I just made your paleo pumpkin muffins and
doubled the date paste.
Not exact matches
Sooo good (for being paleo) but I think next time I will try to play around and either add more
date paste to the brownie itself to make it sweeter OR
double the icing THANK YOU for sharing!
Double Chocolate Brownie: Brown Pure Cane Sugar, Juice Concentrate (Grape, Apple, or Pear),
Date Paste, Expeller Pressed Vegetable Oil (Safflower Oil and / or Sunflower Oil), White Rice Flour, Chocolate Chips (Cane Sugar, Non-Alcoholic Cocoa Liquor, Non-Dairy Cocoa Butter), Light Buckwheat Flour, Millet Flour, Natural Process Cocoa Powder, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum, Vanilla, Rosemary Extract.
I tested this method using my Paleo Pumpkin Spice Muffins, and the results were super-dry when replacing the maple syrup with a 1:1 ratio of
date paste, but if you
double the amount of
date paste, the texture and sweetness are much better.
Use
double the amount of
date paste when subbing for maple syrup.
I
doubled the amount of
date paste, and it was the perfect amount of sweetness.
Multigrain Crust 1 cup each sprouted quinoa, buckwheat, and oat flours 2/3 cup maple syrup powder 1/2 teaspoon ground nutmeg 1/2 cup cocoa butter — gently melted on a
double boiler 1/2 cup
date paste 2 - 3 tablespoons vanilla extract 1 tablespoon grated fresh ginger root less than 1/4 cup purified water
** Make the
date paste separately in the food processor 5
dates +1 / 4 cup water Tip:
double this so you don't have to do it twice for the crispy crunchy gooey insides.
It does have a tendency to be a bit on the bitter side... maybe what you could do is
double the amount of
date paste next time?