Recipe FAQ

I get asked many of the same questions over and over, so I thought I would put some answers to commonly asked questions.

How come when I make your baked goods, they seem dense?  Baking with whole grains can take some getting used to.  They are a bit more dense.  To help ease the transition, try subbing out 1/2 white flour for 1/2 whole grain flour.  Get used to that first and then switch to all whole grains.

Why do your desserts seem less sweet?  Refined sugar is super sweet.  To make my desserts healthier, I use maple syrup or raw honey.  Both are a bit milder in sweetness.  I also cut the sugar down quite a bit compared to traditional recipes.  This can take some getting used to as well.  If you are new to baking healthier, slowly cut back on the sugar amount in recipes until you get used to a less sweet dessert.  If you cut out all refined sugars, you will no longer need a lot of sugar to satisfy a sweet tooth.  I swear it’s true!

Can you recipes be done gluten free, grain free or nut free?  Almost always they can.  Just ask me about a certain recipe and I will be happy to help you with substitutions.

What kinds of gadgets do your use?  You can find a lot of the products/gadgets I use under the shop tab.

Is coconut butter the same as coconut oil?  No, they are different.  Coconut butter is super creamy and decadent spreadable coconut.  It’s almost like the consistency of nut butter.  It’s amazing!  Coconut butter is made by grinding coconut meat into a spread.  Coconut oil is expelled liquid.

Why do you use dates in so many recipes?  I used to be scared of dates before I tried them.  I thought they were like prunes or something.  I’m so glad I tried them because they are so good!  Trust me.  I use them in so many recipes because they are a natural way to sweeten desserts and they are so versatile.  If you can’t find medjool dates, you can use another date, but you may need to add a few extras.  The medjool dates are larger.

I don’t like coconut oil, can I sub it for something else? Yes, you can always sub another oil.  Please don’t use olive oil if it’s a baking recipe.  Olive oil is only meant for cold dishes.  See my post on oils for more info.

Can you provide nutritional facts for your recipes?  I’m sorry, I don’t since they will not be 100% accurate, but you can go to and calculate them using their recipe analyzer.

Can you freeze your baked goods?  Yes!  You can freeze almost anything.  See my post on freezing foods.



50 thoughts to “Recipe FAQ”

  1. Hello.. am about to start our joiny through ur recipies.. tho quick question can i use date paste instead of whole dates?? If yes what would the quantiys be??? 1 teaspoon for 1 date???

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