Those look really good also.
Also, after making her recipe as she had written it, I have some ideas for making a sweeter version. The texture is sort f like a scone, so I was thinking maybe ricotta and cherries or something like that. The recipe has a small amount of cheddar in the flour (you melt it in hot water before mixing with the coconut flour first) so I wonder if it also serves as a binder. So after the holidays I would like to try doing some other stuff.
Also, off the topic, I found an American company that makes almond flour pasta. I have heard great things about it. They won't ship to Canada and I can't find anyone who sells it here. When I have a bit of time I'm gonna try making a small batch. I know what the ingredients are; they are simple. Just almond flour, tapioca flour, potato starch, eggs and xanthan gum. Just gotta figure out the ratios. he he cappellosglutenfree.com/products
Edited by: FIT_ARTIST at: 12/14/2012 (23:21)
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