Comments on: Sweet Potato Quinoa Cookies

By: Nancy Bennett

Nancy Bennett — Thu, 22 Sep 2011 21:29:32 +0000

@Angie, Thanks if they turn out I'll let you know

By: Amy

Amy — Thu, 22 Sep 2011 13:36:24 +0000

@Nancy Bennett, You can try it.
Hugs,
Amy

By: Angie

Angie — Wed, 21 Sep 2011 13:28:21 +0000

@Nancy Bennett, HI Nancy. I haven't used coconut oil much because my daughter is allergic to it. I think it might work well as sometimes the cookies are a little dry. I would do a test batch because the oil might react differently then shortening when heated. Im not a pro just sharing thoughts. Good Luck. FYI My daughter LOVES these cookies!

By: Nancy Bennett

Nancy Bennett — Sun, 18 Sep 2011 21:36:00 +0000

These sound wonderful, but what can I substitute for the shortening?? How about coconut oil in the solid condition????

By: V

Mon, 20 Dec 2010 19:20:07 +0000

@Iris

Is it citrus qua citrus, or are you trying to avoid ascorbic acid? You can get powdered
ascorbic acid to add to things instead of lemon/lime. It’s not the same, but it does heighten the flavor of baked goods.
Basically dissolve the right amount (usually a 1/8 teaspoon per “lemon wedge”… test to make sure the acidity is right! ) to the same quantity of warm water as lemon juice you need in the recipe… then add it as you would the lemon juice. You get the same vitamin C as you would from the lemon, and as an added bonus, you avoid what you are trying to avoid in the citrus.

I suppose if you are avoiding lemon zest, you could just add the powder in straight.

@Amy

How does Yacon syrup compare to coconut (sap) syrup?
It has a mild-medium molasses like flavor (for those who’ve never had it). Also, would I need to change the amount to equal the same sweetness?

@Saundra

I generally prefer prunes to dates.
I’ll try it and see what happens!

@All…

Hi.. I’m new here, btw. Just made gluten free/sugar free/dairy free zuchinni bread!