SABA CLOUD ITRAIN PLUS
Looked great! I’ll be sure to tag youĢtsp imitation vanilla extract (figured fake stuff could use some extra)ġ/2 cup amber maple syrup (athlete and not wanting all that sugar, plus figured cornmeal would help with texture)ġtbsp raw cane sugar (turbinado)- for texture/ flavor dimension?ģtsp baking powder (since people noted it could be a bit much)ġCup cornmeal (had no almond meal and saw cornmeal worked. probably could have taken it out a bit sooner to preserve some moisture and leave a bit more moist but this was rly good. I’m no baker and used some suggestions in comments. Promise to leave a rating next time – it would not be fair to rate it after my mishaps :-)
Thanks for your recipes – this is not the first one I’ve used, but the first one I’ve commented on.
SABA CLOUD ITRAIN CRACKED
Oh – and another thing: I wondered whether I should add so much baking powder to the gluten-free flour? It rose a bit but cracked all the way down the side. I wonder if its due to the sorghum flour? Or perhaps that the batter stayed in the bowl for at about half an hour whilst I went down to my daughter’s house to fetch my loaf pan? I’m going to give it another try though – I’d love to have a decent banana loaf recipe I can use again and again. The flavour is great but the loaf is very dense. (Perhaps because I live down at the coast?) I had to take the loaf out of the oven after 50 minutes because it was looking rather brown on top and the walnuts I’d strewn on it were burning. I was so looking forward to trying out this recipe this morning! But when I was putting away my ingredients I realised that I had used sorghum flour instead of almond flour – uh oh! I also used coconut sugar as I did not have the ones you listed, although I’m sure that would be acceptable? Thanks for a wonderful recipe, there’s just none other like it! So so happy to be able to eat this incredible banana bread again.
SABA CLOUD ITRAIN FREE
Plus a cup of sugar free chocolate chips (Lily’s brand is the BOMB) cause why not? :)) I also added 1/2 tsp baking SODA and an extra 1 tsp of milk (I prefer goat’s milk). It turned out the perfect sweetness for me (I like to add honey on top :~)) but you could definitely use more if you have a stronger sweet tooth! Instead of the 1 1/4 GF mix I used 1/8 cup coconut flour, 1/8 cup arrowroot starch, 1/2 cup brown rice flour, and 1/2 cup oat flour. Instead of all that cane sugar I used 1/4 cup coconut sugar and added 1 extra Tbs of maple syrup. Results would probably be the same with meal. Instead of almond meal I used flour, just because it’s what I had on hand. And I finally did it!! If you share my restrictions, here’s what I did…įirst of all, I used a real egg I feel like this probably helps.Īlso it took me 4 bananas to get to the 1.5 cup measurement! So when I had to cut out cane sugar and potatoes (so none of the GF 1:1 mixes work for me now) I vowed to myself that I would find a way to make this recipe work.
SABA CLOUD ITRAIN HOW TO
I was making the flour so fast, I lost track of measuring, but the experience of working on your recipes gave me the confidence I could do it right, and the bread soared! Thanks for teaching me how to cook. And I think I got that coffee tip from you. Now, I do risky things like make milk out of yogurt. Thanks for teaching me how to do crazy things like make my own GF flour. Nice desert for tonight and breakfast for the morning. I used coconut sugar and brown sugar as that is what I had. I also added a tablespoon or two of cold brew coffee.
I sliced two newer bananas and baked them longways on the top with some oats to look festive. I usually do flax egg, but I had so many Chia seeds, I used a Chia egg and it was excellent.
(I think watered down vegan yogurt is awesome for baked goods.) I made a mix of GF flour in addition to the oat flour and the almond flour, using rice flour and tapioca flour.
And that is okay! I was out of vegan milk, so I watered down some oat yogurt. I am vegan and did not see you had a vegan version.