutes before cooking that way the
flours have time to absorb the liquid before backing make them a little
less grainy and dry
after they come out of the oven.
You could try it and add just a small amount (
less than a Tbsp) of coconut
flour, waiting about a minute
after each addition, until you get a pancake batter consistency.