baking

[dingdong]

missing having a cake with a cuppa so dusted off my home baking equipment & made a couple of loaf tin cakes lemon drizzle cake & a banana cake ,as per recipie used almond flour & coconut flour & other listed ingredients.but to me when eating they both taste the same no flavour atall does anyone else find this .thanks

 

[ColinUK]

I’d opt for making standard flourless recipes a jumping off point and then switch out the sugar for a less spike inducing one but I honestly can’t say that I find low carb baking less tasty than “normal” baking. Push me and I’m likely to say that low carb things are actually tastier but it takes experimentation.

Try this:
https://www.thespruceeats.com/flourless-italian-almond-lemon-cake-2018275

And there’s stunning chocolate, olive oil and passion fruit cake recipe I’ve got somewhere which I’ll dig out for you in a bit.

 

[ColinUK]

https://www.nigella.com/recipes/chocolate-olive-oil-cake

Not the one I’m thinking of but equally as delicious and reliable.

 

[ColinUK]

https://www.theguardian.com/food/20...an-chocolate-passion-fruit-and-olive-oil-cake

I’ve subbed the flour for a mix of almond and coconut flours and obviously subbed the sugar out as well.

Although tbh it’s so rich next time I’d just make it with standard flour. You can’t eat more than a tiny piece at a time and if you sub out the sugars that’s going to remove most of the potential BG impact.

 

[ColinUK]

And these two (from Monya Kilian Palmer) are great and hugely adaptable.