New Mum’s Food Adventures

I overcooked a few. I had a hard time getting the right temp going. I had a harder time getting the right consistency but when I did, these were really good with a nice taste to them.

As I totally winged it I don’t have a recipe with measurements. Just a review of my trial and error. What these really needed was almond flour. But I used what I had. I used YesYouCan plain gf flour and some buckwheat flour. I tried without the buckwheat but I really needed the buckwheat for the fluffy structure. The buckwheat helps balance out the structure and texture from my discard. But I feel like if I had of thrown in some almond flour it would have balanced out the dry texture and made them even softer. So I plan to do this tomorrow morning.

I switched to using an ice cream scoop for easy portions. Makes a huge difference. Love using it. It makes it a lot easier because of how stringy the batter can be. Because of the buckwheat it is very gooey in long stringy strands and can be a bit annoying to handle. I had to make them almost cake batter thick. First one was too thin. Eventually I got it right. I also found I needed one more egg than normal. If you don’t use eggs for whatever reason, definitely make sure you have a good fresh baking powder. You wouldn’t need an egg alternative if you use equal parts almond flour to buckwheat flour and enough baking powder for rise. The almond will aid in a fluffy outcome. I cooked mine on a medium to medium high heat. My oven sucks so there was a fair amount of adjusting before I got the temp just right. I miss having an electric pan for this very reason. Would love a better setup but gotta work towards it.

Tomorrow I should have some measurements. I’ve made about three batches and have a feel for amounts now.