Re: Somethings Wrong

[Guest guest]

In the first recipe did you add the honey - you don't mention it. Is the honey

the liquid consistency? Just wondering. Also is the baking soda fresh, well

sealed in whatever container you store it? Soda can absorb moisture from the air

and get ruined. I may or may not have tried these recipes myself from the book

many years ago, but thought I'd point out some things that may be the issue

here.

Suneeti (Crohns, SCD 2000)

[Guest guest]

Yes the honey was added to the blender with the eggs and then poured into the flour.. And yes the baking soda was just bought and even if it was old.. I don't see that 1/2 a teaspoon could absorb all of the liquid .. thanks

To: BTVC-SCD Sent: Fri, September 10, 2010 5:17:51 AMSubject: Re: Somethings Wrong

In the first recipe did you add the honey - you don't mention it. Is the honey the liquid consistency? Just wondering. Also is the baking soda fresh, well sealed in whatever container you store it? Soda can absorb moisture from the air and get ruined. I may or may not have tried these recipes myself from the book many years ago, but thought I'd point out some things that may be the issue here.Suneeti (Crohns, SCD 2000)

[Guest guest]

Ummm, I meant the baking soda that you used a 1/2 teaspoon from, could be old

and have absorbed moisture from the air and become useless in any recipe

Will have to let others jump in here who may have tried the recipes.

Suneeti (Crohns, SCD 2000)

[Guest guest]

,Were the eggs large eggs? I know that I have seen muffin recipes that call for 2 1/2 C almond flour and 3 eggs and it was fine, but not if I were to use medium sized eggs. Sometimes if the batter is too thick because the eggs were smaller, I'd just throw in an extra egg (or two). Also, are you positive of you source for almond flour? I another trick I learned is that 1 C of almond flour is about 100 grams by weight (about 3.5 ounces by weight), so if you have scales, you can do a double check to see if it is about right.AmeliaTo: BTVC-SCD Sent: Fri, September 10, 2010 5:58:58 PMSubject: Re: Re: Somethings Wrong

Yes the honey was added to the blender with the eggs and then poured into the flour.. And yes the baking soda was just bought and even if it was old.. I don't see that 1/2 a teaspoon could absorb all of the liquid .. thanks

To: BTVC-SCD Sent: Fri, September 10, 2010 5:17:51 AMSubject: Re: Somethings Wrong

In the first recipe did you add the honey - you don't mention it. Is the honey the liquid consistency? Just wondering. Also is the baking soda fresh, well sealed in whatever container you store it? Soda can absorb moisture from the air and get ruined. I may or may not have tried these recipes myself from the book many years ago, but thought I'd point out some things that may be the issue here.Suneeti (Crohns, SCD 2000)

[Guest guest]

YEAH,, i understood and no it is not old.. I had just bought it... Sorry for what ever misunderstanding.. Thanks for the suggestion

To: BTVC-SCD Sent: Fri, September 10, 2010 8:00:58 AMSubject: Re: Somethings Wrong

Ummm, I meant the baking soda that you used a 1/2 teaspoon from, could be old and have absorbed moisture from the air and become useless in any recipe :)Will have to let others jump in here who may have tried the recipes.Suneeti (Crohns, SCD 2000)

[Guest guest]

I just made this receipe for the first time yesterday and it came out perfect.

You blend the first 4 ingredients and then add the eggs and blend them in. I

took that out of the blender, put it in a bowl and added the 2 1/2 cups almond

flour and thought the same thing... " This will never mix in and be moist " but it

did after stirring and mixing with a spoon. Must be the eggs. Good luck!

>

> I have two Recpies out of my BTVC book that just CAN NOT be right..

> In my book it is on page 120 after it starts dicussing Muffins and Bread and

pancakes. It reads

> The following ingredieents make 16 muffins.

