| This has a very wet dough and due to this I use the bread machine on the dough cycle, stopping the cycle just before it kneads the dough down. After this it’s fairly easy (use lots of flour on work surface) I follow their oven temps and resting period and the resulting bread is amazing. I’ve also done the whole grain version which is also excellent.
This is a bread I’ve made dozens of times, everyone seems to love it. |
| This is my favourite bread machine loaf. I always sub oil for the butter and use ground flax for part of the bran. It rises well in the machine and is great for sandwiches or with soups. |
| I really loved this simple salad. I subbed prunes for the dates which worked fine. Easy way to eat a substantial amount of celery. |
| These are delicious multi grain buns. I used purple barley and a rice blend for the cooked grains. I mixed and proved the dough in the bread machine; I had to add 1-2 tablespoons extra water, used red fife for the wholegrain flour, and used dry yeast. I reduced the salt to about 12-13g since I like my salt in breads just a bit over 2%, and that was plenty for my taste. Baked at lower temp than required but I will change that next time as I had to increase bake time. Took about 4 hrs start to finish. Definitely will repeat. |
| From: Plenty More (reviewed 18th November 2023)My first recipe from this book, and I found it really easy to make and delicious. I made quite a few changes; I mixed up the onion/garlic/pepper base the night before and soaked the beans. I used small red beans instead of chickpeas and also subbed my own Thai chilies from the garden for the red peppers. The next morning I cooked up the sauce and added everything to my crock pot on low. (I skipped the pre cooking of beans as red beans cook faster.) Then had time to head out to my allotment to do a few hours of work. After 5 hrs I turned up to high and propped open for about an hour to reduce liquid somewhat. Delicious on home made rosemary bread. |
| My first recipe from this book, and I found it really easy to make and delicious. I made quite a few changes; I mixed up the onion/garlic/pepper base the night before and soaked the beans. I used small red beans instead of chickpeas and also subbed my own Thai chilies from the garden for the red peppers. The next morning I cooked up the sauce and added everything to my crock pot on low. (I skipped the pre cooking of beans as red beans cook faster.) Then had time to head out to my allotment to do a few hours of work. After 5 hrs I turned up to high and propped open for about an hour to reduce liquid somewhat. Delicious on home made rosemary bread. |
| From: Skinny Taste (reviewed 7th October 2023)Really good, very easy recipe that uses cucumbers from the late summer garden. I also adjusted the sriracha to taste and used a bit more cucumber. |
| From: Breakfast Book (reviewed 5th October 2023)This is the first waffle I’ve made or eaten and they were really good. I successfully halved the recipe and made on my mini waffle maker. I plan to reduce the butter somewhat, and try a combo of butter and veg oil next time. Lots of batter left over so I held it in the fridge as suggested, and cooked them as needed (just added a little baking powder). That worked well. |
| A lovely summer cake. I used peaches and some fresh blueberries and split the batter between 2 cakes. (One 7” and one 6” cake). My smaller cake was a bit less deep but that was fine. Small took 45 min, larger took 50 min tented for the last 5 minutes. This cake was delicious and very easy. Will definitely repeat this one. Slices froze very well. |
| A delicious easy tart that makes good use of heirloom tomatoes. My only change is to bake the tart much longer than stated. Perhaps there are differences in puff pastry, but mine takes at least 40 min to be fully cooked. I increase the initial bake time accordingly to about 30 min, and the second to about 15 min. |
| A nice bread that incorporates oats, bran, and wheat germ. Can sub part sifted red fife for part on the all purpose. |
| Very nice garlic loaf that uses pre roasted garlic. I used about half whole grain flour. |
| A simple and tasty one pot meal. I usually use beans cooked from dry rather than canned, just personal preference. |
| From: The Kitchn (reviewed 3rd August 2023)Decided to try this as store bought PB has become so expensive, and it worked very well. I used unsalted roasted peanuts, added a pinch of kosher salt, and about 1 tbsp oil. The result was very tasty; will make again. |
| From: Closet Cooking (reviewed 2nd August 2023)Absolutely delicious sandwich. I used my own pesto with basil from the garden (no nuts) and kabuli chickpeas. Served in homemade sourdough pita breads with romaine lettuce,also from the garden. 5 stars, will def repeat. |
| From: Simply Recipes (reviewed 2nd August 2023)Very nice use of cucumbers and chili crisp. The recipe gives several choices for the noodles so I used rice noodles. Really delicious summer recipe. |
| Delicious way to cook up broccoli and potatoes from the garden. I used lime juice instead of lemon which worked well. Will definitely repeat. |
| I usually make hamburger buns using this recipe. The buttermilk powder can be omitted, and they will still turn out well. I like the addition of whole wheat flour in these, and they are always more popular than any store bought options. They’re delicious! |
