Surprisingly good. Every mouthful was different. I added toasted pine nuts (very good). The vinaigrette was unbalanced, I think because I added a full lemon’s juice and that may have been too much. Next time do half and the add from there. I added a bunch more sugar and some more oil to balance it out. Make again for sure.
Made a half (1 loaf) tester. Used coconut kefir in place of the milk, and because it was sweetened I also reduced the sugar to 1/2c. The zest required 1.5 lemons and the juice was a scant 1 lemon. Added a touch of vanilla because, well, vanilla. Very poor rise and cracked top. Next time: DIY flour blend. Double baking soda. Maybe cream the butter & sugar?
Very tasty and a great way to use up some greens. I probably used more spinach and I chopped it to break down the stems. I added some mushroom seasoning for umami & balance, and used chicken stock for the same reason. Tasty, simple enough for mid-week, would definitely make again.
Very good! Surprisingly so — I thought the buckwheat would be too strong but you couldn’t even taste it. It was intensely chocolatey. I converted it to cupcakes (same temp, maybe 30 minutes but started checking doneness after 20). Made 14 cupcakes. Would try as a freezer cake next time.
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