We were so pleasantly suprised by the flavor and
texture of this recipe.
I am thrilled with the flavors and
textures of the recipes I created, and hope you will be too.
It's spectacular and much thanks to Jennifer who had to make up the cake to be able to write down the recipe to send out to me ♥ I reconstructed the tastes and
textures of her recipe to make up one heck of a yummy, memorable cheesecake... and I've had plenty since going Vegan.
It would be interesting to compare
the texture of this recipe using maple syrup as written, vs. using maple sugar instead.
I did really love the flavor and
texture of that recipe... Hope you're having a great week!
The taste and
texture of this recipe is true to the Middle Eastern traditional recipe — but this is a calorific treat!
But the «banana squares» were still delicious and I love
the texture of this recipe.
Love
the texture of your recipe.
The cashew butter is pretty key in the flavor and
texture of this recipe.
Be aware, though, that casein tends to clump up when exposed to liquid and will change
the texture of your recipe.
You can always substitute with maple syrup, coconut nectar, etc. but know that it may change the taste and
texture of the recipe.
I prefer the heartier flours; e.g., flaxseed and almond over rice and tapioca, but not sure what is best to keep the original flavor and
texture of your recipe.
Egg white PP really adds to
the texture of recipes like this, that's why I use it) 2 T cacao powder (cocoa powder is okay too, but look for the raw cacao next time!)
I was so pleased at the taste and
texture of this recipe I couldn't wait to share it with you!
The texture of this recipe really is similar to actual cookie dough.