Akeakamai Recipe Reviews (Pg. 1) - Allrecipes.com (13192194)

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Miracle Baking Powder Pie Crust

Reviewed: Nov. 25, 2009
Super tasty for open. To eliminate metallic taste, I used 1/2 tsp aluminum-free baking soda and 1 Tbs lime juice (added with water) ar a sub for baking powder. Even thick crusts taste flakey and bake all the way through. Didn't give the extra star because the dough was very difficult to roll and place in the pan. I couldn't use this crust for small, wrapped or closed pastries for fear it would fall apart.
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Butternut Squash Fries

Reviewed: Oct. 11, 2009
Great sweet potato sub! Added cinnamon, a light sprinkle of ginger, and a smidget of cayenne. Took another reviewer's advice and put them in while the oven preheated. Perfect compliment to my kale chips! Also works well with frozen cubes.
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Tea Biscuits

Reviewed: Oct. 11, 2009
Fluffy goodness with a few subs. Flour: spelt. For each tsp Baking Powder: 1/4 tsp baking soda plus 1 1/2 tsp lime (or lemon) juice (added in with the milk). Shortening: coconut oil. Milk: almond milk. A fistful of extra flour balanced the extra moisture from the lime juice, and an extra tsp salt balanced the extra flour. DH loved them. Yum!
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Mexican Strawberry Water (Agua de Fresa)

Reviewed: Aug. 26, 2009
SUPER YUMMY! Used the strawberries for icing, cake, cookies, and smoothies. On the menu!
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Baked Kale Chips

Reviewed: Aug. 26, 2009
A new favorite! Didn't use oil, just didn't dry the kale after washing. Added 1tsp sugar and three shakes of cayenne and tossed by hand in a bowl. Baked 9 min at 400^F on cookie sheet lined with parchment paper. On the menu!
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Exquisite Yeastless Focaccia

Reviewed: Aug. 21, 2009
Fast bread, but not as tasty as Unyeasted Bread (this site) when baked plain (a little dry). Great for pizza or breadsticks, not meals that focus on bread. Didn't use cheese, garlic salt, or cayenne, and substituted spelt flour 1:1. Also, didn't use a food processor/blender. First, I sifted the dry ingredients plus an extra tsp salt thrice, then mixed in seasonings (1/2 tsp each of sage, basil, oregano, rosemary). I added 3 tsp lemon juice (for more rise) to the cup of water and stirred it in the mix until just blended.
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Butter Cream Frosting II

Reviewed: Aug. 20, 2009
After baking Banana Bread VIII, I halved this recipe and modified it slightly for my family's alkaline vegan diet. After substituting the olive oil for both the margarine and shortening, substituting date sugar for sugar (powdered in the blender), and doubling the vanilla and salt, I added 1 cup of water. Very tasty! For a special treat, I heated (just before simmering) a combination of: 1 cup water, blended frozen strawberries, frozen cubed mango and 2tsp agave syrup, and mixed it in with the frosting to make it creamier. Super tasty! With these modifications, definitely on the menu!
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Vegan Pancakes

Reviewed: Jul. 13, 2009
AWESOME! That's what my family says when I tell them we're making pancakes. Finally, a basic recipe that we can easily convert to our alkaline nutrition lifestyle (i.e., no soy, wheat, etc.). My subs: spelt flour (1 1/2C), date sugar or dark agave syrup, himalayan salt, hemp oil, and no oil on our hot griddle (350^F). For each teaspoon of baking powder, I always sub 1/4 tsp baking soda and 1 1/2 tsp lemon juice. Sprinkle a few fruit pieces on top after pouring for a treat. We also use the pancakes at supper with onions and green peppers sprinkled. Fluffy and delicious! Yum yum!!
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Wheat Crackers

Reviewed: Jun. 16, 2009
Super delicious! The best cracker recipe yet! I dissolved 1T honey in the water/oil mixture and it added a nice faint sweetness (could have used another tablespoon). Don't forget to poke with the fork because this is where the salt bakes in. We've added these crackers to the menu... delicious!
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Unyeasted Bread

Reviewed: Jun. 15, 2009
Yummy! Hubby loves this, and has declared it his new favorite bread! Substituted spelt flour 1:1. Also mixed in seasonings (1/2 tsp each of sage, basil, oregano, rosemary). Baking Powder Substitute: for each teaspoon, give 1/4 teaspoon baking soda (aluminum-free), and whisked 1 1/2 teaspoon lemon juice (best) or white vinegar in with water. Used agave nectar instead of honey. Wonderful, moist, dense (but not packed) texture. Puffed up nicely in a glass 9x9 dish. Turned out soft with a slightly firm crust. Excellent with your favorite dip (we like hummus) or topping (icing, yum!), or fold in your favorite filler. We've used jam, dried fruit, veggies sauteed in water, or just some of your favorite seasonings. Quickest bread loaf I've ever made! This yeastless bread goes on the menu! Oh so versatile! Oh so tasty!
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Lemon Pepper Pasta

Reviewed: May 24, 2009
Great alone or topped with seasoned steamed broccoli. Used cayenne pepper (slightly smaller amount than recipe) instead of black pepper. I'll use a little less lemon next time so it's not so sour.
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Crazy Cake

Reviewed: May 24, 2009
Super yummy! Hubby begged for more! I like to serve it with warm fruit vinagrette (fruit simmered with red wine or balsalmic, a sprinkling of hemp oil and salt, and plenty of date sugar), or simply with blue agave syrup (sweet like honey but more alkaline). Baked in a glass 8x8 dish for 60 min.
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Lemonade

Reviewed: Apr. 30, 2009
We loved this recipe! Easily divided into four parts for adding quantity (1 lemon, 2C water (1 pint), 1/8C sugar). I had a 2-qt container, so I added 2 more parts. Was a hit with DH!
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Tea Cookies I

Reviewed: Feb. 2, 2009
To get the perfect shape, I pressed the dough into the measuring spoon for 1/2 Tablespoon. Great half-moon shape. Super tasty, and super convenient for tea. They are delicate, but just the right taste/texture.
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Basic Cream Cheese Frosting

Reviewed: Jan. 26, 2009
The best frosting I have made! Lessened the sugar to 2 cups to preserve the cream cheese taste more. Works very well with Beer Bread baked with 4 teaspoons of cinnamon. Better than any store-bought cinnamon roll!!! DH loves it, and is still begging for more!
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Vickie's Beer Bread

Reviewed: Jan. 16, 2009
Super nice bread! Hubby absolutely loved it, since I used his favorite dark beer! Increasing the sugar to 1/2 cup is a great hint. I also substituted the self-rising flour for: 3 cups all-purpose, 4 1/2 teaspoons baking powder, and 1 teaspoon salt. Instead of butter/margarine, I brushed the top of the mixture with milk, which gave the crust a beautiful texture and color. Baking in a glass 8x8 pan reduced cooking time to 30 minutes. I've started another family tradition with this Brew Bread!
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Baked Spaghetti Cakes

Reviewed: Jan. 16, 2009
A family favorite! We made our own spaghetti sauce (tomato sauce with lots of chopped veggies), like we always do (no offense, Newman's). My husband was so hungry that he couldn't wait for the 2nd round of cakes to come from the ovens, so he tried the regular spaghetti on the plate to compare the two dishes. He firmly decided that the baked cakes were better, and needless to say, he patiently awaited the remaining 4 minutes for the second batch! The baking process brings out the flavor of the sauce. Delicious!
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