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We used 1 c white pastry flour and 1 c whole wheat flour
1/3 c extra dark chocolate chips (red bag by Guittard)
1/3 c pecans - chopped and toasted
1/4 tsp allspice - will increase to 1/2 tsp next time
1/8 tsp nutmeg - will increase to 1/4 tsp next time
Also increase cinnamon to 1 tsp next time
Used maple syrup instead of sugar
Baked for a total of 75 mins, cooled in pan for 10 mins before flipping out onto cooling rack - bread turned out well baked with a lovely crust
Use applesauce in place of oil
This is not a very sweet bread but it is light and delicious
Baked for 1 hr 10 mins in a 9x5 loaf pan
Definitely don't over-mix the flour or bread will come out a little chewy on the crust
I like this best with melted Myoko's butter in lieu of canola oil
Tried this with coconut oil and it was different but really good. Kind of bright.
Baked for 30 mins
We used oat milk in place of almond and it turned out fantastic, would probably be excellent with macadamia nut milk
Recipe from 1932
Similar in texture to cornbread but not nearly as sweet
Delicious plain or with berry jam
We used crunchy peanut butter and the texture of the bread was marvelous
Used unbleached white pastry flour as that's what I had on hand
Substituted oat milk and apple cider vinegar in place of almond milk and lemon juice as that's what I had on hand
Dough was very sticky so I ended up doing these as drop biscuits rather than cookie cutting them on a floured surface (for drop biscuits just use a small cookie scoop or a spoon to drop balls of dough onto baking sheet)
Brushed the tops of biscuits with melted Myoko's butter with ground rosemary for a little extra pizazz
Baked for a little over 17 mins until tops of biscuits turned golden brown
Biscuits turned out really yummy and light but slightly denser and less flaky than typical biscuits
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