| Excellent bread, once extra flour was added. Will reduce liquid when I make it again. Used pumpkin seeds and poppy for the seeds, and omitted skim milk powder. |
| Excellent bread, once extra flour was added. Will reduce liquid when I make it again. Used pumpkin seeds and poppy for the seeds, and omitted skim milk powder. This would make an excellent sandwich bread. |
| We love carrot salads and this is a good one. I added some shaved Brussels sprouts from the garden and added the nuts and clementine. I’m sure the feta or goat cheese would be very good in this. |
| Very good muffins. I used cinnamon, ginger, and nutmeg as the spices, and omitted the raisins. |
| Another really nice muffin from this book. My applesauce was sweetened so I reduced the sugar to 2 tbsp and that worked well. I used bran from the Arva flour mill in Canada which tends to be finer than store bought bran and also omitted the orange zest. Baked at 400 fan for 20 minutes. |
| These are super easy squares. I use half a recipe to make just a few squares at a time. They are sweet and most kids love them. |
| I agree this is a lovely dish, and it’s very adaptable. I used the jalfrezi curry paste from the author's website and changed the vegetables according to what I had. My version had carrots and potatoes from my veg garden instead of the squash and cauliflower. I added green peas at the end instead of the chickpeas, and served with rice. I had to omit the cilantro but I’m sure it would be a good addition. Will definitely repeat this. |
| I agree this is a lovely dish, and it’s very adaptable. I used the jalfrezi curry paste from the author's website and changed the vegetables according to what I had. My version had carrots and potatoes from my veg garden instead of the squash and cauliflower. I added green peas at the end instead of the chickpeas, and served with rice. I had to omit the cilantro but I’m sure it would be a good addition. Will definitely repeat this. |
| This dough came together very quickly in the food processor. I used ground almonds, and made a half recipe for the sablés on the following page. Really nice dough that is easy to work with. |
| I added some chopped pecans and mini chocolate chips to the basic dough; otherwise I followed the recipe. Took a little longer in my oven. Really good and easy cookies, that store well and taste delicious. |
| Made this yesterday to compare it to my family’s traditional recipe. I soaked my fruit for about a week and cut back a bit on the raisins and currants so I could add some pecans and crystallized ginger. Baked at just under 300 fan and covered for first 1 hr 40 min to control browning. I used a 7” springform pan and did the double parchment they recommend. Recipe says to cover near the end but I find covering at the start works better. Cooked the full 2.5 hours; check frequently towards the end of baking time. Extremely easy to make, will update when we eat it. For now I’m rating 5 stars since it was so easy and baked beautifully. |
| I really love this jam since it combines ginger and rhubarb, two of my favourite flavours. I do cut the sugar and honey a bit, and I store it in the fridge. It doesn't last long. |
| This makes a really good jam! I love both figs and strawberries and the jam is a great combination. I've also made it with raspberries in place of strawberries. |
| Very good jam. I chopped the pears into small dice for this and used raspberries from the garden. I also reduced the sugar slightly. Made 7-8 small jars. |
| From: Advent (reviewed 26th November 2022)These were easy to make and very good. I made the quark the day before in my instant pot (buttermilk on yogurt setting for 8 hrs, drained overnight). I mixed the butter, egg, and quark in my stand mixer, then added that with fruit to dry ingredients. I forgot the lemon zest, I’m sure it would be a good addition. Baked about 22 min, turning once. She says they store for a week in a sealed container so I will try that. A good alternative to making traditional stollen which takes a full day to bake and cool. |
| From: Breakfast Book (reviewed 21st November 2022)These muffins are amazing. I use crab apple/apple fruits that I get from my friend’s tree in these. Don’t be put off by the “raw” in the title, since the apples cook by the time the muffins are done. With the nuts, raisins, and spices, these muffins are delicious little flavour bombs. |
| Really enjoyed this salad. I have fennel, parsley, celery etc from the garden, and also added a bit of dill. Used almonds as the nuts. As the previous reviewer said, the currants and nuts go very well together. Excellent salad, a definite repeat for me. |
| Very good. I ran out of mustard and used 1 cup of spelt flour so had to add a bit more water to compensate. I reduced the salt to 1.5 tsp and used fresh rosemary from the garden. Baked 425 fan 20 min then removed pan for 2 additional minutes. |
| I really love this vegetable stew. It's another great way to use garden veggies late in the season. I use a light chicken stock and I often substitute some green beans for the kale. The amounts given can be adjusted according to what you have; I sometimes add a few more tomatoes. The white wine adds a lot to this recipe and I always include it. Don’t freeze as texture will suffer. |
