I have had a couple that I can remember....
#1 Crockpot Tortilla Soup that I attempted in college. My husband reminds me of this one often. It was so bad, we are both scared to even try it out at a restaurant, let alone try to cook it again. I mean, Tortilla Soup? Really!? I do not even remember why it was so bad.
#2 I've also had the occasional, oops, forgot that was in the oven and now it is burnt to crisp, moment.
#3 grain free zucchini bread - yep in the garbage.....
As a side note: I made this recipe a second time and followed it to a T and it came out perfect.
This recipe called for almond flour but I only had coconut flour. For some reason, I thought the measurements for coconut flour were different. The "dough" came out too dry so I added an extra egg....still dry. There was just no salvaging it. My guess is that I should have used the exact same measurements for the coconut flour as almond. Below is my second attempt photos.
Recipe courtesy of Against All Grain
Ingredients
1 1/2c almond flour
2t cinnamon
1t baking soda
1/2t salt
1/2t nutmeg
3 eggs, beaten
1/4cup honey
1 ripe banana
1cup shredded zucchini (unpeeled)
Instructions
Preheat oven to 350 degrees
Combine dry ingredients in a small bowl
Place wet ingredients in bowl of stand mixer ( I used hand mixer), then beat on medium for 1-2 minutes until frothy and combined.
Slowly add dry ingredients with the mixer running, until all flour mix has been incorporated.
Spoon batter into 2 mini loaf pans (I used 1 large)
Bake 30-35 minutes until middle is set and toothpick comes out clean
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