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04-14-2013, 07:36 PM | #1 |
Rose Garden
Join Date: Mar 2005
Location: The southeast... land of sweet tea!!
Posts: 4,636
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Help changing recipe
Ds does not tolerate uneven texture in his baked goods. I have made many a healthy cookie, muffin, or other bread-like food that was declared "too oaty" meaning too hearty, I guess.
I would love to try this morning glory muffin recipe, but I'm wondering if I could purée the carrot and apple instead of chopping and also if I could grind the dry ingredients. What do you think? Will it still make a muffin? http://paleocomfortfoods.com/recipes...glory-muffins/
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Mert
~Helpmate to my best friend, patient listener, fav photographer & music man since 2002 ~Homebirthing, biblical feast celebrating, hsing, play-at-home-momma to my 8yo math wizard, baseball player, and budding musician/percussionist |
04-14-2013, 07:44 PM | #2 |
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It's the Peanut!
Join Date: Apr 2009
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Re: Help changing recipe
I don't see why it wouldn't work. Those sound delicious, I bookmarked to try them!
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The Following User Says Thank You to 3boysforme For This Useful Post: | Mert (04-17-2013) |
04-14-2013, 08:04 PM | #3 | |
Rose Garden
Join Date: Mar 2005
Location: The southeast... land of sweet tea!!
Posts: 4,636
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Re: Help changing recipe
Actually someone posted in the comment section that she regularly made them by putting everything except the dry ingredients into the vitamix. Guess I should have read more before asking. Glad you liked it. I think it would be a good b'fast for all of us, but I always love a baked good that sneaks in that many nutrients for the little guy!
---------- Post added at 03:04 AM ---------- Previous post was at 02:53 AM ---------- Quote:
This recipe is egg free and uses flax seed and water. (Shows you how much I know. ) http://thecleankitchen.westslopedesi...s-gluten-free/ So I guess it does work.
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Mert
~Helpmate to my best friend, patient listener, fav photographer & music man since 2002 ~Homebirthing, biblical feast celebrating, hsing, play-at-home-momma to my 8yo math wizard, baseball player, and budding musician/percussionist |
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The Following User Says Thank You to Mert For This Useful Post: | Llee (04-14-2013) |
04-14-2013, 07:53 PM | #4 |
Moderator in Vegetarianism & Veganism
Arrange whatever pieces come your way. ~VW~
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Oh those look yummy. I have to start baking GF. I wonder if I could use flax or chia instead of the eggs?
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Heather The Prophet 23yob, The Peacemaker 20yob, The Warrior 17, The Little Flower 11yog and The Surfer 9yob and our little birdie girl 4yo. |
04-14-2013, 08:24 PM | #5 |
Moderator in Vegetarianism & Veganism
Arrange whatever pieces come your way. ~VW~
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Yeah flax or chia usually work fine for me. But, I have never worked with almond flour.
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Heather The Prophet 23yob, The Peacemaker 20yob, The Warrior 17, The Little Flower 11yog and The Surfer 9yob and our little birdie girl 4yo. |
04-14-2013, 08:30 PM | #6 |
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Re: Help changing recipe
If you do the flax with the almond flour, you will need to do the flax gel recipe (heat it up so that it gets really thick and sticky). It doesn't seem to work otherwise because the almond flour is heavier than regular flour. I've never tried chia with almond.
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04-14-2013, 09:43 PM | #7 |
Moderator in Vegetarianism & Veganism
Arrange whatever pieces come your way. ~VW~
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Thanks . Sorry to derail the thread.
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Heather The Prophet 23yob, The Peacemaker 20yob, The Warrior 17, The Little Flower 11yog and The Surfer 9yob and our little birdie girl 4yo. |
04-14-2013, 09:46 PM | #8 |
Rose Garden
Join Date: Mar 2005
Location: The southeast... land of sweet tea!!
Posts: 4,636
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Re: Help changing recipe
No biggie! I learned from your question too! It's all good.
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Mert
~Helpmate to my best friend, patient listener, fav photographer & music man since 2002 ~Homebirthing, biblical feast celebrating, hsing, play-at-home-momma to my 8yo math wizard, baseball player, and budding musician/percussionist |
04-14-2013, 09:51 PM | #9 |
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Re: Help changing recipe
Oh and sometimes, it's helpful to add another egg's worth of flax when baking with almond flour.
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04-14-2013, 10:07 PM | #10 |
Rose Garden
Join Date: May 2006
Posts: 23,483
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Re: Help changing recipe
You may have to adjust the liquid /dry ratio when you blend things, because it will change the surface area to be wetted on chunky dry ingredients like oats, and moist things like apples or carrots might release a little more liquid once chopped...it might balance, or it might lean one way or the other...I'd try the amounts given and then tweak a tablespoon more of something wet or dry until it seems like a familiar consistency from anything else you've made successfully with alond flour.
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Homeschooling mama to five: a young adult (graduated!), two high schoolers, a big kid, and a kindergartner And yes, they've all aged overnight since the last time you read my out-of-date sigg. Last edited by Quiteria; 04-14-2013 at 10:10 PM. |
The Following User Says Thank You to Quiteria For This Useful Post: | Mert (04-17-2013) |
04-17-2013, 09:37 AM | #11 |
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It's the Peanut!
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Re: Help changing recipe
Did you try it? How did it work out?
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