| Very easy to make although a little time consuming, with a nice combination of spices. I usually serve the stew over couscous and top with sautéed onions and chard. I use Yukon gold potatoes or homegrown gardens types instead of russet. A nice vegetarian meal. |
| A good guideline for roasted vegetables; I usually add red onions from the garden as well as thyme and parsley. Roast at 400 F for 30 min. More if necessary but watch carefully towards the end. |
| I made a hybrid of this recipe with the stuffed rosemary focaccia and it made an absolutely delicious stuffed bread. I halved everything to make one 7” bread in a springform pan. I used the rosemary focaccia dough…started with 1/2 cup red fife flour and 1 cup all purpose. This dough needed extra flour to come together. I made the filling with greens from the garden with olives, garlic, and raisins, and threw in a few roasted cherry tomatoes for sharpness. Baked as directed for the dough recipe (20 min at 450 fan) then 3 minutes out of the tin. This bread would be great for company. Rating this as 5 stars despite having to add flour since it tasted so good, and the dough was lovely to work with. An excellent bread that I will definitely make again |
| From: Appetite (reviewed 4th November 2022)Very easy and delicious fish cakes. Started with the canned salmon variation with dill and parsley from the garden. Made quite a few of the variations since then, all delicious. |
| From: Appetite (reviewed 4th November 2022)I use these directions often, I use a 3-4 lb chicken and some additional wings as stated. I put chicken in breast side up and remove after approx 1 hr. I sometimes take breast meat off a bit early to avoid over cooking it. I do salt lightly as I go with this, but with restraint so the resulting stock is lightly seasoned. Very versatile and used in a variety of soups and other dishes. |
| From: Appetite (reviewed 4th November 2022)This is an outline for a warming soup that can be adapted as to what you have on hand. I’ve done many versions as written and have also added aromatics such as ginger, sesame oil, garlic, or curry paste, or by switching out the veg with ripe tomatoes or shaved fennel, beets etc. See page 196 for a full list of possible adaptations. |
| We really enjoyed this dish as part of a vegetarian brunch. I make buckwheat crepes using my standard recipe, but followed the recipe for the filling. The contrast of the apples and onions with the buckwheat and cheese is really delicious. I often use russet apples from the farmers’ market but it’s also good with any tart apple. |
| One of my favourite soups. It’s essential to use flavourful squash, and I use light chicken stock so mine isn’t vegetarian. Other than that I often make it as written. I also do a variation with squash roasted with ginger and soy sauce. Both are delicious. |
| Good and very easy to make. I’ve made it as written or with cilantro instead of parsley, both good. Beets and feta work well together. Very healthy and in regular rotation. |
| I liked these a lot. I didn’t have any white chocolate so we had them unadorned, my second batch had the chocolate and that made them really stand out. These cookies are quite a bit of work to make, more than your average cookie. I cut them at 3” and the recipe made 23 cookies. |
| These were nice cakes with a very nutty flavour. I used the almond extract option and would slightly reduce the amount next time. In the recipe, a silicon loaf pan is recommended. I don't have this so I used metal tins of the same size, and found lining with parchment was important to extract the cakes after baking. Very pretty little cakes. |
| I grew a lot of garlic this year, so I decided to try this pickle with a few heads. I made a half recipe; note that the liquid portion wasn’t enough to cover, possibly due to the jars I used and the size of the cloves. Used bay and fennel seed from the garden too. Will update this in a few weeks when it’s had time to mature. |
| I didn’t follow the recipe, just used it as a guideline. Used golden plums, yellow tomatoes, and basil with the barley, since that’s what I had from the garden. Like so many of his recipes, they can easily be adapted. I look forward to trying the recipe as written. |
| From: David Lebovitz (reviewed 7th August 2022)Made this as instructed with apricots and peaches. Made 2 smaller galettes and froze them to bake off later as outlined in the recipe. On baking day, I thawed them on the counter for a few hours and baked; my smaller ones took about 35 minutes. Very easy to make and good. My frangipane was not really detectable so next time I would add more almond extract (I went with the lower amount) and possibly increase the amount by around 50%. Good tart though, worth a repeat. |
| I use this a lot in summer to make quick grain salads. For example, we just made a barley and lentil salad with basil, black olives, plums, and yellow tomatoes from the garden. It's a great way to use up small amounts of various veg from our allotment. Great side with BBQ meats or as a meal on its own. |
