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 ;)
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:
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.
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.
Opinion on Paleo "treats"? 4 Answers
Join me in my love of bacon! 12 Answers
Stew Vegetables which aren't "carby"? 11 Answers