tag:blogger.com,1999:blog-2500871076078909762.post8078074454539913911..comments2024-03-26T18:24:14.206+11:00Comments on Southern In Law: Recipe: Mango Coconut SmoothieKristy Sayer-Jones @ Southern In Lawhttp://www.blogger.com/profile/03729691955996288353noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-2500871076078909762.post-14603783961194828562014-09-26T18:48:54.681+10:002014-09-26T18:48:54.681+10:00These aren't really vegan since your using egg...These aren't really vegan since your using eggsJasminenoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-90998224721972017792014-09-22T09:17:38.800+10:002014-09-22T09:17:38.800+10:00Hi there, we don't have the nutritional info f...Hi there, we don't have the nutritional info for this recipe, however, you can use a website/app like "My Fitness Pal" to work it out with your ingredient choices :)Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-42374765646300206242014-09-21T22:35:43.027+10:002014-09-21T22:35:43.027+10:00what are the nutrition facts in this?
what are the nutrition facts in this?<br />unknownnoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-70604258573643837042014-09-17T07:36:03.610+10:002014-09-17T07:36:03.610+10:00Also I just pulled the second batch out that was m...Also I just pulled the second batch out that was made with 2.5c of flour and had the exact same result. They were beautiful in the oven, but fell as they cooled. They baked for 30 min and were still sticky and gummy.Keelanoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-78141507306044955912014-09-17T07:30:28.347+10:002014-09-17T07:30:28.347+10:00Yes I did use wheat flour as your recipe called fo...Yes I did use wheat flour as your recipe called for 'plain flour'.<br />If you are making these gluten free then that's the problem. Gluten free baked goods require significantly more liquid to come out with the correct texture. <br />So I making this with regular all purpose flour it will need a reduction in the amount of applesauce, using only one egg, and more flour or some combination of these changes.<br /><br />Over mixing will cause baked goods to be tough but not gummy.Keelanoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-63197683611212541802014-09-17T07:24:22.229+10:002014-09-17T07:24:22.229+10:00Hi Keela,
Did you use all purpose wheat flour?
...Hi Keela, <br />Did you use all purpose wheat flour? <br /><br /><br />We tested out all of the options (and we also have an email group of 15 readers around the world who test the recipes) and had success with each, however, you have to be really careful when working with wheat flour in low fat recipes as over-stirring them the tiniest little bit can give you a gummy texture. <br /><br /><br />I'll be changing the recipe to remove wheat flour as an option for the meantime and we'll test them once again.Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-8575165990382986632014-09-17T07:08:19.478+10:002014-09-17T07:08:19.478+10:00Just pulled these out of the oven... Flat and gumm...Just pulled these out of the oven... Flat and gummy.<br />I used all purpose flour and 1/2c honey, and flax eggs. <br />Flat and gummy are classic signs of too much liquid in a batter. I will be trying this again with more flour... <br /><br />When you post a recipe please note exactly what you use. This recipe has so many options I feel it is screwing up the results.Keelanoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-68026514245701978872014-09-14T11:56:50.432+10:002014-09-14T11:56:50.432+10:00Hi there, this is definitely the right recipe! Wha...Hi there, this is definitely the right recipe! What kind of flour did you use?Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-79200728174382513762014-09-14T04:18:19.422+10:002014-09-14T04:18:19.422+10:00I made these muffins today. I left them in the ove...I made these muffins today. I left them in the oven for 22 minutes but when I took them out they were so flat!! And super gummy too. I was really disappointed :( Are you sure this is the correct recipe. The ones in the pictures look perfect it's kind of deceivinganonymousnoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-58667167908475911902014-09-13T09:55:33.929+10:002014-09-13T09:55:33.929+10:00Hmmm, it may be the consistency of your pumpkin th...Hmmm, it may be the consistency of your pumpkin that's the problem as some tend to be moister than others. We've made these muffins multiple times and have never had any problems, however, the gummy consistency was probably because you used all whole wheat flour instead of the suggested half and half as whole wheat flour doss change the consistency quite a lot.Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-33552873566152467162014-09-13T05:09:47.609+10:002014-09-13T05:09:47.609+10:00I just made these and I had the same problem as ma...I just made these and I had the same problem as many of the others. I had to leave them in longer than 20 minutes and they sunk when I took them out. They have kind of a gummy consistency, but I do like the flavor. I used all white whole wheat flour, chicken eggs, nearly 1/2 cup of honey and the same as everything else. Maybe it's too much honey?Saranoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-976051397141050402014-08-22T07:38:26.143+10:002014-08-22T07:38:26.143+10:00Hey Jen,
All of our recipes are gluten free so wh...Hey Jen, <br />All of our recipes are gluten free so when we say plain flour we just mean gluten free plain/all purpose flour :)Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-53325289259491717622014-08-22T01:35:33.519+10:002014-08-22T01:35:33.519+10:00Hi! I'm gluten free and wondering what is a go...Hi! I'm gluten free and wondering what is a good sub for "plain flour". I'm semi new at gluten free baking and usually only use all-purpose gluten free flour :) thanks!Jennoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-15924678780452995532014-06-21T14:57:40.674+10:002014-06-21T14:57:40.674+10:00Definitely! We're kinda obsessed ;)Definitely! We're kinda obsessed ;)Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-73287421190427266602014-06-21T14:57:21.236+10:002014-06-21T14:57:21.236+10:00Hi Kayla,
They should definitely have a muffin li...Hi Kayla, <br />They should definitely have a muffin like consistency so I'm not sure what happened there - what flour choices did you use? And did you cook them until a skewer removed clean?Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-13336386473715229222014-06-21T14:56:17.784+10:002014-06-21T14:56:17.784+10:00Hey Megan,
I'm glad you're a fan!