| Really delicious cake! I used lemon zest instead of the orange and it worked well. I made 2 smaller cakes; one was 6" and the other 7" in diameter. These smaller cakes took about 30-35 min to bake at 350 convection. As others have said, this dessert is a bit like a crumble pie/cake. Loved the polenta in it. I'm going to try freezing one of them for later. Will definitely repeat this cake. Edited: slices froze perfectly. |
| From: Smitten Kitchen (reviewed 17th May 2022)I made a half recipe to take to a group function. Mine rose a lot and wasn't all that attractive; It would probably look better if made in the pan called for; I think it needs the surface area to place the berries. Tasted nice though and very easy. Not sure if I'd make this again. |
| Delicious granola! I also made a half recipe since it makes a lot. In my convection oven this took about 40 minutes. Will definitely repeat this. |
| This makes a tasty and nutritious soup, and it’s easy to put together. I used small red beans instead of the cannellini beans (soaked overnight in lightly salted water, then added to soup and simmered 40 minutes). I made my own chilli oil and also added a whole bunch of fresh spinach at the end. I used my homemade chicken stock for my soup, since I’m not a fan of veg stock. |
| This makes a tasty and nutritious soup, and it’s easy to put together. I used small red beans instead of the cannellini beans (soaked overnight in lightly salted water, then added to soup and simmered 40 minutes). I made my own chilli oil and also added a whole bunch of fresh spinach at the end. I used chicken stock for my soup, since I’m not a fan of veg stock. |
| I made this for a work event and everyone loved it. I doubled the recipe and used spelt flour for half the flour. I also ran out of carrots and substituted some grated golden beets from the garden and that worked perfectly. I baked at 325 F. Will definitely make this again. |
| Really good simple coleslaw. I used red cabbage and more cilantro in addition to the carrots. I also added some black rice vinegar to the dressing and scattered some seeds on top. Peanuts would be a nice addition. Keeps well in the fridge, I will definitely repeat this. |
| Really good simple coleslaw. I used red cabbage and more cilantro in addition to the carrots. I also added some black rice vinegar to the dressing and scattered some seeds on top. Peanuts would be a nice addition. Keeps well in the fridge, I will definitely repeat this. |
| From: thekitchn.com (reviewed 11th March 2022)Very easy rolls that taste great and involve a minimum of work. You can use squash for the sweet potato if desired. I placed mine closer together than stated on the recipe and they came out taller. These freeze very well. A definite repeat. |
| From: thekitchn.com (reviewed 11th March 2022)I love these wraps. It's a bit of work to make everything, but it is so worth the effort. All the parts can be refrigerated for a few days (except the shredded cabbage which must be prepared fresh). I streamlined by using a bottle of prepared red peppers instead of the fresh ones. I'm pretty sure these are vegan too which is a bonus. A few extra notes:the recipe makes a lot of filling and leftovers can be frozen. Shredded carrots make a nice sub for the cabbage if desired. |
| From: thekitchn.com (reviewed 11th March 2022)I’ve been trying many different hummus recipes in an attempt to find a good creamy one that’s not too much work. This was a very good basic recipe. I used the darker chickpeas (which have slightly tougher skins) and it was still creamy. I followed the recipe as to salt and timings, but added a pinch of baking soda while cooking in the instant pot. I didn’t add all the water either, opting for more lemon juice. At the end I did increase the salt a bit (just personal taste). Will repeat as it’s very easy and very good. Much easier than the recipes where you remove the skins and just as good IMO |
| Very good muffins. I made changes; used einkorn flour for half the flour, added some spices (extra cinnamon, cloves, allspice), used 1 egg only. Baking time stated was too long, should probably be 18-20 minutes. An excellent way to use some extra mincemeat, with changes in bake time I would give it 5 stars. |
| I first made this for a memorable lunch with family, and we all loved it. It’s tangy with a bit of sweetness from the honey, and is absolutely delicious. The combination of brown rice, peas, sprouts, and celery is a real winner. Can also be adapted to other vegetables such as fresh carrots or snap peas. |
| This cake is excellent and so easy to make. The recipe uses blackberries, which are great, but I’ve also made it with raspberries, blueberries, or small plums. Frozen fruit is fine for this cake. |
| Tasted good and very easy to make. Mine were not very crisp, may reduce the water next time. |
| Very simple and delicious if you have good carrots. On permanent rotation. |
| We grow blackberries in our allotment; they’re abundant so I always flash freeze the extras for baking or jam. I used half einkorn flour and a flax egg for one of the eggs in this recipe. I omitted the glaze this time. Will definitely repeat these. |
| I used whipping cream and the jam jar method. It takes about 30 minutes of shaking the jar to make butter since you are basically whipping the cream and then taking it too far until the butter separates. A pretty fun project, and an interesting way to use up some extra cream.
