Guest guest Posted June 16, 2006 Report Share Posted June 16, 2006 Recently we discussed equalizing or converting nut flour to nut butter in recipes. This morning I made Midas Gold Waffles (pg. 125, edition 10 BTVC) using 1/4 cup almond butter instead of almond flour. It was the best waffle I ever made BUT: I used almond butter from the machine in Whole Foods made with skins on (only for those who are advanced) and an extra large egg so I had a very small batter leaking overflow but brown, a perfect well raised browned waffle with deep pockets for honey. Carol F. Quote Link to comment Share on other sites More sharing options...
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