Made this GF by using king Arthur 1:1 AP Four (4.5 cups) and 1 cup almond flour. Used imitation vanilla for stronger flavor & add 6oz chopped pecans. 2x recipe &top w/ more chocolate chips. ~957 g per loaf of (uncooked) batter in each pan.
I made 7x the recipe. I added extra cocoa powder, Tonkatus sauce, and entire six oz scan of tomato paste. About a 1/3-1/2 cup better than bullion. I added the garlic and ginger into the pot season of salt and out of the onion and stages. As I dropped the rest of it with the food processor. I let the onions simmer for 30 minutes with the water and baking soda on “high” on the stove. And I took the light off and let it simmer, stirring every 10 minutes. After like 40 minutes I went to stirring every five. The oil I used was coconut oil, and I added two cans of coconut cream, 1/4 cup both cayenne and black pepper to the curry. I ended up with about 4800 Grams which is about 685 Grams per batch. I will be freezing with the star anise and Bayleaf. I used two full cans of S&B oriental Curry powder. Next time I wanna make a flour based roux. Took ~6-7 hr w/ prep. Only need to brown protein+🥔+🥕+ 4 cups of water
Lol didn’t cook this but I hope you see this post. I use this icing is amazing and it would go good with these cookies. I’ve used it for macaroons before, too. I usually don’t put the food coloring. And I use Cara Cara or Valencia oranges. Is no my page too.
Add a full 6 ounce can of tomato paste this time. Added more salt and low buillion, use the spices recommended to my own discretion. Came out amazing The salt level was perfect.
I added one more cup of rice and double the water of the original recipe.Came out super good, not salty at all like the first time. Maybe add more black pepper next time and I used chipotle powder instead of smoked paprika. But I also added paprika.
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