> Preheat oven to 375

> 2 1/2 cups ground nuts

> 1/4 cup melted butter or 1/4 cup homemade yogurt or small amount of fruit

juice, or pure apple butter (add last and adjust amount depending on the

cosistency of the batter) remember this part...

> 1/2 cup honey

> 1/2 teaspoon baking soda

> 1/8 teaspoon salt

> 3 eggs..

>

> With 2 1/2 cups of nut flour to that little of liquid.. I added a half a jar

of yogart and 1/4 cup butter and I still have something dry and thick enough to

roll into a ball.. I also blended 2 banana's and an extra egg and it is dry as

all get out.. Will end up with dozens of muffins at this rate..???

>

> Second questionable one is Carrot Cake on page 127

> It warns that This cake has a tendency to overflow, therefore, use a large

baking pan.. Before cooking this; it also had the thinkness of a cookie dough

that I could roll into a ball.. I mashed it into a pan and it never

moved,,,raised up,,,much less over flowed..

> 1 1/2 cups nut flour

> 1 1/2 cups finely shredded carrots

> 3/4 cups honey 1/2 cup raisins

> 1/2 cup walnuts

> 1 teaspoon baking soda

> 1/2 cup butter

> 2 eggs

> 1 teaspoon cinnamon

> pinch of salt

> 1 teaspoon vanilla

> I have double and tripple checked my my measurements and I am following what

is says.. It just can't be right..

> Could someone compare with what you have and tell me what is wrong.. IT gets

expensive

>

[Guest guest]

Thanks Amelia.. I really think that is what part of it must be..Not the eggs.. Because I was actually excited at how big these eggs were when I started this one..And like I said I threw in an extra one when I added the banana.. I think the measurement of flour is off somewhere.. I have another muffin recipie that only called for 1/4 cup of flour and this one calls for 2 and 1/2. I do have a scale and when I get some more I will weight it... Sadly I used the last 2+ cups that I had left for this dang muffin recipie and got NOTHING out of it... Thanks again for the weight.. I will watch for that more closely now..

To: BTVC-SCD Sent: Fri, September 10, 2010 8:34:08 AMSubject: Re: Re: Somethings Wrong

,Were the eggs large eggs? I know that I have seen muffin recipes that call for 2 1/2 C almond flour and 3 eggs and it was fine, but not if I were to use medium sized eggs. Sometimes if the batter is too thick because the eggs were smaller, I'd just throw in an extra egg (or two). Also, are you positive of you source for almond flour? I another trick I learned is that 1 C of almond flour is about 100 grams by weight (about 3.5 ounces by weight), so if you have scales, you can do a double check to see if it is about right.Amelia

To: BTVC-SCD Sent: Fri, September 10, 2010 5:58:58 PMSubject: Re: Re: Somethings Wrong

Yes the honey was added to the blender with the eggs and then poured into the flour.. And yes the baking soda was just bought and even if it was old.. I don't see that 1/2 a teaspoon could absorb all of the liquid .. thanks

To: BTVC-SCD Sent: Fri, September 10, 2010 5:17:51 AMSubject: Re: Somethings Wrong

In the first recipe did you add the honey - you don't mention it. Is the honey the liquid consistency? Just wondering. Also is the baking soda fresh, well sealed in whatever container you store it? Soda can absorb moisture from the air and get ruined. I may or may not have tried these recipes myself from the book many years ago, but thought I'd point out some things that may be the issue here.Suneeti (Crohns, SCD 2000)

[Guest guest]

Hi ,

I make the muffins and carrot cake from the same recipes in the BTVC book

weekly, and they always turn out pretty yummy. I grind my own almond flour in my

food processor, and am always pretty loose on measuring things out (never

exact), but never have a problem. The batter is usually pretty thick, but bakes

up really moist, especially for the carrot cake.

What are your muffins turning out like once they are baked?

Oh, and I add blueberries to the muffins, which makes them really tasty!

-

SCD 3 Months

>

> I have two Recpies out of my BTVC book that just CAN NOT be right..

