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).
This was a great recipe! The last almond flour based pancake recipe that I tried turned out somewhat gritty, but this pancake was delicious and I didn’t even make the buttered pecan topping! I also used honey instead of maple syrup. A good amount of pumpkin flavor without it being overwhelming. Difficult to flip if the pancakes get too large. Seemed to work best when cooking on the “low” side of medium heat.