Hey guys a bit of an unusual question for you!!
I really wana make blueberry muffins but have had 3 failed attempts! They will NOT bloody rise lol...
This is the recipe's ingredients:
1 cup almond flour ⅛ tsp baking soda pinch of salt 2 tbs honey ½ cup coconut milk, full fat 2 tbs coconut oil, melted 1 egg ¼ cup fresh blueberries
and here's the preparation: preheat the oven at 350°F in a large bowl mix the dry ingredients – almond flour, baking soda, salt in a separate bowl mix the wet ingredients – coconut milk, egg, honey and coconut oil pour into the almond flour mixture and mix to form a batter fold in the blueberries pour batter into paper lined muffin pan cups bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan Recipe makes 6 muffins
Any cooking geeks out there able to suggest any tweaks or a better recipe that WORKS??
If your single and ready to mingle feel free to come cook em for me haha ;)
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I don't see how they can rise. Do they taste okay despite not being risen? Frankly, if I were trying to pull something like this off, I'd probably use rice or tapioca flour- something with a decent amount of starch in it. The almond flour will give it body, but I think it needs some starch to rise.
Alternatively, I'd beat the bloody hell out of some egg whites. There are a lot of recipes that depend on whipped egg whites, and I imagine those could be translated into a paleo friendly treat. French Macarons are on my list to translate into paleo-ish awesomeness. They are worth googling and already mostly egg white and almond. The neolithic agents could be avoided. I guess Fragoso has the name and the lead time. She'll end up in France and perfect the damn recipe before I have a chance to finish with this huge chunk of pork belly I bought at the farmer's market this morning. All this working and everything is keeping me down.
You need to use more eggs. Here are some muffins that work:
With almond flour:
With coconut flour:
Replace the almond flour/meal with almond butter. You can then eliminate the oils.
Here's pancakes I made with almond butter & eggs:
I just made a date cake with potato starch and corn masa (50/50) and it rose to more than double it's height (and then I soaked it in a bourbon coconut milk). No picture of it yet.
Almond meal is just too dense/heavy to rise well. Very early on in my paleo experiments, I made biscuits with almond meal; dense and heavy, no rise at all.
Gluten free baked goods are notorious for not rising and if they do, it's not very much.
A quick Google search should put your mind at ease and you can find some tips and tricks to find other ways of knowing what you've baked is cooked thoroughly.