Cooking Challnge Anyone?...Gabby?

Graylin Bee
By Graylin Bee Latest Reply 2012-02-24 09:39:47 -0600
Started 2012-02-22 23:09:33 -0600

So I went to the bookstore today to browse. But I bought the book Gabby was discussing the other week, the Gluten-Free Almond Flour cookbook. Tonight I am going to make a modified version of the Chocolate Chip Scones from page 18. One of my guilty pleasures has been pre-packaged mini cranberry scones made with white flour. Perhaps an almond flour version will be good without being bad for me.
Does anyone want to try a baking challenge?
Pre-Diabetes diagnoses I loved reading and trying some of The Daring Bakers Challenges.Maybe we could start a similar lower sugar, lower carb version of their challenges. Often their challenges came from a favorite cookbook or cooking blog.
The Chocolate Chip Scone is a quick recipe to throw together with 7 ingredients.
Here are a few of my proposed adaptions:
dividing the dough in half. One half will have mini semi sweet chocolae chips. Elana used dark chocolate. The other half will have dried cranberries.
Substitutimg Honey for Agave Nectar, since I don't like the flavor of Agave as much as honey.
Here is my proposed recipe with changes noted from the original.
2 1/2 cups Almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup vegetable oil (original uses 1/3 cup Grape Seed Oil)
1/4 cup honey (original uses Agave Nectar)
2 large eggs
1/4 cup mini chocolate chips (original uses 1 cup dark chocolate 73%)
1/3 cup dried cranberries (original does not use any)
Preheat oven to 350 F. Line 2 baking pans with silicone liners or parchment paper. Combine almond flour, sea salt and baking soda in one bowl. In another bowl combine the vegetable oil, honey and eggs. Stir wet ingredients into the dry ingredients. Divide the mixture into two parts. Fold in mini chips into one part and cranberries into the other part. Drop the batter by about ¼ cup portions 2” apart on the baking sheet. Bake at 350 F for 12 to 17 minutes, or until light golden brown. Cool for 30 minutes, then eat.
Well, I'm ready to try my ideas out. Will post back with my results.
Looking forward to reading about other peoples attempts.


5 replies

Graylin Bee
Graylin Bee 2012-02-23 02:40:58 -0600 Report

Back with results from playing in the kitchen.
Made a few more changes as I was making the dough. Substituted ¼ cup plain Greek Yogurt for the vegetable oil and flax seed meal for the eggs.
After hubby and I tasted the dough (no eggs so it was safe to eat) we decided to just mix the mini chips and dried cranberries into all the dough. Then we cooked the dough in three different appliances
Attempt one was in a Babycakes Cake Pops. Good but came out slightly overbrown on the outside. Dough was a little tricky to turn during the cooking. Some balls fell apart during turning and while removing from the little wells.
Attempt two was in the Bella Ultimate Brownie Maker. Once again a little overbrowned and some falling apart issues.
Third attempt was in the convection oven. Baked for 15 minutes but should have waited an extra two minutes to remove from oven. Also we flattened the dough balls to make more of a cookie. All methods of cooking produced a very tasty end product.
We will use the recipe as modified in the future. Well, maybe skip the mini chipc, add some chopped almonds…

jayabee52
jayabee52 2012-02-23 12:02:30 -0600 Report

sounds interesting Bo. I wonder what it did to your BGs 2 hrs postprandial? Perhaps you could get a baseline before next you eat these and then 2 hrs postpranidal.

Graylin Bee
Graylin Bee 2012-02-24 01:18:55 -0600 Report

Did the two hour test with 15 minute readings, just in case the cookies gave me a bad spike. Results were 97 baseline, 102, 107, 98, 102, 117, 102, 96, 100.
I ate 2 cookies at about 7 carbs each. They may have contained a few more carbs because my able assistant ( i. e. Hubby) measured the mini chips. He may have added a few more than 1/4 cup.

Graylin Bee
Graylin Bee 2012-02-23 13:07:41 -0600 Report

Yup, that was my plan. Since I was having to sample while making them I figured it might have had a different reading than under a normal eating event.

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