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how do you figure out calories?
ReplyDeletethanks
Hi, I personally don't tend to monitor calories so don't include the specific nutritional information. However I appreciate that some people do, so I had included a nutrition calculator on my 'baking tips' tap, although I now see that it doesn't appear to be displaying at the moment. I will try to fix that. There are many free calorie calculators available online.
Deletewould it be possible to omit both dates and oats?
ReplyDeleteHi Bailey, I wasn't sure which recipe you were referring to? Let me know and i'll do my best to help!
ReplyDeleteYummy! I am so trying this! I am a granola addict!
ReplyDeleteFor your Meditarranean focaccia- gluten free recipe id there anything i can substitute for the yogurt? I can't have soy or dairy. Do you think applesauce would work?
ReplyDeletethanks
Hi Bella, I haven't tried with any substitute for the yoghurt. My initial thought would be that apple sauce would affect the flavour, although that could be a good thing as a complimentary fruity Mediterranean kick. I would probably try with coconut milk or any non-dairy milk to replace both the yoghurt and water as they are likely to work most similarly to the yoghurt. Coconut milk may work best due to its thicker texture. Please let me know if you do try it.
DeleteBella,
DeleteThey make yogurt from coconut milk and almond milk so maybe you can try one of those. If you can't find them or aren't willing to pay the price, I think thinned out pumpkin or sweet potato puree would serve you best in this particular instance.
In my experience, I've found applesauce to be a bit too wet to replace yogurt. So, try adding 1-2 TB water to your pumpkin puree (depending on the puree thickness) to get a similar thickness to the yogurt. (Pumpkin will, of course, change the color of the focaccia. If that bothers you, perhaps a lighter colored squash would serve you better, like delicate or acorn.)
Thank you Liz for your suggestions! Might have to give those a go myself. :-)
DeleteMade these today! Fantastic. I'll be trying some other variations, thanks so much for sharing the recipe!
ReplyDelete