VeganDisciple wrote:Haha, no problem
The idea with flour is interesting. My mom and grandma love to bake and have struggled a little with McDougall style baking but im not sure she has ever tried that, avocado with some flour on it, very promising-sounding idea! You may inspire me to add baking to my repertoire, quite honestly lol. I know banana can be used as a replacement for oil in recipes but I couldn't find anything about using it as a nonstick item but maybe that with flour as well. I have my doubts lol but hey..we'll just keep bumping this thread to the top of the list until some ingenious McDougall baker comes along
Merry Christmas!
-Andy
What struggles with baking McDougall-style do your mother and Grandmother have? Unfortunately I really don't think the banana and flour thing would work. And
if the avocado and flour thing were to work in terms of those (above linked) intricate designed pans fully/cleanly releasing the cakes, I have a feeling that they would probably be an ugly brown from the avocado.
Yes, mashed ripe bananas make wonderful fat and sugar replacers! I usually don't follow any recipes and whip up cakes/bars, and usually always mash up ripe bananas until they're almost wateryish and don't add sugar (or dates, maple syrup, etc.) as we find the desserts to be sweet enough.
Yes, you should give baking (healthy stuff, of course) a try!
LOL about bumping this topic to the top.
Thank you; and a
very Merry
Christmas to you!