Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 mara how much of the salt vinegar spices etc thanks eileen > > > This makes a good Thanksgiving holiday brunch toast. > > I tweaked it a bit. I doubled the recipe, did a combo cashew and almond, added > cinnamon, ground nutmeg, fresh ginger, orange peel, vanilla, sea salt, a bit > of white vinegar to help the baking soda rise, and a small amount of honey to taste. > > I liked it and thought it had a good, solid texture, but the texture didn't > manage to sustain itself after freezing and defrosting for toast - it got > too mushy. As Baden mentioned below, it slices well. > > Mara > > > > > > I made a very yummy cashew-butter loaf recently, adapted from the one submitted by > to pecanbread.com It was more like a plain cake than bread, but really nice and > sliced well. Alas, my son reacted to the eggs and we haven't been able to have it since! > > > > Below, in case it is helpful to you. > > > > Baden > > > > * > > > > > > Into a glass loaf pan, put: > > > > 1 cup cashew butter > > 1/2 tsp baking soda > > 3 eggs > > 1/2 cup cooked and pureed orange > > (acorn, butternut, pumpkin, etc) squash > > [Grated ginger would be a great addition.] > > > > Puree. > > > > Bake at 350 degrees for 25-30 minutes. > > (Leave it a bit moist.) > > > > RESULTS: Rose very high. Moist, very > > fluffy loaf. Mild, plain. Slices well. Enjoyed with ghee. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 > mara > how much of the salt vinegar spices etc > thanks eileen Heh, I just do everything to taste - but I'll try to guesstimate. I would say 2 teaspoons vinegar - white or apple cider. 1/2 teaspoon nutmeg (fresh ground is nice) 2 teaspoons cinnamon or more to taste peel from one medium orange (or lemon - if you are out of oranges at the moment.) at least 2 teaspoons vanilla 1/4-1/2 teaspoon sea salt (or regular) 1/2 an inch piece of ginger peeled and coarsely chopped for the food processor - or more if you like ginger at lot. (I do). Less than a quarter cup honey. Start with an 1/8 cup and see if you need more. This is for the double recipe that I made, which makes a large loaf pan. One thing. Grease bottom of the pan really well, as it can stick a bit on the bottom. Also, I cook it longer than what Baden suggested - more like 35-45 minutes, but it varies a bit depending on the wateriness of the squash that needs to cook out. Also you need to cook the squash by boiling it or baking it prior to making the recipe. Mara > > > > >> >> >> This makes a good Thanksgiving holiday brunch toast. >> >> I tweaked it a bit. I doubled the recipe, did a combo cashew and > almond, added >> cinnamon, ground nutmeg, fresh ginger, orange peel, vanilla, sea > salt, a bit >> of white vinegar to help the baking soda rise, and a small amount > of honey to taste. >> >> I liked it and thought it had a good, solid texture, but the > texture didn't >> manage to sustain itself after freezing and defrosting for toast - > it got >> too mushy. As Baden mentioned below, it slices well. >> >> Mara >> >> >>> >>> I made a very yummy cashew-butter loaf recently, adapted from the > one submitted by >> to pecanbread.com It was more like a plain cake than bread, > but really nice and >> sliced well. Alas, my son reacted to the eggs and we haven't been > able to have it since! >>> >>> Below, in case it is helpful to you. >>> >>> Baden >>> >>> * >>> >>> >>> Into a glass loaf pan, put: >>> >>> 1 cup cashew butter >>> 1/2 tsp baking soda >>> 3 eggs >>> 1/2 cup cooked and pureed orange >>> (acorn, butternut, pumpkin, etc) squash >>> [Grated ginger would be a great addition.] >>> >>> Puree. >>> >>> Bake at 350 degrees for 25-30 minutes. >>> (Leave it a bit moist.) >>> >>> RESULTS: Rose very high. Moist, very >>> fluffy loaf. Mild, plain. Slices well. Enjoyed with ghee. >>> >> > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 thanks I know a lot is just guess work measuring wise so thanks for taking time to think it out for me - will it have a pumpkin pie flavor due to spices??? don't want too many of the same tasting things for turkey day but for future definately thanks so much eileen > >> > >> > >> This makes a good Thanksgiving holiday brunch toast. > >> > >> I tweaked it a bit. I doubled the recipe, did a combo cashew and > > almond, added > >> cinnamon, ground nutmeg, fresh ginger, orange peel, vanilla, sea > > salt, a bit > >> of white vinegar to help the baking soda rise, and a small amount > > of honey to taste. > >> > >> I liked it and thought it had a good, solid texture, but the > > texture didn't > >> manage to sustain itself after freezing and defrosting for toast - > > it got > >> too mushy. As Baden mentioned below, it