I substituted butter for 4oz applesauce and 1/4tsp vegetable oil. Also used 1/2c sugar, 1/4c Splenda, and 3/4c sugar in the raw (I wanted to use all Splenda, but I'm too cheap and my store was out of the generic kind). At the 1/2 way mark, I tented the edges with foil to prevent burning while the center finished. Cake comes out dense and chewy but great!
It takes more than 3 days to ferment , but it’s really fun to make and worth the wait! I couldn’t find fresh garlic and used garlic powder. I also skipped the radish and added some extra salt and hot sauce for kick! I knew we got it right when the Tupperware container “pop!” while opening. Magical fermented food
So easy! Tastes more like cake than bread, probably due to the cinnamon
just the right balance of sweet and savory
Unfortunately came out very dry and crumbly. I think I actually should have omitted the baking soda suggested in a previous review
Super easy. It bakes up beautifully. I used canned spinach and canned mushrooms that strained and squeezed to get out extra moisture. I also you part skim mozzarella cheese and almond milk. We will definitely be making this again.
What a fun recipe! I actually found a gluten-free, non-dairy mix so I was skeptical that it would come out well; but it did! It is definitely dense and chewy, with a strong chocolate taste. I might add vanilla next time.
This is a great recipe to teach technique for cooking cabbage.
This came out a little denser than bread. That’s on me for using some banana to supplement butter. The dough was probably too wet. It definitely has a beer taste. Like Rye bread. I’ll look forward to trying again.
