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Carb treat: on its own or with a meal?
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<blockquote data-quote="Ribbet" data-source="post: 1908816" data-attributes="member: 416768"><p>Yes, I have to be careful with aspartame (in things like diet cola's etc) that stuff can be a bit weird with me.</p><p></p><p>That sounds really odd with the erythritol, I've not experienced that. Is it the granular or the powder version you're using. Always use the granular in baking.</p><p>Who says you can't have cheese scones? <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> Or at least a lower carb version... </p><p><a href="https://ketodietapp.com/Blog/lchf/keto-cheese-and-chive-scones" target="_blank">Try this one here.</a></p><p>They're not exactly the same as traditional flour but a pretty good assimilation and they do taste great! The recipe volumes and all the ingredients working together give an excellent flavour balance, however just one tip when you start cooking with almond, coconut and seed flours (or 'meals' as they are often called on the packet). Sometimes the recipes liquid ratios need modifying which involves following our instincts a bit as the dough comes together. For example in this recipe she stated 45g of almond milk. Well I had to take that all the way up to about 160ml to get the moisture I wanted in the scone (admittedly I didn't weigh the flours, just used cups for the volumes). Anyway I think a lot of it has to do with how the different flours are milled by different manufacturers (especially coconut flour as it absorbs a lot of moisture) and also the fact that what is a 'medium' egg in one country might only be a small or large one in another. Anyway I usually go for a bit more moisture than not enough in doughs like this cos it's easier to add a bit of baking time if necessary than end up with something too dry. Tihs type of recipe dries a little too as it cools so more is better than less.</p><p><a href="https://www.wholesomeyum.com/recipes/glazed-blueberry-scones/" target="_blank">This recipe here</a> describes the kind of texture in step 3 of the instructions down the bottom. Not sodden but definitely needs to be moist yet still pliable as a dough. </p><p>Anyway don't be afraid to try, it doesn't take long to get a feel for it once you've had a few goes. And the rewards are great in every way. These will be nice with some salad lunches!</p><p></p><p>Here's how mine turned out pre and post cooked. I added a bit of the almond meal as well so you can see what the texture of mine is like I've not heard of fat reduced almond flour before so just to compare...</p><p>[ATTACH=full]29211[/ATTACH]</p></blockquote><p></p>
[QUOTE="Ribbet, post: 1908816, member: 416768"] Yes, I have to be careful with aspartame (in things like diet cola's etc) that stuff can be a bit weird with me. That sounds really odd with the erythritol, I've not experienced that. Is it the granular or the powder version you're using. Always use the granular in baking. Who says you can't have cheese scones? :) Or at least a lower carb version... [URL='https://ketodietapp.com/Blog/lchf/keto-cheese-and-chive-scones']Try this one here.[/URL] They're not exactly the same as traditional flour but a pretty good assimilation and they do taste great! The recipe volumes and all the ingredients working together give an excellent flavour balance, however just one tip when you start cooking with almond, coconut and seed flours (or 'meals' as they are often called on the packet). Sometimes the recipes liquid ratios need modifying which involves following our instincts a bit as the dough comes together. For example in this recipe she stated 45g of almond milk. Well I had to take that all the way up to about 160ml to get the moisture I wanted in the scone (admittedly I didn't weigh the flours, just used cups for the volumes). Anyway I think a lot of it has to do with how the different flours are milled by different manufacturers (especially coconut flour as it absorbs a lot of moisture) and also the fact that what is a 'medium' egg in one country might only be a small or large one in another. Anyway I usually go for a bit more moisture than not enough in doughs like this cos it's easier to add a bit of baking time if necessary than end up with something too dry. Tihs type of recipe dries a little too as it cools so more is better than less. [URL='https://www.wholesomeyum.com/recipes/glazed-blueberry-scones/']This recipe here[/URL] describes the kind of texture in step 3 of the instructions down the bottom. Not sodden but definitely needs to be moist yet still pliable as a dough. Anyway don't be afraid to try, it doesn't take long to get a feel for it once you've had a few goes. And the rewards are great in every way. These will be nice with some salad lunches! Here's how mine turned out pre and post cooked. I added a bit of the almond meal as well so you can see what the texture of mine is like I've not heard of fat reduced almond flour before so just to compare... [ATTACH=full]29211[/ATTACH] [/QUOTE]
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