Every thing I cook has got to be flexibly to what I have at the time.
- Coarsely ground almonds optional (soaked for a couple days? See fermentation below) this maybe too heavy.
- Almond flour
- Pastry four, more than 20% makes it easier to digest, but also raises the carbohydrate levels.
- and/or Egg white(?) to hold it together.
- Maple flavor!!
- Lemon juice or Zest!
- Sweetener (I use Stevia)
- Leavening? (like “ener-G”)
- Water (just enough to make a batter.) almond milk?