Word to the wise - substitution is not always your friend. Or, in other words, please laugh at my misery so I can get SOMETHING good out of this gooey waste.
Thanksgiving (or, as I've taken to calling it, Gluttongiving) tackled us pretty lightly this year with one notable exception. Desserts. The hubs was munching my favoritest-omg-cookies-&-milk right next to me. In bed. Every night. For a week.
Naturally, I found this to be... distracting. (Hey, what can I say, I'm eight months pregnant and cookies still tempt me on occasion. Not frequently, but he might as well have been dancing around me and waving them under my nose.)
MDA to the rescue! In a hormonal funk but determined to still "be as good as possible" I came here, found the Almond Flour Recipe page in the archives and tried to make the almond cookies. I had all the ingredients save one... maple flakes. 2am. Cravings. No maple flakes. What to do?
"I know!" I said to myself, patting me mentally on the back, "I've got some raw honey here! But... how much to use? It calls for a cup of maple flakes... that seems like a lot of honey... hmmm, how about... 3/4 of a cup? That sounds about right. Aaaand, a sprinkle of almond slivers for crunch. This is going to be awesome! Yay primalish cookies!"
Err. No. Wrong. Do not pass go, do not collect delicious, healthy-esque cravings-killing cookies.
Honey does not, apparently, equal maple flakes. Apparently only maple flakes equal maple flakes. Adding 3/4 of a cup of honey to this recipe gives you a gooey, almond-studded floopy mess that sort-of-maybe resembles cobbler. If you squint. And don't actually put it in your mouth.
On the bright side, awful as it was, I learned that I've got more resolve than I initially thought I did. Once I realized that carbs in honey don't equate to the carbs in maple flakes... well, I just tossed the whole "pan". (Not the pan itself. That is my precious baby and I need it for other, not hormonally-induced-insane-type cooking.)