I DO, however, usually end up
using more almond meal than the recipe calls for, until the batter or dough resembles the consistency one would normally expect it to.
Totally must try, when I get paid next and can
buy more almond meal Gabby @ the veggie nook recently posted... here's the thing...
Totally must try, when I get paid next and can buy
more almond meal Gabby @ the veggie nook recently posted... here's the thing...
Simply omit the granulated sugar in the pear topping, and replace the granulated sugar in the crust
with more almond meal.
You can just use
more almond meal if you don't have cashew butter, but I really like the neutral, almost cream cheese like flavor that it gives to the truffle.
However; last night I decided to try using Trader Joe's almond meal which is a lot more dense in texture than the Bob Mills almond meal and I ok it's using flax this time with
using more almond meal.
Or just sub with quinoa / buckwheat flour or
more almond meal?
I used my SILPAT... I baked the potatoes, so they give off a bit more liquid this way... therefore, I added about 1/4
more almond meal.
I am super impressed with the recipe and excited to try them again bu reducing a bit of sugar and
more almond meal & protein powder next time.
lol I have a little less than one cup of flax seed meal (AND, it's not golden either) do you think it would come out ok if I fill the remainder of that measuring cup with a little
more almond meal?
My best suggestion would be to take out the dessicated coconut and use a little
more almond meal.
I have no doubt that simply subbing in
more almond meal or any other nut flour would work.