I have used white and black flour, low - calories almond milk instead of soy yoghurt and a little bit of cardamom instead of ginger and less agave
nectar than in the recipe.
And just in case you were wondering, there are so many other ways to use this pumpkin cookie dough
other than in this recipe alone.
I just wanted to be sure as 300 ml seemed like a lot — and a lot more
than in your recipe here — and they did taste quite sweet but it may just be me!
I made the choc chip banana bread & that needed longer in the
oven than in the recipe as it was very gooey in the centre.
I was nervous because the dough was quite a bit «goopier» than I expected before letting it rise (even though I added slightly less
water than in recipe).
I noticed that the ratios are different in your
video than in the recipe (1 cup vs 1 1/4 cup milk, 1/3 vs 1/4 cup pumpkin).
I did find it a little bland following their seasoning guide lines, I added
more than in the recipe and some heat too with some dried chilli, or fresh if i have it.