It does have a bit of an earthy flavour and some mixtures can have a bit of a kick to them as well but I actually adore that with things like pumpkin or sweet potato or even chocolate!
If you want a great starter recipe - these Ras El Hanout dukkah cookies with pistachios and apricots are delicious:
They are from the book my friend Kaja (who I used to host supperclubs with) so I might be biased but when a friend tasted these cookies for the first time, she liked them so much she ordered the book straightaway.
Yes! Makes it so much easier to adapt existing recipes. And post-pandemic I think most of us have a go to banana bread recipe that we can then easily tweak!
This post was incredibly informative! I love the breakdown of water content and how it impacts recipe substitutions. It makes adapting recipes feel so much more approachable. I’m excited to experiment with some of the flavor combinations you suggested!
Thank you Rebecca, so glad to hear this was useful! Adapting recipes is really about understanding the role each ingredient plays and what other ingredients can play the same role. And I think post-pandemic most of us will have a go-to banana bread recipe or two, haha.
I completely agree—understanding the role of each ingredient really opens up so many possibilities for adapting recipes. And yes, I definitely have my go-to recipes for banana bread and banana pancakes now, haha! :)
Oh wow I have some Ras el hanout in my pantry and never thought to add it to a dessert, how inventive!
It does have a bit of an earthy flavour and some mixtures can have a bit of a kick to them as well but I actually adore that with things like pumpkin or sweet potato or even chocolate!
If you want a great starter recipe - these Ras El Hanout dukkah cookies with pistachios and apricots are delicious:
https://thehappyfoodie.co.uk/recipes/oat-cookies-with-apricot-and-pistachio-dukkah/
They are from the book my friend Kaja (who I used to host supperclubs with) so I might be biased but when a friend tasted these cookies for the first time, she liked them so much she ordered the book straightaway.
So helpful to know the water content of the root veg!
Yes! Makes it so much easier to adapt existing recipes. And post-pandemic I think most of us have a go to banana bread recipe that we can then easily tweak!
This post was incredibly informative! I love the breakdown of water content and how it impacts recipe substitutions. It makes adapting recipes feel so much more approachable. I’m excited to experiment with some of the flavor combinations you suggested!
Thank you Rebecca, so glad to hear this was useful! Adapting recipes is really about understanding the role each ingredient plays and what other ingredients can play the same role. And I think post-pandemic most of us will have a go-to banana bread recipe or two, haha.
I completely agree—understanding the role of each ingredient really opens up so many possibilities for adapting recipes. And yes, I definitely have my go-to recipes for banana bread and banana pancakes now, haha! :)