If there’s one thing painting’s taught me, it’s that you can paint over (almost) anything. You can grab your original idea and raze it completely to the ground, leaving not a single shard of evidence of what you were originally up to (unless, of course, you bring into play the sneaky ways of Synchrotron Radiation Induced X-Ray Fluorescence Spectroscopy which can rat you out much like it did poor Van Gogh with his Patch of Grass). If your proportion is off – with one arm looking like a leg and a neck threatening to turn your Venus into a Genus (of WTF) – you can paint over it. If, thinking that your grandma would really appreciate a portrait of herself for her birthday, you end up sketching something that may or may not resemble a human being, you can paint over it (mostly to erase the memory of your attempt before you go out to get her something else). Anyways, the point I want to make here is that you can take the same approach with cooking.
1/2 cup chocolate whey protein
3/4 cup ground oats
1 cup milk (I used cow’s whole)
1/2 cup ground almonds
2 tablespoons casein
3 tablespoons cocoa powder
Mix together ingredients for truffles first and then bake on a cookie tray for 20 minutes at 170 C (338F).
Macros per Serving (out of 13):
5.2g carbos (0.8g sugars)
3.1g fat (0.5g sat)
What I did was mix all of the ingredients with a spoon before rolling them first into truffle shapes and then onto cocoa powder. When they were all done, I tasted one of them and my first reaction was ‘hmmmmm’ because they were too sticky (sticky as in, you know how there are some protein bars out there that you bite into and then find yourself having to chew, and chew, and chew, and chew, and… chew? yeah, exactly – that kind of chewy). So, what did I do? I baked them :-D
Sure, you can raise the point that certain things are unsalvageable (you can’t, for example, ‘save’ a burnt piece of toast) BUT if you got the taste spot-on but the texture off, not giving up on can yield a great final (albeit unexpected) product! This recipe I think illustrates that quite well. You see, there I was, in my apron, looking at my sticky truffles and wondering what to do, when a voice inside me (not literally but, you know, metaphorically) said “just bake them.”
What were they like at the end? They were kind of like soft amaretti cookies – almondly, floury, softer inside, still slightly chewy but, in this form, nicely chewy, flavor-packed and oh la la la perfect next to a cuppa coffee! They were super chocolatey too: as you bite into them, a punch of cocoa powder hits you first before the almondiness takes over and you’re left with a grin on your face reminiscent of that which you get when the picture that you painted over your original attempt ends up ticking all the boxes of success!