Hi! Here I’ll answer some of the most frequently asked questions I get:
Can I substitute the nut butter in a recipe for tahini or other nut-free alternative?
Of course you can, but it may affect the taste a little bit in the same sense using peanut butter makes a treat taste a bit like peanut butter.
What kind of plant milk and nut butter do you use?
I 99% of the time use unsweetened soy milk. Nut butter wise it 100% depends on what treat I’m making.
What liquid sweetener do you use and what does that mean?
I most often use maple syrup because it’s the most inexpensive alternative I have available and I love the taste. I write liquid sweetener when I believe it really doesn’t matter what type you use. Therefore, you can use what you prefer.
Can I make half a batch of a recipe?
Of course you can. If it’s a cake, brownies or such you may need to adjust the baking time.
Could you give me the measurements in volume instead of weight or vise versa?
Since I have only used one when creating the recipe, I can not give you any measurements in the opposite measurement. You can always use Google, but I can never promise the same results as mine.
Could I use regular flour instead of oat flour or buckwheat flour. Also, can I substitute the buckwheat flour with more oat flour?
To the first question, I haven’t tried and therefore can not say anything safely, but it would surprise me if it works. To the later question, no you can not without resulting with a much worse texture.
Do you have the calories for your recipes?
No, I don’t both for my and others’ own good.
Do you eat all you bake?
Of course I eat what I bake, but I don’t eat every single bite. I live at home with two parents who love my treats. Plus, I have two older brothers and a grandmother who doesn’t leave my house without a box of treats.
How old are you?
I was born in July 2001. You do the maths. 😉