Emily Cousineau

This came out a little denser than bread. That’s on me for using some banana to supplement butter. The dough was probably too wet. It definitely has a beer taste. Like Rye bread. I’ll look forward to trying again.

This is a great recipe to teach technique for cooking cabbage.

What a fun recipe! I actually found a gluten-free, non-dairy mix so I was skeptical that it would come out well; but it did! It is definitely dense and chewy, with a strong chocolate taste. I might add vanilla next time.

Super easy. It bakes up beautifully. I used canned spinach and canned mushrooms that strained and squeezed to get out extra moisture. I also you part skim mozzarella cheese and almond milk. We will definitely be making this again.

Unfortunately came out very dry and crumbly. I think I actually should have omitted the baking soda suggested in a previous review