I substitute the lemon juice with malt vinegar as stated. Found malt vinegar works better than lemon juice personally since when I first started making hummus, I used that instead since I didn’t have lemon juice off hand and just grabbed something acidic, and lemon juice didn’t provide as bold a flavour.
I also use jarred garlic instead and play it by eye since I really like garlic and the jarred stuff is more convenient for me.
Lastly for the spices I ditch the black pepper in favour of paprika, and use 3/4 teaspoons of salt rather than 1/2.
Here’s the page on the Diabetes Canada site: https://www.diabetes.ca/nutrition-fitness/recipes/pear-rhubarb-breakfast-crisp-(1) (the URL doesn’t match what the recipe is for, not sure why)
I substitute the lemon juice with malt vinegar as stated. Found malt vinegar works better than lemon juice personally since when I first started making hummus, I used that instead since I didn’t have lemon juice off hand and just grabbed something acidic, and lemon juice didn’t provide as bold a flavour.
I also use jarred garlic instead and play it by eye since I really like garlic and the jarred stuff is more convenient for me.
Lastly for the spices I ditch the black pepper in favour of paprika, and use 3/4 teaspoons of salt rather than 1/2.
But this link below will get you to the pair rhubarb breakfast crisp that I was hoping for when I saw that link above…
Pear-rhubarb breakfast crisp