assessment of almond plum pancakes!

[dragongirl]

Just to show up some pointers. In case anyone's interested...

I found three laden plum trees in the garden the other day (I joke not - in 11 years they've never done anything to disclose their identity) so simply had to work out how to eat some plums. They're Victorias but the size of ping-pong balls even when ripe. Northern climes and all that.

Decided to stew a few - as per someone's 'blackcurrents' advice on here recently - and make pancakes with almond flour - also advocated here. These didn't exactly stick together but were tasty using the plum stew in lieu of golden syrup. Ate half the mixture last night alone (as in no other food, though no one was with me either!).

Half hour testing produced: 5.9, 6.5, 6.9, 6.0 - which was acceptable but slightly higher than I'd have liked.

So being horribly non scientific, today I changed two variables. I ate the second half of the mixture at lunch not dinner AND drank a glass of red wine straight after. Half hour testing: 4.6, 3.9, 4.9, 4.9.

Now this is not exactly conclusive in any way. I may tolerate carbs better in the middle of the day, but also it may have been the wine. Either way, it does show up the tenet we hold here that for everyone it's different and we have to find out what works for us as individuals.

So before you give up your favourite food, modify it (as per the flour change) and try altering timing or adding some red wine.

Well I would say that, wouldn't I? :lol:

 

[pollyr]

Sounds very interesting dragongirl, unfortunately I cant drink any red wine as have pancreatic probs but am intrigued about the almond flour, it sound lovely, does it mix like dough and what exactly is it. Where can you buy it in the UK. Oh, can we have the recipe
Thanks
Polly

 

[dragongirl]

I bought my almond flour in the co-op. But the recipe as such didn't work - it wouldn't flip! I've read that almond flour lacks gluten and doesn't stick together as well. So I just let it fall apart and served it that way rather than throw it out. Tasted fine. All I did was use the 2-egg recipe with cream and milk and water plus the 4oz of almond flour. Someone may tell us what would make it adhere!

I think Sugarless Sue advocated using almond flour in crumble not long ago so do a search for the Am In Mourning For thread in the food forum. She may know how to make it work too!
DG

 

[sugarless sue]

I think Ian D was the first to mention this. I think he used soya flour in to help bind as in this recipe of his for muffins.

I use a modified 'minute muffin' recipe for bread (not as we know it.)

I use a 53 ml scoop which came with soya protein.
1 cup is 240 ml
1 oz is 28 g

all in a m-wave basin

1 scoop - 21 g - ground almond -
1 scoop - 21 g - milled seed
1 scoop - 21 g - soya flour
1 scoop - 28 g - oat barn
1 tsp baking powder
½ - 1 tsp cinnamon or coriander
mix dry ingredients
add
2 eggs
½ scoop water
½ scoop oil
mix well, should have a soft dropping consistency (add water if necessary)
scrape down sides of basin

m-wave full power for 2 - 2½ minutes
there should be no liquid on the top - you can give extra 30 secs
turn out onto a rack - drops out cleanly
200 g total - about 16 g or 8% carb total - the same as in 1 slice of bread & this lasts 2 days..

Use as bread - It has a spongy texture, slices easily & toasts, soaks up gravy, can be buttered.

I make it every two days.
If I want cake I add sultanas soaked in juice (I use the same scoop, fill it with sultanas & orange or lemon juice, or water) & 2 tabsp sweetener
You will find a carrot cake recipe on the forum - lots of variations, limited only by your creativity.

 

[pollyr]

Hi Sugarless Sue, Thankyou for this, I love almonds so am sure I will enjoy the recipe and will try the coop for the flour.

Polly

 

[IanD]

Almond flour is ground almonds - £1.08 for 200 g in Tescos. You need the baking powder, as with plain flour, & I've haven't been successful without eggs.
The New Scientist, looking at alternatives to wheat for bread making in tropical countries, added xanthan gum to replace gluten & give a better bind.
I haven't tried pancakes lately.

 

[pollyr]

Thanks, IanD. I was going to ask if it was ground almonds, which I love but havent thought about using them to replace flour. Its a great idea and will enjoy the pancakes. Sometimes I put berry fruits on my pancakes and add creme fraishe they are lovely.

pollyr