This one is a keeper and well worth the minimal effort. I agree with a few of the reviewers who said it was more like cake than like bread, but I'm OK with that. I thought it was fantastic and will be a great out-the-door breakfast. I made some minor changes, like using a cup of oat flour and a cup of whole wheat flour in addition to one cup of all-purpose flour, rather than using 3 cups of white flour. And instead of using 2 1/4 cups of white sugar, I used one cup of white sugar, one cup of dark brown sugar and a TB of agave syrup. I omitted the nuts for future guests who are allergic, and I love that it is dairy free too. Next time I'll likely sub out applesauce for half of the oil, but I was out of it this time. Will also try it as muffins and possibly cookies. It did require the entire hour of baking to reach the best consistency.
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This one is a keeper and well worth the minimal effort. I agree with a few of the reviewers...