I used a mix of whole wheat, all purpose, and rice flours. I substituted a half cup of agave nectar for the flour. I used one part coconut oil and two parts applesauce in place of the oil -- still turned out deliciously moist and sweet. I sprinkled sliced almonds on top before baking for a little crunch.
Date Posted: Aug. 26, 2011
Cooking Level: Intermediate
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