Substitutions

Can I Substitute?

Q. Can I switch one ingredient for another in your recipes?
A. I love getting your substitution questions and wish I could test each and every one of them. Because this just isn’t possible, I encourage you to be adventurous, experiment and play with the recipes. Just be sure to leave a comment to let us know how it all came out.

Substituting Eggs

Q. Do you have any suggestions for replacing eggs in your recipes?
A. Given that I strive to take in a lot of protein (helps in rebuilding of cells, such as damaged intestinal tissue) I use eggs in my recipes quite freely and haven’t experimented with replacing them. If you want to eliminate eggs you might try substituting them with a nut milk (almond milk or cashew milk maybe?) or ground flax seeds mixed with water (a common binder in vegan baking recipes).

Coconut Flour vs Almond Flour

Q. Can I substitute coconut flour for almond flour?
A. Almond flour and coconut flour have completely different properties. Almond flour is very high in fat and a moist, oily flour, while coconut flour is incredibly dry and requires a great deal of wet ingredients for it to bake into a proper finished product. These flour cannot be used interchangeably, i.e., one does not work in place of the other. The recipes will not work if you make this substitution.

Celtic Sea Salt

Q. Is it necessary to use celtic sea salt as opposed to other salts in your recipes?
A. I only use celtic sea salt. The recipes do not turn out as well without it.

Agave Nectar

Q. Can I substitute honey for agave nectar in your recipes?
A. Yes, this generally works in my recipes.

Tell Me What to Use

Q. Do you have a formula for replacing one ingredient with another? I want to change this regular recipe into one that is gluten-free (dairy-free, nut-free, etc.).
A. I wish I had answers for all of your recipe conversion questions. However, I don’t have a formula, I create my recipes by experimenting, often repeatedly. I encourage you to do the same.