Okay, so I decided to try another recipe from the Babycakes cookbook. This time I tried the Johnnycakes. I had no idea what they were and had never heard of them before this book. However, they are like a mix between a soft cookie and a scone.
I, of course, made some modifications. This time: sugar! haha So, after switching nothing but the flour (instead of spelt I used all-purpose gluten free flour) I realized that using that flour made the batter a bit too dry. So, I added about 1/4 c. baker's sugar first (it is finer and dissolves easier) and then started modifying using the current ingredients to get a better taste and a better consistency. I added some more coconut oil here, some more agave there, and a lot more hot water. Finally I found a good consistency and I scooped the batter.
I wasn't too sure how these were going to turn out as batter with gluten free all-purpose flour never tastes very good. Plus, this one also had uncooked cornmeal. Ick. haha But once I sprinkled some more sugar on top and baked them up, they came out pretty and very tasty. Better than the scones in my opinion. The sugar helped off-set the gluten free flour a bit and the agave drizzled on top adds a little more sweetness.
They taste like a cross between a dry scone and shortbread but with the consistency of a soft cookie. I enjoyed them. I have yet to share them with the non-gluten free community so we will see. I hope to get a verdict tomorrow. Although, the scones got an a-okay and I didn't like them. haha!
Here's a pretty picture:
Just a disclaimer regarding the Babycakes recipes: I am sure the recipes the way they are written are amazing. However, not all of their recipes are gluten free so with the modifications I have to make to make them gluten free, it takes away from the taste (therefore the adding sugar, etc). I hope to try one of their as written gluten free recipes soon.