These are fabulous! Like other reviewers, I made a few changes - added a pinch of salt, half white sugar & half brown, added a pinch of clove, ginger and nutmeg (for more of a pumpkin pie spice), and used one whole egg rather than 2 eggwhites. I didn't add the raisins because I'm not a fan. I've made it 3 times now - once with sliced almonds & poppy seeds, once with chopped walnuts, and once plain. And I have to say (gasp) I like it better without any nuts (and I tend to like nuts in everything!). The texture is like a dense cake, and for some reason I like it best left alone. Great for breakfasts! Nice if you slice it and spread some almond butter on top as well. Do add an extra TB or two of flour if the batter is too wet before baking.

Reviewed On: May 19, 2009

Oh my goodness! I have to admit I was skeptical - but this is REALLY FANTASTIC! It tastes just like tuna salad! (and yes, I still eat real tuna salad - this isn't a strict vegetarian talking). I'm so happy to have this recipe! Thanks!

Reviewed On: May 19, 2009