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Hi everyone! I guess there is no way around the spongey texture, right?

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by (120 points)
Hi everyone!  I guess there is no way around the spongey texture, right?Hi everyone! I guess there is no way around the spongey texture, right? I’m assuming this is due to the protein. I used Janeva’s recipe. The other recipes are wonderful!  
Hi everyone! I guess there is no way around the spongey texture, right?

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