Not exact matches
I wouldn't suggest almond flour because it would
create different
liquid ratios
in this
recipe.
It does not
create the texture that I was determined to
create in the
recipes in my new book, at least not
in my experience, and especially
in the dough stage, as it requires a significant amount of
liquid.
The dense texture of the ground coconut meat
creates a product which will readily absorb any
liquids in your
recipes.
In this recipe I use orange juice to sweeten the jam along with a small amount of brown rice syrup which creates a satisfyingly sweet jam held together by those nifty little chia seeds which gel in contact with the liquid
In this
recipe I use orange juice to sweeten the jam along with a small amount of brown rice syrup which
creates a satisfyingly sweet jam held together by those nifty little chia seeds which gel
in contact with the liquid
in contact with the
liquids.
I've found
in my coconut flour baking experiences that
liquid like milk, coconut milk, almond milk etc. added to coconut flour
recipes creates a fragile baked good.
We like to use Stevia and Erythritol
in both powdered and
liquid form when
creating various
recipes.