I baked these delicious chicken meatballs. They were quick, easy and delicious.
These were absolutely delicious! I was hesitant about the recipe as I am normally not a big fan of coconut flour recipes, but these were great. The frosting is a must! They didn’t really have the taste/texture of scones, but still very good!
I normally love brussels sprouts roasted and that is my go-to brussels sprouts recipe so I wasn’t sure whether I’d like this pan-cooked recipe. The brussels sprouts were very good, probably a four star recipe (out of five). I still prefer roasted brussels sprouts, but this recipe offers a wonderful alternative when I feel like something a little different!
I had some leftover pumpkin and wanted to try out a new recipe so decided to give this recipe a try. I’ve tried a similar cookie in the past where the main ingredient was almond butter, but pumpkin wasn’t included in that recipe. They were described as muffin tops more than cookies though and I would say that is how these ‘cookies’ turned out. They tasted more like muffin tops. The pumpkin wasn’t really very prominent in this treat. I don’t think I’ll be making these again as I prefer my cookies to have a bit of a bite.
After making this recipe, I felt I had actually eaten something eerily similar quite a number of years ago, but instead of making the sauce by juicing oranges, I believe that the recipe called for marmalade. I didn’t really like the flavor combo then and I’m still not a fan of it now. I must not have remembered that dish when looking at this one. This recipe was very flavorful. My sauce didn’t really thicken up that much, even after 30 minutes on a simmer, low boil. If you like the flavor combo of orange and ginger, this recipe is definitely worth a try!
Instead of the turmeric, paprika and cumin, I used a curry blend. It tasted like a curry, but something seemed to be missing. I would not make this again as I’ve had better success with other curry recipes.
These were delicious. I used a super-fine almond blend. I’ve found with baking when the predominant/nearly only ingredient is almond flour, the flour is very important. The taste/texture is similar to what one would find in the wheat-flour version so I feel that this recipe could be substituted well where a southern-style biscuit is needed. While still warm, I added a little raw honey and they were delicious. Since almonds are very filling, I only needed two to feel full. That said, considering the amount of almond flour required for this recipe, these are very expensive biscuits! I would make these again as a special treat, but will likely not be making them regularly for this reason. Followed recipe to a T, including time in oven (used coconut oil instead of butter).