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curlygirl,
I have a question or two... I made it this morning and it did not go well. What kind of almond butter do you use? I used fresh ground from my local co-op so I guess it's not as creamy as a brand name kind. I used acv instead of lemon juice because I was out of lemon juice. Could 2 minutes have been too long in a 1000 watt microwave? It came out like rubber. Flavor was fine but texture was hard to get past.
I remember making mug cake, pre-primal, and thinking that it seemed a little rubbery at times. Maybe it's just me...
Thanks,
AuroraB
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[QUOTE=AuroraB;1011242]curlygirl,
I have a question or two... I made it this morning and it did not go well. What kind of almond butter do you use? I used fresh ground from my local co-op so I guess it's not as creamy as a brand name kind. I used acv instead of lemon juice because I was out of lemon juice. Could 2 minutes have been too long in a 1000 watt microwave? It came out like rubber. Flavor was fine but texture was hard to get past.
I remember making mug cake, pre-primal, and thinking that it seemed a little rubbery at times. Maybe it's just me...
Thanks,
AuroraB[/QUOTE]
Hmmm...Maybe it was the acv? I've never tried it with that. I grind my own almond butter but I've also tried it with store bought. It could be that 2 min was too long for yours. 2 mins works for my microwave and for some of my "testers", but I'm sure it could vary from oven to oven.
Often when I try a new recipe in the microwave, I'll start checking it a min or so early just in case. Try lemon juice and 1:30 instead. Let us know how it goes! :)
