Resuscitating a Recipe: A How To Guide

posted in: Recipes | 1

I’m pretty adventurous in my kitchen. Usually it works out exactly how I thought it would, but sometimes it’s a total disaster! Last weekend was one of those. I decided it was time for me to try baking with almond flour. It’s a gluten free alternative that Paleos rave about for it’s flavour, protein content and consistency in baked goods. Anyways, it had been on my list for a while so I bought some with the intention on making some vegan waffles.

Having never used almond flour before, I kind of assumed it would be a lot like coconut flour… I was wrong. VERY WRONG! As you can see by the main photo, it was a horrendous mess that took me about 3 days to clean out of my waffle maker. I still had quite a lot of batter left and I sure as heck wasn’t going to throw it out (that stuff is expensive!). So I got to work to save it! Here are the basic principles I follow when my baking experiments start to fail:

1) consider the batter – too wet? too dry? Adjust.

2) look at other options that could work for what you already have – maybe a cake, pancake, soft cookie, etc. What does this batter remind you of?

3) try different cooking techniques – bake, pan fry, low heat, whatever you imagine might work. Just take a small amount and give it a go. Worst case scenario: it’ll burn and you won’t want to eat it.

4) Just keeping working with it. Sometimes there’s nothing you can do to save it, but whether you end up making something you can eat or it ends up in the compost, you’ll learn a lot about baking and know better for next time 🙂

 

The next logical option for me was a pancake. I realized my batter was too runny and that my waffle maker was probably too hot for this delicate flour. I added more almond flour to thicken it, heated a pan on medium with a dollop of coconut oil and tried making some small “dollar pancakes”. Yikes! Fail again. I ended up with half burnt, half raw mush. Back to the drawing board.

Failed Pancake

Ok, what is this batter like now? Kind of like thin muffin batter. Great place to start! I added some brown rice flakes to soak up more of the moisture – that seemed to work pretty well. Hmm, but the batter is kind of flavourless. I grabbed a lemon, grated off the rind and mixed a small portion of it into the batter; I add some coconut sugar to the rest of the grated lemon rind to make a sort of crumble to top off the muffins. I knew these were going to have a different texture than I was used to and could be very messy, so I used my silicone muffin liners in my muffin pan, filled ’em up with batter, finished them with a layer of crumble, then popped them in the oven at 350. I had no idea how long they would take, so I checked back every 5-10 minutes just in case.

At last, SUCCESS! 😀 Soft, yummy and not raw or burnt lol

almond flour muffin

Keep trying new combos and you’ll discover some of the tastiest things! That’s what I did through my teenage years and now I can make a great meal out of pretty much anything (most of the time lol)

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