I've tried two different recipes from this list, both with similar outcomes.
I don't know who submitted them, but if you know who you are, could you
please advise me--I don't want to give up on them yet!
The first is called "Breakfast Crepes." They had a very "raw" taste--like
flour, or perhaps it was the oat bran. They also were very heavy and wet in
the center. I cooked them for varying lengths of time, but the wet seemed
to continue, or else the outsides got overdone. I was thinking the flavor
might be improved by first toasting the oat bran. Does that seem like a
logical thing to do?
The other recipe was for "Applesauce Quick Bread." In this recipe, I
confess that i substituted whole wheat pastry flour for half the white flour
called for. I also used sucanat in place of the brown sugar, but have never
had a problem with that before. The recipe said to cook the bread for 50
minutes, but I had to cook mine for an hour and 25 minutes. Still, though
it rose fairly well in the pan, it was very heavy and doughy inside. Should
I cook it still longer? Add more flour, less applesauce, what? How do I
get rid of the doughy effect? For the record, this is a common problem I
have had with whole wheat quick breads.
Thanks for any help?
Anyone interested in an excellent vegetable broth recipe?
Gretchen
*************************************************
* Gretchen J. Henderson Gregory *
* NATURAL NUTRITION *
* http://www.aa.net/~gregfam/nutritio.htm *
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