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on 1.26.2011
I am munching on my first batch of these made with chickpea flour – specifically Bob’s Red Mill Garbanzo/Fava flour. While I don’t like a bean flour in sweet baked goods, I DO like it for savory things AND I’ve been making a chickpea flour frittata with it.
I have no experience with the type of almond flour Elana uses (read her blog, she uses a specific flour for her specific results) so guessed a few things and all came out ok :)!
I added a 4 oz can – with liquid – of diced green chiles for a bit more liquid. The dough still seemed not quite cohesive enough so I added water, a T at a time like you would with a pie crust…just until the dough held together.
Don’t know how these compare to the almond flour version, but they are delicious. Thank you Elana!
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Dylan Donaghue on 8.15.2021
I don’t know where to get Celtic sea salt, and never having heard of it, I wonder if it’s different from regular sea salt. I’ll probably try this recipe with 2 eggs rather than 1, since many have commented on its dryness. Thanks for sharing! I’m just looking for high-protein foods that don’t contain meat.
LavandulaLady on 1.26.2011
I’m wondering if a liquid ingredient was omitted from the list? Seems to me 1 egg will not be able to hold that amount of dry ingredients together! But I’ll give it a try…
countrycricket on 1.26.2011
trying this tonight with taco soup. i am on low carbs, but the husband is looking for ways to amp his protien, this might be a great addition!
on 1.26.2011
I am going to try these with chickpea flour. I’ve been making a chickpea frittata and seems like this would be perfect with that flour as well.
Renee on 1.26.2011
Ooooh, boy! These look great!! Perfect for my low carb lifestyle! Thank you for sharing!