Hello! Okay, so cashew cream (while I love it), doesn't "whip" up the same as heavy cream. But a great alternative would be buying a plant-based whipped topping and whisking in some cinnamon :)
Making this (veganized) for the second time tonight because it's too good. I subbed vegan butter and a flax egg, then topped with chilled and whipped coconut cream and it turned out amazing!! <3
I know the dark rye flour would probly add a great depth of flavor, but could I just substitute it with more AP flour? Can’t wait for ur cookbook. And can’t wait to use up all my honeynuts from my garden! Abundance was reallll this year!!
It’s spring here in Australia, and I’m an American who thinks of October as fall. 🤣 In keeping with my heritage I had to make this beautiful loaf! I couldn’t find the honey nut squash, so butternut squash for today. The loaf is baking now and the house smells so fall-ish! Thank you! 🍁
Yes, I do! But unsalted will work just fine. A common misconception is how salty salted butter actually is. If you'd add a teaspoon to the recipe, that would be far more than the salted butter has, I promise! A fun test is to try salted and unsalted butter side-by-side, there you can really tell the difference. I prefer salted butter in baking because it just tastes like butter...but a little better :)
Looking forward to the release date! This cake looks amazing. 😍
Me tooo - and thank you! I hope you like it if you make it <33
Can we use a plant based alternative instead of heavy cream? Like cashew cream for example? Thanks!
Hello! Okay, so cashew cream (while I love it), doesn't "whip" up the same as heavy cream. But a great alternative would be buying a plant-based whipped topping and whisking in some cinnamon :)
Made this tonight! It was delicious- also baked it in an 8x8 as more of a snacking cake and only baked for 25-30 min
So so so happy you liked it!
Love honey nut squash and can’t wait for this!!!🧡🧡 and of course the book! Happy pub month!
Thank you Brianne!
Making this (veganized) for the second time tonight because it's too good. I subbed vegan butter and a flax egg, then topped with chilled and whipped coconut cream and it turned out amazing!! <3
I know the dark rye flour would probly add a great depth of flavor, but could I just substitute it with more AP flour? Can’t wait for ur cookbook. And can’t wait to use up all my honeynuts from my garden! Abundance was reallll this year!!
You absolutely can! And I am SO JEALOUS OF YOUR HONEYNUTS! And thank you for pre-ordering the book, it helps out so much more than you know! <3
It’s spring here in Australia, and I’m an American who thinks of October as fall. 🤣 In keeping with my heritage I had to make this beautiful loaf! I couldn’t find the honey nut squash, so butternut squash for today. The loaf is baking now and the house smells so fall-ish! Thank you! 🍁
So SO happy you made it! And happy fall to you, STAY TRUE TO YOUR ROOTS ;)
I made this last night and it was so delicious. Did not dry out immediately like other recipes either. definitely going to make this again.
This looks so good! Do you really mean "salted butter" in the recipe? I only have unsalted, should I add more than the 1tsp salt you call for?
Yes, I do! But unsalted will work just fine. A common misconception is how salty salted butter actually is. If you'd add a teaspoon to the recipe, that would be far more than the salted butter has, I promise! A fun test is to try salted and unsalted butter side-by-side, there you can really tell the difference. I prefer salted butter in baking because it just tastes like butter...but a little better :)
How to bake the honeynut squash?!
You can puncture it with a fork and roast it whole at 425 degrees for 25-35 minutes or until softened. Then let it cool before peeling!
Baked beautifully ❤️ thank you! Can’t wait for your book 💃🏻💃🏻
I really enjoy your sharing of the different recipe, wish mine would turn out as good as your food look