Very, very good! My husband even said it was "comparable" to his "incomparable" favorite from a restaurant. Cannot stress enough the importance of the hot water dip; soaking beans leaves a bitter coating on the outside, and nothing else will wash it off. I actually sloshed my sprouts around in the hot water for five full minutes, which probably defeats the purpose of "raw," but I don't care. The sprouting alone increases the beans' nutrition and digestibility dramatically as it is. Also, the barely-cooked beans can make a grittier hummus if your food processor is not so snazzy. I used my blender and it was perfectly smooth and light.

Reviewed On: May 23, 2011

These are pretty tasty! I made some health-nut tweaks that I won't bother listing, and I also replaced the regular milk with buttermilk, which made a lovely contrast with my overripe sweet bananas. At 5am, I didn't want to take any unnecessary risks of undercooked batter, so I sliced the bananas instead of mashing them and scattered them over the batter I had just poured into the pan -- on each individual uncooked pancake. Upon the first bite, my husband gave off a deep, loud "MMMM!" and told me they were delicious. Thank you!

Reviewed On: Nov. 12, 2010

I halved this recipe, substituting molasses for half of the sugar (for more of the true gingerbread taste), using some whole wheat flour, and using fresh pumpkin puree that I had on hand. This was so good! The loaf turned out dark, rich, and very moist. Great for breakfast with some eggs and coffee!

Reviewed On: Dec. 29, 2009