My first impressions: *very* strong egg flavor, not crispy, and a very light flavor/sweetness. Some may like this, but didn't really rock my boat. Now, since I read through many reviews before attempting this, I did do some things differently from the original recipe. Because I didn't have much almond flour, I used a mixture of flours (1/2 c almond, 1/4 c rice, 1/4 c sorghum); and I also separated the eggs and beat the whites before adding to the rest of the mixture. My thought was these modifications would improve the texture (I've read rice flour makes things crispier). So, overall result: It was okay, and I plan to make again, but with some modifications. Next time I will try using 2 eggs and add some almond milk for more liquid. I will probably increase the amount of rice flour I use. I may also add a bit more honey or a bit of sugar (maybe brown?).
Was this review helpful?
4 users found this review helpful
My first impressions: *very* strong egg flavor, not crispy, and a very light flavor/sweetness....