What are your most popular recipes?
I can tell which recipes are "big hits" by the activity on Pinterest.
Comfort foods always win!
Where do I buy coconut flour, almond flour, flax meal, tapioca flour, & cashew meal?
These flours are used as gluten-free alternatives. Thinking about going gluten-free yourself? Read my series on gluten starting HERE.
Your local grocery store probably carries these flours in their health food section or aisle. They may be cheaper if you buy them in bulk.
I can't eat eggs. Is there a good substitute in baking recipes?
1. Try flax eggs in your baking recipes! This works for both a leavening agent and binding agent in baked goods.
To make 1 flax egg:
Mix 1 Tbsp of flax meal + 3 Tbsp of water.
Let it sit until it thickens, then use like a regular egg in your baking recipe. You can use ground chia seeds in the same way.
Note: This doesn't work for recipes calling for only egg whites. Or, for recipes calling for lots of eggs.
I always use Sprouted Flax Meal/Powder.
2. Try using 1/4 cup mashed fruit or puree' in lieu of 1 egg in baking recipes.
This could be applesauce, pumpkin, avocado, or banana. They will add moisture. The banana probably has the best binding capability. For leavening, try adding an additional 1/2 tsp of baking soda.
Can I substitute coconut flour 1:1 for wheat flour?
What do you use for sweeteners?
My #1 go-to sweetener is Raw Honey. Or, you can use Grade B Maple Syrup, too. Both are whole foods and contain vitamins and minerals. Every so often I'll use some Organic Coconut Palm Sugar. Lastly, if you're strictly watching your carb intake, I like either non-GMO birch Xylitol or Swerve Granulated Sweetener, which is erythritol. Both are sugar alcohols that don't cause stomach upset (in moderate amounts).
Check out my Guide to Carbs to better understand naturally occurring sugars vs. added sugars.
What the heck is "ghee"?
When ghee is made from good grass-fed butter, it retains the yummy fat-soluble vitamins, but does not contain the milk proteins (casein and whey) that cause problems in individuals who cannot tolerate dairy well. Ghee is great to cook with at high temperatures and can be used just like butter. You can buy ghee, but it's very easy to make; see my recipe post HERE.
Why do some recipes call for room-temp eggs?
The recipes that call for room-temp eggs also have coconut oil as an ingredient. Coconut oil's melting temp is 76 degrees. That's why it's often solid in the cooler months and a liquid in summer time. Cold eggs right from the fridge will cause the coconut oil to solidify in your batter. Not good. ;-(
To bring eggs to room-temp quickly, just put them in a bowl of hot water for a few minutes. Easy peasy!
Why real sea salt?
Sea salts (harvested from the earth and unprocessed) have been shown to contain a higher trace mineral content than refined table salt. They often contain natural calcium, potassium, magnesium, sulfur, zinc, and iron. They taste excellent, too! (Read much more about sea salt.)
Put sea salt in your salt shaker at home! I like Redmond RealSalt & think it's the very best! The Spice Lab's Pure Himalayan Salt and Celtic Sea Salt: Flower of The Ocean are great, too.
Which oils are best to cook with?
For an easy printable "Guide to Fats & Oils" to keep in your kitchen, CLICK HERE. You'll know which are good for high heat, at room-temp, and which to avoid completely.
For baking in the oven, I use butter, ghee, Coconut oil from Tropical Traditions, yummy Avocado oil, and Macadamia Nut oil, which is virtually tasteless.
What is a "silpat"?
I like to use a non-stick silpat when baking because NOTHING sticks to it. A silpat is made from fiberglass encased in silicone. It never needs greasing, wipes up with a paper towel, you can bend it, and they seem to last forever. It can go in the freezer, too. You just don't want to cut it or cut anything on a silpat. For stability, I put it on top of a cheap cookie sheet when baking in the oven.
Can you recommend a type of cookware?
The cast iron heats evenly, and the enamel makes the cookware more non-stick. It's awesome!
Le Creuset can be expensive, so for the basics I suggest a small frying pan, a large frying pan, a sauce pan, and a dutch oven. Don't forget to cover the handles (which do get hot) with a nice handle grip.
Note: some find their cast iron cookware too heavy for delicate hands.
Holistic Wellness Educator,
MS in Health and Nutrition Education
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