Larger amounts of cream can be whipped in the food processor. The resulting butter tastes great. |
| This recipe is a variation of a previous recipe in the river cottage fish book, and it"s a really nice combination of flavours and textures. I omitted the onion from mine, and added capers. This recipe is available on the river cottage website. Very simple to make and delicious. |
| I'm really enjoying this book and its collection of adaptable recipes. I changed a lot in this dish, but kept the aromatics and seasonings the same. I used rice noodles, leftover beef and changed the vegetables. I used Tuscan kale in place of the spinach and garlic scapes for the beans. I omitted the nuts entirely, but I'm sure they would be delicious. The result was easy to make and very tasty. Will definitely make again. |
| I made a combination of this recipe and the chili beef noodles on the following page. I made the sauce from this recipe, then toasted nuts and cooked noodles from the other recipe. Then combined leftover beef, shaved carrots, and chopped parsley. Sprinkled some dukkah on the finished dish. Very good. |
| Really good, and basically Bara Brith in muffin form. I used oil instead of butter in mine. |
| Very easy, adaptable recipe. Muffins are grainy without being too heavy. They freeze well, will definitely make again. This recipe contains 2 eggs; I used 1 plus a flax egg substitute which worked well. |
| From: Chasing smoke (reviewed 14th September 2021)This recipe was fantastic and quite easy to pull together. I did my eggplants in a cast iron pan on the stovetop and that worked out well (cut eggplant in half, sear in olive oil med high heat for 3-5 minutes with lid on, cook on other side 3-5 min, flip over again, lower heat, lid on for another 3-5 min). The only problem was the egg yolk, so I poached one whole egg sous vide for the top. Very delicious. Great use of eggplant, tomatoes, chillies, parsley from the garden. |
| From: Skinny Taste (reviewed 8th August 2021)I only made the cheesecake (no crust or topping) and cooked sous vide at 80* C for 60 min in jars. The recipe made 5 medium jars (probably would be about 8 4oz jars). I did sub regular cream cheese, and used 1 whole egg instead of egg white. The result was a very nice cheesecake that had a nice tang due to the yogurt. I will top these with crumble and fruit for a reverse cheesecake. Will make again. |
| This recipe started me on no knead bread ages ago. Very easy and well explained with pictures. I make all my breads this way, (including sourdoughs). |
| Like Sturlington, this is my favourite pizza dough. Easy and works great. |
| This recipe uses a soaking method for the potatoes which works well; it needs to be done 90 minutes ahead. I made the recipe as written, but added some cheese to mine. As he says in the recipe, spread topping to the edge as it's likely to burn there. Mine was done in 25 minutes. Very good pizza |
| From: Food.com (reviewed 24th July 2021)These were great. I did omit the ranch dressing and increased the salt a little. I have also adapted this recipe to reduce the oil to 2 tbsp, and that worked fine. Good tomato taste, will definitely make again. |
| Basically a scone with blueberries. I used milk instead of cream since that's what I had. Next time will add some lemon zest, more salt, and possibly some dried cranberries to amp up the flavour. Easy and quick to make. |
| From: Food.com (reviewed 23rd June 2021)I needed a quick and easy bok choy recipe that uses store cupboard ingredients, and this one proved to be simple and very tasty. I missed out the sesame seeds since I didn’t have those, but I’m sure they would be good on this. Will definitely repeat. |
| This makes a very nice bread, but I do make several changes. I use ground flax for at least half the flax seed called for, and I use half white and half whole wheat flour. I also increase the yeast by 1/2 teaspoon to 1.5 teaspoons for the 1.5 lb loaf. This results in a grainy loaf, very good with soups etc. |
| This made an amazing soup. I used my own homemade chicken stock and some rosemary instead of the thyme. Fantastic soup with simple ingredients and a definite repeat. I blended the whole pot for a smoother soup.
