There are so many recipes, what's best almond flour or coconut flour? And any recipes for biscuits with either of these that people have found easy to do?
super easy, super tasty
Coconut macaroons are very easy to make. They have only four ingredients, mix up easily, and require only 15 minutes to cook. The only trick, especially when not using sugar (which attracts moisture), is keeping them from being too dry. Here's how I do it.
Ingredients:
- 2 cups unsweetened shredded coconut
- 4 egg whites from large eggs (should be about ½ cup)
- 1 teaspoon vanilla extract
- 1 cup sugar substitute
- about 2 Tablespoons water
Preparation:
1) Heat oven to 375 F. Line baking sheet with either parchment paper on a
silicone mat.
2) Measure egg whites. If they aren't quite ½ cup, add a little water to reach that level. Then add the vanilla, liquid sweetener if using, and water so that sweetener and water together equal 2 Tablespoons.
3) If using powdered sweetener, mix in with unsweetened coconut.
4) Mix dry and wet ingredients together. The mixture should just hold together. Let set a minute or two and you'll be able to mold them better.
5) Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet (whatever shape you put them in is how they will stay, so this is your chance). Put at least half an inch apart.
6)
Turn down the oven to 325 F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (though if you like them a little crispier, bake a couple of minutes longer).
Makes about 14 cookies, but yield will vary based on size of the cookies.
Nutritional Information: Each cookie has 1 gram
effective carbohydrate plus 2 grams fiber, 2 grams protein, and 76 calories.
Ingredients:
Servings:
16-18
Units: US | Metric
2 cups almond flour
1/2 cup Splenda Sugar Blend for Baking
1/2 cup softened butter, replace with what ingredient (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
1/2 teaspoon salt (if using salted butter, omit salt here)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 egg (optional)
Directions:
1
Preheat oven to 300°F.
2
Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
3
Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
4
Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
5
Let cool on sheet for 5 minutes before removing.
6
For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.
my top tip is look at this blog
http://www.diabeticgoodbaking.com/
its awesome
