![]() I checked them at 12 minutes and decided to gently flatten them (just a bit!) with a fork, a la peanut butter cookies, then cooked them one more minute. Also, they definitely did not flatten on their own. They were a bit crumbly, but I was able to manage, and to roll them in the powdered Monkfruit coating just fine.ģ. Even so, I found I could scoop the mix up with my hands and form it into the balls fairly easily. So I added 5 ml more each of the almond milk and oil, and next time I make these, I may try a little more. However… The mixture didn’t really hold together on its own, after I added the dry ingredients. Maybe the peppermint masked it? Either way, YUM.Ģ. :) I’m not a big fan of coconut flavor, and I did not detect any in these. Seriously – so delicious, I wanted to eat them all by myself. Finally, I opted for the melted coconut oil, unsweetened almond milk, and the peppermint extract.ġ. I also used my own 3:1 Almond-to-Coconut flour blend, and added 1/4 tsp xanthan gum to the dry ingredients. ![]() I subbed Lakanto Monkfruit w/Erythritol for both the cane sugar and the powdered sugar. ![]() Since many have asked about different sugar/flour/oil types, I thought I would share my experience. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo minimalistbaker on Instagram.
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