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Do I have to make the recipes gluten free?
No, we have instructions for both those with gluten/wheat issues and those without.
Do you have gluten free recipes?
Yes, all of our recipes can be made gluten free. For those that call for the use of oat flour or oatmeal, we recommend you buy the gluten free version (those not processed in a plant that processes wheat).
Do you tell us how to make the recipes gluten free?
Yes, we give instructions on how to make your own gluten free flour mix. We also provide a recommendation for two brands of gluten free flour mix we tried and liked.
I can’t have dairy. Do your recipes contain dairy?
Most of the recipes do NOT contain dairy. If milk is required, we give you the option of selecting your own: almond milk, coconut milk, etc. IF a recipe calls for Greek yogurt, there is usually a substitute given or you may use a plain vegan yogurt.
I can’t eat eggs. Is there something in your recipe book for me?
Yes, we offer alternatives/substitutions for eggs in all but one recipe.
I noticed you said ‘white’ chia seeds in one of your egg alternative recipes. Does it make a difference if I use the black ones?
We chose white chia seeds purely for it’s aesthetic value. Both contain the same nutritious benefits; however, there are some recipes in which you might not like to see little black specks!
I’m allergic to nuts. Do you have recipes without nuts?
Many of our recipes do contain nuts; however, you may omit them in most cases without it affecting the result.
Do your recipes contain soy products?
There are only two recipes that contain any soy.
What about vegan recipes?
Nearly every one of the recipes is or can be made vegan, with the exception of a few.
Do you have any Paleo recipes?
We do not consider the majority of recipes in this book to be “Paleo” .
What kind of oil do you use?
We try to use the least amount of coconut oil or coconut butter to get the best results. Occasionally, we use a very small amount of a liquid oil like a light tasting extra virgin oil, though you may use grapeseed oil or another oil of your choice.
What if my dessert turned out dry?
Chances are it was either over-baked or you may not have accurately measured the liquid ingredients. Make sure to heat up your coconut oil or coconut butter as directed on the butter/oil page. DO NOT heat up your coconut butter in the microwave as it may burn! Once it has softened, measure it then.
What kind of sugar do you use?
We use the lowest amount of sugar our testing (and tasters) found necessary and we offer the choice of: coconut sugar, rapadura (Sucanat), organic cane sugar, agave or honey.
Do you use protein powder in any of your recipes? If so, what kind?
Yes, we use protein powder in 17 of our recipes. Protein powder has a variety of health benefits. We use casein, pea and brown rice protein powder interchangeably in our book. You will only need to have one of those. If you are allergic to dairy, either pea or brown rice would be a good substitute!
What if I’m allergic to casein?
We recommend the use of either rice protein powder or pea protein powder, neither of which contain dairy. We’ve tried both kinds and have had good results.
Why don’t you tell us how many calories everything is?
Because our goal in creating this book is to make desserts that are not only delicious, but packed with nutrients as well. We want to take the focus away from calories and focus on nutrition instead. It’s important to realize that 100 calories of beans is processed very differently in the body than 100 calories of soda pop. Those bean calories are packed with nutrients that are good for our bodies, as opposed to the sugar and chemicals commonly found in soda. As with just about anything, moderation is important whether it’s healthy or not.
Can I substitute different ingredients from what you have in your book?
We provide a wide variety of substitutions throughout the book. We recommend following our recipes as written, as we cannot vouch for the results if you use ingredients that are not listed. We cannot be sure they will turn out well.
The coconut milk’s cream isn’t floating on the top. What do I do?
We too found there were times that did not occur, but so long you are using a full fat canned coconut milk, you will still be able to whip it into a topping, albeit softer than usual.