Hi Elana,
So I finally received your recipe book and my almond flour in the mail! I've been baking up a storm today! I made the coffee cake, sandwich bread and pecan muffins - exactly to your recipe specifications. The sandwich bread turned out great, but the cake and muffins were a little on the dry side (a little too crumbly). The batter for both of these was more like cookie dough. Is this the right consistency? I am wondering if I should add some water or milk to the recipe. Or what would make it more moist?
One other question for you. I have been enjoying the coconut flour recipes on this site and have grown very fond of the texture. The almond flour recipes seem a bit more dense and not as moist. If I wanted to use half coconut flour and half almond flour in your recipes in your book do you think this would work? I know that you suggest we experiment, which I am all for doing, but I thought I'd see if you thought it was plausible.
Thanks so much!
+Karen
ps - I can't wait to try to make the chicken fingers!
