I haven't made these before and have 2 questions:
1. Could someone please tell me how many cups are in a 16 oz jar of almond butter? My jar is quite a bit bigger...
2. Is there any reason these wouldn't work if I left out the baking soda? I'm thinking of making them during Passover... if I can wait that long, LOL!
Thanks!
Janeen
As there is 8 ounces in one cup I would assume that 16 oz. would be 2 cups. Sorry I can't help on the baking soda question. HTH
I make these often and always use the baking soda. It makes them puff up. I'm sure they would taste good even if they are not puffy. It is very difficult to eat just one or two. Yummy.
these are quite tasty, but might be a little dense without the baking soda. i believe there is some sort of vinegar trick you can use to make things like this a little fluffier without baking soda. anyone have the secret?
I couldn't wait. :D I made the almond butter blondies, and they are half gone already, LOL! Two cups turned out to be right for the almond butter. I don't know what I was thinking -- I guess I was thinking in terms of weight, so 16 oz would be a pound, but I didn't know how many cups that would be. Turns out, 16 oz by volume works nicely. :)
Our favorite part is the flat, gooey center, so I think I may try it without the baking soda for Pesach. :)
Thanks for the help!
Janeen
Great! Glad to hear it worked out for you, and the family loves them. Please let us know how they turn out without the baking soda.
They turned out GREAT!!! I was planning to make them exactly the same, only without the baking soda, but then at the last minute, I substituted maple syrup and organic sugar for the agave. They were chewier and more caramel-y, but wonderful. They didn't last long. ;)
MMMmm! That sounds delicious. I'm making a note on my recipe to try that in the future. Thanks.
So you did leave the baking soda out this time?
Oh, yes, I forgot to mention that. It was Passover, so I definitely left out the baking soda. They weren't as fluffy. They were more chewy, which might also have been affected by the change in sweetener. I'm thinking the recipe must be pretty forgiving to stand up to all my experiments. :)
Thanks for the update, janeen. Now I will have to give these a try both ways, in the future.
Don't you just love a recipe that can "take it" and still come out delish? LOL That's what makes them "Keepers"!
LOL, we made them AGAIN!!! This time, I followed Elana's recipe exactly except (there's always an except!) I used maple syrup instead of agave, with a 1:1 substitution. (I have been having some disturbing liver test results and decided to give up agave for awhile, just in case.) The texture was the same as Elana's, only the flavor was a little more caramel-like. Wonderful! That's how I'm going to make them from now on, except during Passover, when I'll make them without the baking soda. They are my dd's new favorite treat. (Mine too. Shhhh!) :D
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