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Native American Galette

Reviewed: Mar. 6, 2013
I feel bad in a way rating this so low but I really disliked the bread as it came out, as I made it. I wanted to like it-such a simple and useful recipe. I did use whole wheat flour, but so do other reviewers, and my bread came out looking exactly as the main photo does. I see that most people really liked it so I am open to possibly doing something wrong, but I don't think I did. I understood this was going to be a dense bread, but to me the bread tasted like dough or flour, not bread. The texture was clay-like but perhaps it is supposed to be. I knew it would be different than sour-dough or yeast raised bread and was surprised I did not like the flavor as well as the texture. I tend to like a wide variety of things and am open to it. Many reviewers seem to have experience with this bread, including from childhood, and the good associations with remembering eating it. I can't say whether or not the "spice" of nostalgia has helped their result taste better than mine. The only other baking soda-leavened bread I've eaten before is Irish Soda bread, and I've only had it a few times. I give it two stars not one in case it was something I did. There's not a big loss if you try the recipe anyway-most people have the ingredients always around. Who knows maybe you will like it?
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Oat Bran Muffins

Reviewed: Mar. 18, 2012
I read other's comments carefully and followed suggestions for increasing moisture, decreasing sweetener,salt, and oil. And I used Whole Wheat flour as many did. For sweetener I used 2T xyletol, 2T brown sugar=1/4c total=half of what the recipe says. I left out the salt completely and found it was not missed. With the baking soda and powder it tastes plenty salty. I did not want to cut the leavening given the heaviness of the oat tbran. For eggs, I used double the amt of egg whites instead as I didn't have whole eggs--healthier too. I used the listed amt of applesauce. Many people added 1/2c more applesauce and cut the oil in half. I did not have more applesauce so used plain lowfat kefir (like yogurt) instead-1/2 c. I did not use ANY Oil at all in the recipe. For flavor I used pumpkin pie spice 1t and 1/2t vanilla. Next time I will add walnuts-was out. I followed the suggestion of another poster of combining applesauce with oat bran and let it sit to soften bran, mixing remaining dry and wet ingredients separately, adding wet to oat bran and adding the dry flour mix last. My muffins were lofty, not dense...I was very pleased.
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Pasta de Sardine

Reviewed: Feb. 27, 2012
So happy and surprised with this recipe. Am low on food...had old whole wheat pasta, canned sardines not much else yet wanted a healthy satisfying dinner. This fit the bill. (and it is so cheap!). The only changes I made is that the sardines I had were in water so I added a bit (few TBS) of canned diced tomatoes and a few Tbs of leftover tom sauce to make up for that. I also didn't have much parma left so I probably shaved only 2Tbs onto my serving. This was fresh tasting, and delicious. I think the sardines I buy (at Trader Joes) are high quality. It didn't taste like a canned meat to be honest this was restaurant-tasty. It must be about the quality of the sardines, as others seem to have a different experience. I am happy and full of healthy food...sardines are so good for you!
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