A granny’s loaf is a Scottish cake containing currants and sultanas, spiced with ginger and cinnamon.
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For this recipe I used turmeric powder, 1 cup white flour, ½ cup whole wheat flour, and hazelnut milk. I put raisins and dates in the muffins, and used the recommended seasoning. I added a little bit of stevia powder to increase the sweetness. I opted not to top them with anything.
In my opinion these muffins need more oil than the optional amount suggested. Mine stuck to the paper, even when fully cool.
I worked from this recipe, but I substituted vegetable stock for the chicken stock, and used green speckled lentils instead of brown lentils.
This is quite tasty and I plan to make it again. I used whole wheat noodles and replaced some of the sugar with stevia for a little extra nutrition. I also used some ground chilli – about one teaspoon – instead of chilli oil.
I used maple sugar instead of brown sugar, and slices full-sized carrots instead of using the baby carrots advocated in this recipe. Like several of the people who commented, I agree that it takes more than 10 minutes to cook carrots in a pan – it took about 15 minutes with my sliced carrots, so with baby carrots I think it would be advisable to parboil.
I also thought it benefited from a pinch of salt.