Hi everyone! Welcome to SEASON 3 of Knead to Know - your #1 source for baking entertainment, tips, trends, and more. Stay up to date and join the K2K newsletter and NEVER miss out! kneadtoknowpod.com/
Thank you so much for the kind words! We’re all about sharing and inspiring through baking, and it means the world to hear that our recipes and community efforts are making a difference!
Thank you for your question! Fruit purees as a sugar substitute would work best in treats that have denser texture, like muffins, bars and cookies. The best fruit to try for this are bananas, applesauce or dates. Sugar not only contributes a neutral sweetness, but also tenderness, moisture, binding and browning. All fruit will impart some flavor so it’s best to pick the fruit that will go best flavor-wise with what you are trying to bake. Since fruit purees add liquid to recipes, we suggest substituting no more than half of the sugar with a fruit puree to start and check your results!
Hi everyone! Welcome to SEASON 3 of Knead to Know - your #1 source for baking entertainment, tips, trends, and more. Stay up to date and join the K2K newsletter and NEVER miss out! kneadtoknowpod.com/
Gemma, you are definitely queen of the podcasts, cuz you care about the community, and your inspiring recipes.
Thank you so much for the kind words! We’re all about sharing and inspiring through baking, and it means the world to hear that our recipes and community efforts are making a difference!
Great podcast .Thank you for the tip on baking the apple peels. Will definitely give it a try
Amazing! Let us know how you like them and tag us on IG @kneadtoknowpod
Dried blueberries or Cranberries are great in oatmeal cookies and less carby.
ohhh dried blueberries sounds delicious!
Such a good idea for apple peels!!
They were delicious - the whole crew ate them after filming!
But only if you put them in with other baking otherwise the cost of electricity 😮@@KneadToKnowPodcast
Am enjoyable episode. However, I would have like to learn more about the use of sugar substitutes such as Stevia.
Great note! We're always looking for ways to improve. Luckily, Gemma's got a handy guide here: www.biggerbolderbaking.com/how-to-substitute-sugar/
I LOVE raisins!! But I soak my raisins in hot tea to plumb them up :-)
That’s a great tip! Soaking raisins in hot tea sounds like a delicious way to enhance their flavor and make them even juicier.
What about using fruit as sweetner as banana or applesause?
Thank you for your question! Fruit purees as a sugar substitute would work best in treats that have denser texture, like muffins, bars and cookies. The best fruit to try for this are bananas, applesauce or dates.
Sugar not only contributes a neutral sweetness, but also tenderness, moisture, binding and browning.
All fruit will impart some flavor so it’s best to pick the fruit that will go best flavor-wise with what you are trying to bake.
Since fruit purees add liquid to recipes, we suggest substituting no more than half of the sugar with a fruit puree to start and check your results!
Raisins? No, no, no, no, no, no, no, no. No !
We see you agree with Ami! Who knew raisins were so polarizing?
I was with Ami until the apricots and chocolate chips in scones 😂😂
I've done an apricot/cranberry scone and it's absolutely amazing - don't knock it 'til you try it!
😅😅😅