![]() I think it was just the lighting, coupled with John Frieda lightening spray I was using over the summer. Meanwhile, I’m also going to look through all of the offers and enlist a pro to fix up the site so it is not only more aesthetically appealing, but also easier to navigate. I also received over 35 offers for graphic design help- thank you!! This week, I’ll play around with different headers therefore the blog may look different depending on when you’re viewing it. You’ve talked me out of love with the header, and so it won’t be staying. I took your comments to heart and ended up agreeing with a lot of what was said. Thanks for your (sometimes brutally honest!) feedback on yesterday’s post. Please note: garbanzo bean flour has a distinct flavor you either love it or hate it. Once coated, place the banana eggy bread in the pan and cook for a couple of minutes on each side until browned. Heat a little butter in a pan and meanwhile soak your bread in the banana and egg mixture. Pour into the pan and bake 10-12 minutes, then let cool at least 10 more minutes before removing from pan. Then add the egg and vanilla and mix thoroughly. Now pour wet into dry and stir until evenly combined. ![]() In a separate bowl, combine all dry ingredients (except energ or flax) and stir very well. First combine energ or flax with all wet ingredients, and whisk vigorously. Preheat oven to 400 F and grease an 8-in round pan. Turn the bread over so that both sides are coated and all the egg has been absorbed. pinch uncut stevia OR 2 tbsp sugar (You can probably use a liquid sweetener like pure maple syrup, but I’d decrease the other liquid in the recipe by that amount) and place the cut slices of bread in the egg.1 1/2 tsp ener-g powder or 1 tbsp ground flax.Every recipe I tried was too dry for my liking, no matter how much oil I added but I loved the flavor and kept playing around with the idea until the following recipe was born. I originally purchased chickpea flour to make the famous socca (chickpea flour pancake) cropping up on many blogs. The deliciously “eggy” texture comes from a surprising ingredient- chickpeas. Or try the savory option with soup or my Sweet Potato Chili. Eggy cornbread that is perfect for dinner or breakfast.Įat it with your favorite pancake toppings. ![]() And hard to describe if you haven’t tried it… almost like a lighter, softer version of cornbread.
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