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Recipes I've Shared:
Dairy free rice pudding-makes a great substitute for those of us unable to eat the real deal. Makes a great porridge in the morning using leftover rice from the night before (cuts cooking time in half).
Yummy, moist cake for special occasions, or just when you need a bit of chocolate.
This is a great recipe for a breakfast muffin on the go if you suffer from dairy and/or egg allergies like I do. I have had to re-design some family favorites, and this had been one of the most satisfying remake and closest to the Apricot-Almond Bread originally from the Moosewood Cookbook. (I have made a gluten/wheat free version once, but it needed more water and had to sit a few minutes before baking.)