>> Could someone compare with what you have and tell me what is wrong.. IT gets

expensive

>

[Guest guest]

I did not even try to bake them.. Too upset and tossed the batch.. The carrot cake did not rise up or move but it did cook through and not burn the outside.. and I did eat the whole thing..but I just felt something was not correct.. So when the muffins were looking just as thick or thicker.. I did not bother..

YES.. some blueberry muffins would be heavenly.. My blueberries are frozen. Would that matter??

To: BTVC-SCD Sent: Fri, September 10, 2010 7:21:23 PMSubject: Re: Somethings Wrong

Hi ,I make the muffins and carrot cake from the same recipes in the BTVC book weekly, and they always turn out pretty yummy. I grind my own almond flour in my food processor, and am always pretty loose on measuring things out (never exact), but never have a problem. The batter is usually pretty thick, but bakes up really moist, especially for the carrot cake.What are your muffins turning out like once they are baked?Oh, and I add blueberries to the muffins, which makes them really tasty!-SCD 3 Months>> I have two Recpies out of my BTVC book that just CAN NOT be right..>> Could someone compare with what you have and tell me what is wrong.. IT gets

expensive>

[Guest guest]

I use frozen blueberries too. It makes the dough even thicker, becuase it chills

in reaction to the frozen berries, but I just take spoon fulls of it and plop it

into my muffin pan (which I line with cupcake paper liners).

My favorite way to bake with blueberries is to make a fruit cobbler, with an

almond/honey/butter topping. It's super yummy!!!

Here is a link to the blueberry cobbler recipe I use, this one is totally fool

proof, as the almond mixture can be tossed together to your liking. It's also

totally amazing with coconut oil substituted for the 1/4 cup melted butter.

http://farmgirldiet.blogspot.com/2010/09/berry-farm-blueberry-cobbler.html

-

SCD 3 Months

> >

> > I have two Recpies out of my BTVC book that just CAN NOT be right..

> >> Could someone compare with what you have and tell me what is wrong.. IT

gets

> >>expensive

> >

>

[Guest guest]

I have trouble with the almond flour.. for the baking I am using coconut flour.. and for the cobblers like you are talking about here.. I use finely chopped pecans.. We were raised with pecans so my system seems to handle it better.. not to mention a rosted pecan with butter and honey is simply to die for..lol

To: BTVC-SCD Sent: Sat, September 11, 2010 12:58:31 AMSubject: Re: Somethings Wrong

I use frozen blueberries too. It makes the dough even thicker, becuase it chills in reaction to the frozen berries, but I just take spoon fulls of it and plop it into my muffin pan (which I line with cupcake paper liners). My favorite way to bake with blueberries is to make a fruit cobbler, with an almond/honey/butter topping. It's super yummy!!!Here is a link to the blueberry cobbler recipe I use, this one is totally fool proof, as the almond mixture can be tossed together to your liking. It's also totally amazing with coconut oil substituted for the 1/4 cup melted butter.http://farmgirldiet.blogspot.com/2010/09/berry-farm-blueberry-cobbler.html-SCD 3 Months> >> > I have two Recpies out of my BTVC book that just CAN NOT be right..> >> Could someone compare with what you have and tell me what is wrong.. IT gets > >>expensive>

>>

[Guest guest]

Oh, I love pecans too, and sometimes mix 1/2 almond with 1/2 pecan bor baking.

Up until now, I didn't realize you were using coconut flour for the recipes in

the BTVC book. I think that is what is causing your problem. I believe coconut

flour absords much more liquid than almond flour, and it's not a true " nut " as

are almonds, pecans, walnuts, etc.

SCD 3 months

> > >

> > > I have two Recpies out of my BTVC book that just CAN NOT be right..

> > >> Could someone compare with what you have and tell me what is wrong.. IT

gets

> >

> > >>expensive

> > >

> >

>