The b...Hey Megan, <br />I'm glad you're a fan! <br /><br />The biggest problem with low fat baked goods is that they tend to stick more to the paper liners. I usually use either silicone muffin cups or I use non-stick paper cases (I like the brown paper ones from "If You Care" as they never stick) <br /><br />Otherwise you can spray your muffin cases with a little bit of spray oil to stop them sticking so much!Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-70800382046499265562014-06-21T10:10:14.732+10:002014-06-21T10:10:14.732+10:00I just made these tonight for my family---absolute...I just made these tonight for my family---absolutely amazing! I love <br />your healthy recipes! The cupcake was really dense on the inside and <br />very filling--the perfect snacking size! :D I used vanilla Liberte <br />Greek Yogurt for the cupcake batter and then put some more on top as a <br />healthy "frosting". <br /><br /> However, I used paper lining cups and had a bit of <br />trouble getting the cupcake out of them after they were done---the <br />batter really stuck to the paper--- I was wondering if anyone had any <br />suggestions as to how I can get it smoothly out of the paper without <br />sticking. Overall, a wonderful dessert!Megannoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-44079248221492747292014-06-21T04:25:46.967+10:002014-06-21T04:25:46.967+10:00These are very tasty. They taste like a less sweet...These are very tasty. They taste like a less sweet version of pumpkin pie and have a similar consistency! I used a little more pumpkin and a combination of allspice, ginger and nutmeg instead of mixed spice. I only used 1/4 c. of honey and thought they were plenty sweet! The biggest thing is that the consistency is not the same as muffins most people are used to. I ended up eating mine warm with a spoon which was very yummy but not what I was expecting going into it!Kayla Swishernoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-50205687737380546302014-06-21T03:46:10.450+10:002014-06-21T03:46:10.450+10:00YUM! I will have to try this!YUM! I will have to try this!Millienoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-75156777375389050132014-06-20T06:45:33.137+10:002014-06-20T06:45:33.137+10:00I tend to go through smoothie stages - sometimes I...I tend to go through smoothie stages - sometimes I am completely obsessed (like now with the new omniblend) and then other times I won't have one for weeks!Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-26391806493547279722014-06-20T06:44:35.816+10:002014-06-20T06:44:35.816+10:00Hey Edwin, the only sugars in this recipe are natu...Hey Edwin, the only sugars in this recipe are natural sugars unless you choose a sweetened coconut milk mix! Kristy @ Southern In-Lawhttp://www.southerninlaw.com/noreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-42544355021949704552014-06-20T05:00:28.533+10:002014-06-20T05:00:28.533+10:00I stand corrected. There is no sugar in the unswee...I stand corrected. There is no sugar in the unsweetened coconut almond milk. I did check the nutritional values of the recipe as is and found the following: Cal. 70(!), Fat 2.5gr, Sat. Fat .5, Sodium 80mg, Potassium 120mg, Carbs 11, Fiber 1.5, Sugars 9.5gr, Protein 1gr, Vit A 20%, Vit C 40%, Calcium 23.5%, Iron 2% ( per My Fitness Pal). Of course all these would change with an ounce or two of rum! :-)edwinmcgeenoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-48639858882676047222014-06-19T23:34:50.760+10:002014-06-19T23:34:50.760+10:00This looks VERY yummy and something I want to make...This looks VERY yummy and something I want to make. But to be accurate this has no sugar added. At the very least the mangos and coconut milk will add natural sugars to the final smoothie.edwinmcgeenoreply@blogger.comtag:blogger.com,1999:blog-2500871076078909762.post-1840811842410397882014-06-19T20:57:04.501+10:002014-06-19T20:57:04.501+10:00So simply, but so good!
I always pretend I like sm...So simply, but so good!<br />I always pretend I like smoothies, but I really only ever make them once maybe twice a week!Rebecca P.noreply@blogger.com