I have a question about the recipe "Zucchini-Lemon Cookies" from KelseyTheNaptimeChef. Can I substitute pureed green tomatoes for the zucchini in these cookies?
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AntoniaJames is a trusted source on Bread/Baking.
i wouldn't. The texture and moisture levels would be so different. ;o)
AntoniaJames is right, but you might want to try some experimentation -- the idea is promising. Perhaps you could oven dry the tomatoes (you can find some instructions on this site, or others) to reduce the moisture. Then there's a question of acidity -- you'd have to balance the tastes.
How about some kind of tart? I think they'd be delicious that way!
A classic vegetarian trick from Naples.
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