For the past few days, my friend Jena and I have been experimenting with some recipes using coconut flour and almond flour—for recipes she can use with her kids. Kids are the toughest crowd usually—they don’t just judge based on if something tastes good, but they also judge based on if it’s different than what they usually have. That makes it more difficult to change things! It’s ok though–it’s just a process.
Amelia, age 6, is a great eater (she will try almost everything, and she eats a lot of veggies and greens and healthy food everyday). There are a few things in her diet that Jena would like to improve upon, so she attempted making pancakes this morning with some almond flour. We both thought they were amazing—but Amelia said she did not like them (which we took as that they were different than her normal pancakes). Of course, we didn’t warn her that they were different, so she took a bite expecting her regular pancakes. I guess there could be a benefit to either approach–the sneak attack or informing her ahead of time that they would be different.
We also made the Coconut/Almond Flour cupcakes yesterday, but instead of using mini muffin pans, we used larger ones. And the coconut flour Jena had was a different brand (much more texture and coconut flavor) than the one I originally used. So they turned out a lot different than the originals. Amelia liked it though, and so did her sister, Dylan (age 1). Amelia said they felt like carrots—the texture definitely had that feel. So they acted more like a muffin than a cupcake (which is fine too, right?).
So I suppose with any recipe, the end product is just going to depend on the brands and varieties of the ingredients. I always adjust my recipes as I go along (which is why it’s so hard for me to keep track of how much I put in of each ingredient).
Instructions: Blend (we used a Magic Bullet) 2 avocados, 1/4 cup maple syrup, 1/4 cup milk. Pour into popsicle molds and freeze.
Now this is totally irrelevant, but it’s so weird that I have to share it. We stopped at a roadside stand and bought eggs. The lady said they were all double yolks (how do they know, anyway?).
How is your week going? I’m going home Monday, and I think Jena and I are going to an event that’s like a Farm Tour with lots of food and drink samples from local restaurants tomorrow. I’m looking forward to that!
Do you adjust recipes based on how it seems to be turning out, or do you just follow the instructions and hope for the best? I’m definitely a changer…I rarely follow a recipe exactly!