Some relationships take time.
As you know, I'm not much for following recipes. I love food. Love to cook. It's all intuitive for me though. My body reaches for the best combo of food whether out of my fridge or at the grocery store. I highly encourage you to start cultivating this in yourself. It helps get you out of the rut of habitual eating and it gets you more connected with your intuition, guiding you to what's best for you in the moment. I'll do a post on the how to's of intuition and food next Tasty Tuesday.
Back to recipes, and my evolving friendship with them.
I was on a mission to make grainless bread. I found two recipes, one using coconut flour, the other almond flour. Bob's Red Mill had both flours and luckily they were carried at the local health food store. I chose to start with the Almond bread. Step by step, I followed that recipe. Pouring in the whole package of almond flour, the baking soda, salt, eggs, apple cider vinegar, and honey.
As I mixed, it didn't seem to be sticking, at all. I couldn't figure out what I had done wrong. I followed the recipe to a T. I reread the directions, assuming I missed the part that said add 5 cups of water so it gets a pre-bread goo consistency. Nope. Perhaps the flour packaging would enlighten me. And, did it!
I had used the coconut flour in the almond flour recipe! D'oh! Or, as my friend Jayne would say "Holy Shitake Mushrooms!!!"
If you haven't had a chance to look at the recipe for the coconut flour bread, do so now. You'll see that it requires twice as many eggs for 3/4 cup of flour versus the almond bread recipe where it's 2.5 cups and 3 eggs. Quick math and 12 more eggs, a cup of coconut oil, and a swish of coconut milk later, I had the makings for coconut bread!
It turned out pretty good, especially since straying from the recipe. Dense, but tasty. It's got enough eggs in there to call it a quiche, even though it doesn't taste like one. Next up, the almond bread with the almond flour!
Do you have any tasty grainless bread recipes? Share here...
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