Paired with deep fried tofu this time and it was excellent. Next time: Replace the smoked paprika in the tofu dredge with 5-spice and use smoked salt to preserve a smoky note. Increase the salt. Half again the dredge.
Started a half batch today, subbing almond flour for the milk powder. The dough took 20g extra flour (regular gf, not AB’s blend) to come together and was still pretty soft but an interesting, very smooth texture.
V2: Added 1T psyllium to the juice at the beginning. 1T molasses, maybe 1/4 tsp allspice and an extra 1/2 tsp holiday spice. Baked in my mini Pullman. Truly great, much better structural integrity. Next time: Try boosting molasses to 2T for extra depth. Maybe short the brown sugar to compensate.
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