Definitely trying this higher cornmeal - to -
flour ratio next!
Not exact matches
They were a little on the soft side but I think with some tweaking the
next time with the sweet potato and
flour ratio they will be a little more brownie like consistency.
My resulting
ratio ended up being 7: 4: 2.5: 1 (
flour: liquid: fat: egg) if I counted the fruit purée as part of the fat (which I think,
next to sugar, is what it helps replace the most as far as the functionality of the recipe).
Next time will tweak the recipe for cornmeal and
flour ratio 1:1.
I'm increasing the amount of spelt
flour in this recipe little by little, maybe I'll use a half and half
ratio next time.
Next time I will increase the
flour ratio some to soak up the brown butter more
I'm thinking
next time I might add a bit of spelt
flour, 1/2 cup or so, maybe 1 cup, to see if it will hold together better (with adjusting the wet - dry
ratio as best I can, of course (compensate with some milk maybe?)-RRB-.
One thing to note is that I think I will play with the
flour / banana
ratio next time depending on the banana size because these ended a little wet.
I may try different
ratios of almond
flour to rice
flour or use arroworoot
next time.