Also I used blue agave sweetener in
place of syrup which seemed to enhance the cinnamon and cardamon experience.
Not exact matches
Here's what I changed: I used a 15 - oz can
of pumpkin (not pie filling — just pumpkin puree) in
place of the bananas; I swapped out the spices for about 1 tsp each
of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume
of maple
syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins,
which took about 20 minutes at 350.
I made a few adjustments... didn't have almond butter so I used pumpkin seed butter
which worked quite well, I am allergic to eggs so I used 6 quail eggs instead, and then used raw agave
syrup in
place of the honey.
The only
place with any sweetener used is the chocolate layer,
which is sweetened with a touch
of brown rice
syrup and low - glycemic coconut sugar.
March Break falls right in the middle
of maple
syrup harvest season and while there are plenty of sugar shacks to choose from, we're partial to the Sugarbush Maple Syrup Festival, which takes place across four different towns: Stouffville, Woodbridge, Halton Hills, and Orangev
syrup harvest season and while there are plenty
of sugar shacks to choose from, we're partial to the Sugarbush Maple
Syrup Festival, which takes place across four different towns: Stouffville, Woodbridge, Halton Hills, and Orangev
Syrup Festival,
which takes
place across four different towns: Stouffville, Woodbridge, Halton Hills, and Orangeville.
We even made Perfect Health ice cream
which uses rice
syrup in
place of sugar and it was delicious and totally satisfied any lingering sweet tooth.