Most bean. Flour products tend to give me horrible digestive pain... Anyone have problems with this lupin bean flour? I can't tolerate any of the chickpea flour products. While cooked beans are okay tho
These are delicious, Beth. I ate half a cookie before a meal and my blood sugar remained near baseline throughout and after the meal! I’m going to make them again today.
they shouldn't be dry at all- every time I have made them they are moist. I am happy to help you trouble shoot! Did you leave anything out? Make any other swaps?
Chia and basil seeds provide some "glue" and moisture to these cookies so you will need to use something that provides the same texture to keep these cookies moist and chewy. You could try: yogurt, banana, psyllium husk, gelatin, or glucomannan powder (from the konjac root). If you are not familiar find it here https://amzn.to/4eQdJTo. Let me know what you try!🧡
Beth, these look great and I can’t wait to try them!
I hope you love them!🧡
Most bean. Flour products tend to give me horrible digestive pain... Anyone have problems with this lupin bean flour? I can't tolerate any of the chickpea flour products. While cooked beans are okay tho
I’m sorry to hear that. Next time omit the lupin flour and add more hemp instead to keep the protein similar🧡
Agreed- I can not wait to make these this week! Thank you for another great breakfast recipe!!! So helpful to have another quick on the go option. 😊
These are delicious, Beth. I ate half a cookie before a meal and my blood sugar remained near baseline throughout and after the meal! I’m going to make them again today.
I’m afraid I found these awfully dry and bland. I urde monkfruit maple syrup - 1/4 cup. And I didn’t use optional nuts or …. So did I miss something
?
they shouldn't be dry at all- every time I have made them they are moist. I am happy to help you trouble shoot! Did you leave anything out? Make any other swaps?
I don’t think so. But I did make bars instead of cookies. Maybe I cooked too long. I’ll try again. I really like the idea of having a breakfast cookie
Maybe it was the cook time, let me know what you discover. I am always happy to help you to troubleshoot!
Chia and basil seeds provide some "glue" and moisture to these cookies so you will need to use something that provides the same texture to keep these cookies moist and chewy. You could try: yogurt, banana, psyllium husk, gelatin, or glucomannan powder (from the konjac root). If you are not familiar find it here https://amzn.to/4eQdJTo. Let me know what you try!🧡
Is it possible to make your own "syrup" using powder allulose?
this is the allulose that I like: https://amzn.to/3AwVPHe
Yes, absolutely!
Allulose Syrup
Makes 1 1/2 cups
Ingredients
1 cup allulose
1 cup filtered water
Method
Add allulose and water to a pot over medium heat.
Bring to a simmer and stir constantly—don’t let it start to boil. Just before it boils, turn off the heat.
Continue to stir until the sugar has dissolved completely, then remove from heat.
Transfer to a jar or glass container and cool to room temperature.
Store in a sealed jar or container in the fridge for 1-3 months.
Your post includes net carbs only. What is the total carb count per bar/cookie?
per cookie: Carbs: 23 g, Fiber: 15g, Net Carbs: 8g
per bar: Carbs: 11.5 g, Fiber: 7.5g, Net Carbs: 4g
Thank you!
Which flavor of protein powder do you suggest if using as a substitute for hemp hearts?
You could use plain, chocolate or vanilla!