slices well. > >> > >> Mara > >> > >> > >>> > >>> I made a very yummy cashew-butter loaf recently, adapted from the > > one submitted by > >> to pecanbread.com It was more like a plain cake than bread, > > but really nice and > >> sliced well. Alas, my son reacted to the eggs and we haven't been > > able to have it since! > >>> > >>> Below, in case it is helpful to you. > >>> > >>> Baden > >>> > >>> * > >>> > >>> > >>> Into a glass loaf pan, put: > >>> > >>> 1 cup cashew butter > >>> 1/2 tsp baking soda > >>> 3 eggs > >>> 1/2 cup cooked and pureed orange > >>> (acorn, butternut, pumpkin, etc) squash > >>> [Grated ginger would be a great addition.] > >>> > >>> Puree. > >>> > >>> Bake at 350 degrees for 25-30 minutes. > >>> (Leave it a bit moist.) > >>> > >>> RESULTS: Rose very high. Moist, very > >>> fluffy loaf. Mild, plain. Slices well. Enjoyed with ghee. > >>> > >> > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 > thanks I know a lot is just guess work measuring wise so thanks for > taking time to think it out for me > - will it have a pumpkin pie flavor due to spices??? Not really. It doesn't have cloves and since it has more nuts than pumpkin, pumpkin or squash is not the primary taste or texture. Mara > don't want too > many of the same tasting things for turkey day but for future > definately > thanks so much > eileen > > > > >>>> >>>> >>>> This makes a good Thanksgiving holiday brunch toast. >>>> >>>> I tweaked it a bit. I doubled the recipe, did a combo cashew and >>> almond, added >>>> cinnamon, ground nutmeg, fresh ginger, orange peel, vanilla, sea >>> salt, a bit >>>> of white vinegar to help the baking soda rise, and a small amount >>> of honey to taste. >>>> >>>> I liked it and thought it had a good, solid texture, but the >>> texture didn't >>>> manage to sustain itself after freezing and defrosting for > toast - >>> it got >>>> too mushy. As Baden mentioned below, it slices well. >>>> >>>> Mara >>>> >>>> >>>>> >>>>> I made a very yummy cashew-butter loaf recently, adapted from > the >>> one submitted by >>>> to pecanbread.com It was more like a plain cake than bread, >>> but really nice and >>>> sliced well. Alas, my son reacted to the eggs and we haven't been >>> able to have it since! >>>>> >>>>> Below, in case it is helpful to you. >>>>> >>>>> Baden >>>>> >>>>> * >>>>> >>>>> >>>>> Into a glass loaf pan, put: >>>>> >>>>> 1 cup cashew butter >>>>> 1/2 tsp baking soda >>>>> 3 eggs >>>>> 1/2 cup cooked and pureed orange >>>>> (acorn, butternut, pumpkin, etc) squash >>>>> [Grated ginger would be a great addition.] >>>>> >>>>> Puree. >>>>> >>>>> Bake at 350 degrees for 25-30 minutes. >>>>> (Leave it a bit moist.) >>>>> >>>>> RESULTS: Rose very high. Moist, very >>>>> fluffy loaf. Mild, plain. Slices well. Enjoyed with ghee. >>>>> >>>> >>> >>> >>> >>> ------------------------------------ >>> >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2008 Report Share Posted November 23, 2008 thanks Mara > >>>> > >>>> > >>>> This makes a good Thanksgiving holiday brunch toast. > >>>> > >>>> I tweaked it a bit. I doubled the recipe, did a combo cashew and > >>> almond, added > >>>> cinnamon, ground nutmeg, fresh ginger, orange peel, vanilla, sea > >>> salt, a bit > >>>> of white vinegar to help the baking soda rise, and a small amount > >>> of honey to taste. > >>>> > >>>> I liked it and thought it had a good, solid texture, but the > >>> texture didn't > >>>> manage to sustain itself after freezing and defrosting for > > toast - > >>> it got > >>>> too mushy. As Baden mentioned below, it slices well. > >>>> > >>>> Mara > >>>> > >>>> > >>>>> > >>>>> I made a very yummy cashew-butter loaf recently, adapted from > > the > >>> one submitted by > >>>> to pecanbread.com It was more like a plain cake than bread, > >>> but really nice and > >>>> sliced well. Alas, my son reacted to the eggs and we haven't been > >>> able to have it since! > >>>>> > >>>>> Below, in case it is helpful to you. > >>>>> > >>>>> Baden > >>>>> > >>>>> * > >>>>> > >>>>> > >>>>> Into a glass loaf pan, put: > >>>>> > >>>>> 1 cup cashew butter > >>>>> 1/2 tsp baking soda > >>>>> 3 eggs > >>>>> 1/2 cup cooked and pureed orange > >>>>> (acorn, butternut, pumpkin, etc) squash > >>>>> [Grated ginger would be a great addition.] > >>>>> > >>>>> Puree. > >>>>> > >>>>> Bake at 350 degrees for 25-30 minutes. > >>>>> (Leave it a bit moist.) > >>>>> > >>>>> RESULTS: Rose very high. Moist, very > >>>>> fluffy loaf. Mild, plain. Slices well. Enjoyed with ghee. > >>>>> > >>>> > >>> > >>> > >>> > >>> ------------------------------------ > >>> > >>> Quote Link to comment Share on other sites More sharing options...
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