Recipe available online at The Guardian. |
| This is delicious, everyone seems to like it, and it’s a good way to include lentils in a meal. I always add the optional nuts (I use almonds, cashews, etc), and I also switch the raisins for other dried fruits such as cranberries or dried apricots. |
| Makes a good sauce that is lower fat than your regular sauce. I add a few drops tamari and some melty cheese. Best to eat this fresh |
| Absolutely loved this dish! I used about 1/3 of the butter and it was still good, and used large portobello mushrooms. Took a little longer to cook the large mushrooms. We had these on my sourdough seedy rolls with buttermilk cheese sauce and salad. Definitely a repeat. |
| I really liked these brownies. Very rich despite the beetroot. I make sure the beetroot is cut fine, put in a little less and spread a bit thinner. |
| This makes a really good tasting ketchup, and uses tomatoes and peppers from the garden. It's a fair bit of work, but very easy to make. I kept mine in jars in the freezer for longer term storage, but this could be processed in a water bath if needed. I found this excellent with roasted potatoes. |
| This is a really tasty pasta with great umami flavour. The combination of tomato, feta, and basil is excellent. I usually skip the olives. Quick and easy to make and keeps well for several days. |
| Excellent soup! Made from frozen roasted garden tomatoes from last fall and my own chicken stock, this was very quick to make and tasted great. I used some sunflower butter instead of the cashews, and added the optional pinch of sugar. Tastes like a blast of summer. |
| Really great recipe for piccalilli. It tastes good when first made, but improves and mellows after a few weeks. A good way to use cauliflower and beans for the garden. I usually make a bit less than 1 kg of veg and keep the sauce at the same amount and it's just right. |
| This is one of my favourite pickles. I started making it when I had a glut of fennel from the garden and now I grow fennel specially for this recipe. It's mild in flavour with hints of the lemon and black pepper. Very easy to make, keeps forever in the fridge. |
| If you have a lot of apple cores and peels, or a crop of crab apples, this is a nice way to use them. I go a bit lighter on the citrus peel, resulting in a milder flavour. |
| We really enjoyed is soup. Made a few changes due to our pandemic supplies, omitting the celery and using powdered ginger. I also decreased the peanut due to personal taste, and used my home made chicken stock for the water. The soup was delicious and makes a very nutritious meal. Definitely will repeat this one |
| From: Food.com (reviewed 5th November 2020)These are fantastic pan shortbread cookies that are mixed in the food processor and take minutes to put together. I add lemon zest and use the dried cranberry option. In my convection oven they take about 35-40 minutes. Everyone I've served them to has loved them. |
| From: Vegetarian Times (reviewed 9th October 2020)One of my favourite soups ever. The combination of squash, sweet potato and orange with the curry paste and ginger is excellent. I used the recipe as a basic guide and made several changes. I used a butternut squash from my garden and replaced the water with a homemade light chicken stock. I used madras curry paste instead of the curry powder and also added a tablespoon of dry sherry at the end. This made a delicious soup that froze well. Everyone loved this soup! |
| Great way to use cherry tomatoes and basil from the garden. Truly a simple recipe of pasta, sauce, and cheese, and I'm sure the sauce would freeze well. |
| As the author notes, these are very easy and quick to make (I skipped the processor and mixed mine totally by hand). I made a half recipe, and my yield was much higher than that stated in the recipe at 11 medium sized scones. I used sifted red fife for the whole wheat flour and skipped the egg topping. These are barely sweet and very tasty. I would definitely make them again. Baked about 12 minutes 400 F with convection. |