I used a combo of light and dark brown sugar for extra flavor and added a little more salt and espresso
powder than the recipe called for, until I thought it tasted just right.
I probably used a little more curry
powder than this recipe calls for in the end, but go easy if you decide to add extra or you will lose that lovely butternut flavor.
Another trick that I use with gluten - free baking which also has issues with rising is to use more yeast and more baking
powder than the recipe calls for.
I have found that you can add more
powder than the recipes call for as long as you can keep stirring the mix and it mixes up to a smooth consistency.
Not exact matches
I make this with Madras Curry
powder (a bit more
than called for in the
recipe) and it gets rave reviews.
While old school
recipes call for cooking rice until it's mushy and then letting it rise with yeast overnight, I like my fritters with distinct grains of rice suspended in a light batter that's leavened with baking
powder rather
than yeast.
1 c all - purpose flour 1 c whole wheat flour 3/4 t baking
powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar
than the
recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)
This easy and delicious fudge
recipe calls for protein - rich almond butter and antioxidant - rich raw chocolate
powder, making it a decadent treat that is much healthier
than conventional store - bought fudge.
You would at least need to do less
than the amount the
recipe calls for and maybe add some arrowroot
powder?