Nov. 29, 2021. Bake #70.
More photos of the clay pots and the instruction/recipe booklet at: https://weightloss-slim.fit/node/69351/clay-flower-pot-baker-recipes%3C/a%3E%3C/p%3E%3Cp%3EWARNING: Do not follow this recipe, #70. It did not turn out well. See my next blog entry, #71, for a much better batch: https://weightloss-slim.fit/node/69373/71st-bake-120121-more-sotsot-clay-pot%3C/a%3E%3C/p%3E%3Cp%3E--%3C/p%3E%3Cp%3ESoaker:%C2%A0%3C/p%3E%3Cul%3E%3Cli%3E11 g old fashioned (thick) rolled oats.
- 28 g Patel brand stone-ground WW durum flour.
- 22 g Sher Brar brand roller-milled WW durum flour, "Fiber Wala."
- 25 to 30 g (forget the exact amount) durum semolina, Swad brand.
- 112 g Bob's Red Mill stone-ground WW flour.
- 50 g Arrowhead Mills organic AP flour.
- 56 g Sharbati Gold WW flour, Swad brand.
- 5.3 g salt.
- 1 tsp pumpkin pie spice, Kroger brand.
- 1/2 tsp ground ginger.
- 1/2 tsp whole fennel seed.
- 1/2 cup (45 g) fat-free powdered milk, Kroger brand.
- 25 g dry shredded coconut.
- 25 g almond flour (blanched).
- 2 tsp baking powder (After cutting one open, I think it would have been better to use 3 tsp.)
- 150 g bottled filtered water at room temp. (After cutting one open, I think it could have used 50 to 70 g more water.)
- 30 g peanut oil.
- 20 g grapeseed oil.
This was removed from pot and cut open before it cooled:
This one was allowed to cool first (3 photos), bottom:
- idaveindy's Blog
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That looks like one healthy muffin! Thanks for sharing the pictures and process.
Dave
They taste great, but ... the density is a bit of a turn-off. Adding in the baking powder correctly will likely fix the density problem. I might dial back on the chia, honey, and oil too. The chia makes a thick gel when pre-soaked.
I am surprised that the shredded coconut dominates both the texture and the taste. It might help to include the shredded coconut in the soaker.