kvalifood - comments

by: Anonymous

Nordic nut and seed bread

Just saw a video for this on youtube. It looks amazing ! Can't wait to try it :)

by: Anonymous

Salted versus unsalted butter?

Hi Max Greetings from Australia!! I found your site as was looking for a marzipan recipe ..... Thanks for sharing and I'll be making this today! I love Danish pastries, marzipan, poppy seeds etc, . Re the Danish pastry recipe, was wondering if you use salted or unsalted butter? Does it make a difference using one or the other?

by: Anonymous

Queries

No. Oatmel will suck up a lot more of the moisture. it will not work with this recipe. - max

by: Anonymous

paleo nutbread

I used a measure teaspoon, which means five grams of salt per teaspoon, and since your recipe called for two teaspoons, that means ten grams of salt. WAY too salty, imo.

by: Anonymous

almond buns

From the recipe - 150 g (6 oz) almond flour - (3 dl (1½ cup)), 1 1/2 cups =12 oz. It would be nice to know if its 6 or 12 ounces.

by: Anonymous

different flours

We don't have similar flour types here in Denmark, so it is hard to say. But it typically has 8%-12% protein content. The bread should not rise much, so my guess is that all purpose flour will be fine.

by: Anonymous

Can you freeze the marzipan?

You can freeze store bought 'real' (60%) marzipan provided it is tightly sealed/vacuum packed. The manufacturers use glucose/dextrose in the sugar mix which I think is why it freezes better than a home made mix made with pure sugar syrup. It my be that they use other stabilisers as well, however, if you are prepared to work a mix made with pure sugar after defrosting it should also be fine. Work: knead or work at slow speed with dough hook in kitchen machine to reintegrate water and sugar crystals and make homogeneous workable paste. NB glazing sugar stretched real marzipan, used for the cake decoration in many English speaking cultures, does not freeze well, but keeps for weeks (if not months) in airtight wrapp and container in the fridge :-)

by: Anonymous

different flours

No bread flour for Christ sake pls avoid such a strong flour

by: Anonymous

Less oil

Just made this. Very tasty. Added a punnet of fresh blueberries. Doesn't need as much oil. I'm guessing half? Possibly due to berries but mine is a bit too oily.

by: Anonymous

Easy, Satisfying, Tasty

You had me at 4 ingredients. Fabulous super easy recipe! I am working hard to keep my Type 2 Diabetes under control and these will certainly help. Thank you Thank you Thank you!

by: Anonymous

Can Danish pastry be frozen?

I made the 3 bars of pastry which were delicious on day one, but with only 2 people in the house it is a bit too much. So I am wondering if the pastry can be frozen after it is rolled for the 3rd time? On more question is to the amount of butter. Your recipe calls for 375g of flour and 375g of butter. Yet you say "1 part butter and 2 parts dough. I am a little confused.

by: Anonymous

almond buns

Just an FYI: the mix-up is probably because in US/UK measurement systems, the ounce (oz) can be either for volume (fluid ounces) or weight. It's trickier than using the metric system because almost all recipes never state which ounce they mean, relying on everybody just "knowing" which is meant. Happy New Year! (Love your site, recipes, and especially your videos!)

by: Anonymous

Sourcing

No. I buy the almond flour in Germany through ebay or amazon. About €10 / kg - max

by: Anonymous

danish marzipan

why cant you use ground almonds is it necessary to grind your own almonds

by: Anonymous

Thanks!

You can add lemon juice as well for more rich flavor

by: Anonymous

paleo nutbread

I think you're conflating the weight of the bread and the volume of the bread. It might weigh 700 grams but a wheat loaf of bread of the same weight will have at least twice it's volume. In fact (according to Wikipedia) a standard loaf of (wheat) bread is made from 450 grams of flour. A standard stick of french bread from 225 grams of flour. This smallish nutbread, therefore, weighs as much as three french loafs. It's volume, however, is that of half a french loaf or a quarter of a standard loaf. The amount of salt you'd taste with one full mouthfull of your recipe would therefore be four to six times that of the amount in one mouthfull of wheat bread. Hence ended today's lesson in comparative density :)

by: Anonymous

Can you please post the nutritional stats

Per serving: 349 calories 32.2g fat 6.4g carbs 12.4g protein

by: Anonymous

Nordic Nut Bread

Oh Yeah, this recipe is a Winner. Max's video is Awesome , too. First time making it and it came out Fantastic. Oh, and do not cut down the amount of salt 2 teaspoons - using measuring spoons - is right on point - it is perfect. Wondering, Max, how many tries did you have to go through to get it to perfection? A job Well Done!! Fran