Lilypad Biscotti Experiment: Flaxseed Edition—The Breakthrough is Near!

Alright, dudes and dudettes, we are so damn close to nailing the ultimate vegan, gluten-free Lilypad biscotti. This time, the flaxseed batch put up its best fight yet—11 out of 16 made it through! That’s a solid 69% survival rate, meaning we’re officially past the "questionable experiment" phase and into "we might just be geniuses" territory.

 What Worked This Time?

After last round’s heartbreaking Lilypad casualties, we made some key adjustments, and guess what? They worked.

✔ Kept ‘em in the mold for the second bake—no more Lilypads morphing into weird shapes.  

✔ Lowered the temp and extended the bake time —slow and steady wins the biscotti race.  

✔ Let them chill (literally) in the turned-off oven for hours—because sometimes, patience is the secret ingredient.  

✔ Rotated the mold mid-bake—because oven hotspots are sneaky bastards.  

And boom—crisper, stronger, better Lilypads that are actually holding their stems instead of crumbling into biscotti dust.

 What Still Sucks?

Let’s not pretend it’s all rainbows and perfectly dunkable treats—5 Lilypads still bit the dust. Some were still a little too chewy, and a couple of stems snapped like twigs in a storm.

🛠 Next-Level Adjustments Coming Up:  

- Might let them sit in the cooling oven even longer—think full-day spa treatment.  

- Could tweak the flax egg—maybe a tiny bit more water to get a better bind.  

- Thinking of testing at an even lower temp and longer bake —because maybe the biscotti gods want us to slow things down even more.  

 Final Verdict: We're on the Brink of Greatness.

Dudes, this is it. The closest we’ve ever been to Lilypad perfection. We’re one or two tweaks away from a fully plant-based, plastic-free coffee topper that actually holds up under pressure.

Video evidence?  See below.

 

So buckle up—because the next batch? That might just be THE batch. Stay tuned. 🚀