 |
| chocolate variation- eggs, almond flour, coconut palm sugar and raw cocoa. Topped up with lightly sweetened whipped cream + mascarpone. Decorated with fresh raspberries and cacao nibs. |
From my regular recipe
Coconut and lemon variation ( half/half almond flour and coconut flour + plenty of lemon rind)
Whipped cream and mascarpone frosting with raspberries and goji berries to top up
 |
| creative mess :) |
and very last piece of coconut flour and lemon rind birthday cake
How did the coconut flour ones turn out? I am trying out alternatives for white flour/sugar but the coconut flour Apple Crisp I made was very dry, so I'm nervous about using it again. Thanks!
ReplyDeleteIt worked really well and perfect combination with lemon. Very delicious but rather filling. :)
ReplyDeleteAlso, I noticed, I have to use much less of it when substituting i.ex. almond flour. It`s rather heavy and it seems to `grow` when mixed with eggs( a little like potato or corn starch - absorbing lots of water) so definitely much less needed ( I would say approx 1/2 of what the recipe is calling for)
Here is a piece of birthday cake which I managed to save and take a snap before it disappeared :) The texture more compact ( comparing to almond flour cakes) but still it was rather smooth and more silky)
https://lh3.googleusercontent.com/-6K3lYTCA7-o/T14vKv02bCI/AAAAAAAAL3o/D9VG54-dBqw/s720/DSC_0012-6.jpg
You may already know this blog but if not.. this lady is a wiz when it comes to all the alternatives ( low carb, gluten free) and she is also using coconut flour in her recipes.
http://mariahealth.blogspot.com/
Thank you for the tips, I will have to try the cupcakes! and thanks for the blog as well :o)
ReplyDelete