Quote from: davina61 on Today at 09:57:53 AMIs that due to pineapple juice ? I know it can be tricky to cook with, something to do with the acids?
Actually, acids are good. You want acids in a bake - it's what the baking powder latches onto to get the rise.
The issue is, or always has, been the ratio of types of pineapple and how it impacts my wet-dry mix.
Normally my wet ingredients are 1/2 c of almond milk, 1/3 c sugar free apple sauce, 1/3 c maple syrup, 1 c non-fat yogurt and two large eggs. I will tweak that depending on whether it's fruit based, chips, dried fruit, etc...
But with something like pineapple? To really get the pineapple flavor I'm trying to replace the applesauce with crushed pineapple... and then still use some chopped pineapple. And it's a tough mix to hit.
The applesauce is a replacement for oil in bakes... and I think trying to get pineapple to stand in for it just isn't done. But if I still use applesauce and then just add some chopped pineapple? It's not "pineapple forward" enough. So IF I can land this... it should be good.
Or that's what I've said ELEVEN times previous. But I messed with the ratios again this time, and the batter does seem correctly dense... so we will see. Been here before. Cannot imagine it'll get much of a rise being so heavy, but that I can live with.