Doubled recipe but scant on sweeteners. Still a little too sweet. Would cut back a tad more next time. Used half maple syrup and half honey. For oils, used good olive oil, avocado oil and refined coconut oil. Subbed raw pecans for almonds because that’s what I had. Added toasted coconut flakes to one of the two pans in the last 10 mins of cooking. Like the result with both versions. Cooked longer than recipe calls but turned down heat to 275 and stirred maybe 4-5 times throughout because I like it extra toasty and wanted it to toast evenly. Will make again.
Used half the yogurt because seemed to much for the large English cucumber I had. Left small strips of peel on for color. Grated cucumber, salted and let drain, then squeezed well because the Greek yogurt I had wasn’t very thick. Doubled the herbs (mint + dill). Served on mahi burgers.
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