In the last couple of weeks, I’ve completely failed at 1 out of every 3 new recipes I’ve attempted. On the plus side, this means that my batting average would be .667. Pretty impressive by baseball standards, but totally lame by my personal track record. Although the recipes have been edible (I hate wasting food), they’ve been far from blog-worthy. Here are a few highlights…
Gluten-Free Juicer Pulp Bread – I had grand plans to use leftover carrot and pineapple pulp to create a tropical-inspired, fluffy bread, with no added sugar and crunchy walnuts. Sounds great, right? The end result was a dense log of something resembling bread pudding. Aaron took one look at it and asked if I planned to cover the entire thing in almond butter before taking photos. #recipeFAIL
Fresh Juice Shaved Ice – Are you seeing a theme with the juicing? I’ve been making fresh juice nearly every day for three weeks and wanted to get more creative. So, I froze some beet, apple, and lemon juice in an ice cube tray and then quickly pulsed it in the Vita-Mix to create a sort of healthy shaved ice/slushie. It tasted good and ended up being a refreshing dessert, but as I was editing what I expected to be beautiful photos thanks to the vibrant beet color, all I got were images that looked like a fancy glass of ground hamburger meat. #recipeFAIL
Gluten & Sugar-Free Mexican Hot Chocolate Cupcakes – I ground my own oat flour, used the highest quality raw cacao powder, and took my time getting the ratios of cinnamon and cayenne pepper just right. I left out the granulated sugar and agave in favor of liquid stevia, and was thrilled when the batter actually tasted good. But when I opened the oven to check on my cupcakes, the middles completely sank. I thought I’d give them a little more time to firm up, but nearly 20 minutes later, they were still sad and mushy. #recipeFAIL
I’m loving my new, less processed style of eating, but it’s throwing a wrench in my cooking abilities. Specifically, when it comes to the sugar and gluten-free baked goods. Baking is a science, but gluten-free baking takes that science to a whole new level.
Have you had any #recipeFAILs recently? Do you have any gluten-free cookbook recommendations? I certainly don’t have a gluten intolerance, but after removing it from my diet for almost a month and then reintroducing it, I definitely notice that my stomach is a lot happier without it.