By: eatrecyclerepeat
Oh dear, sorry, I didn’t realize chestnuts were out, but that makes sense. Someone else mentioned trying it with a regular gluten-free flour mix, so if you aren’t strictly grain-free, I don’t see why...
View ArticleBy: eatrecyclerepeat
I’ve never ever tried it before, but I have heard of sweet potato flour too. It would be a total experiment though – I think it would taste good but the texture would be totally up in the air.
View ArticleBy: Green Tip #11: Add tea to your floors | eat, recycle, repeat
[...] Blueberry Pudding Cake [...]
View ArticleBy: Food for Thought: My Food Philosophy | Eat, Recycle, Repeat
[...] butter is a wonderfully versatile ingredient. I use it to make candies, in baked goods like my Blueberry Pudding Cake, in smoothies, in regular cooking, even as frosting. But when I eat it...
View ArticleBy: Coconut Yogurt | Eat, Recycle, Repeat
[...] Katie has brought us another one of her genius recipes. Originally an awesome contributor to the Blueberry Pudding Cake recipe, Katie has taken kitchen experimentation to a new level and brought...
View ArticleBy: Eva
I will definitely be trying this but using stevia as my sweetener. Looks delicious! Visiting from Gluten Free Fridays. wholefoodmomonabudget.com
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By: Virginia
This looks amazing!!! Those are all ingredients that I have and actually eat! This rarely happens Only I don’t have coconut butter. Can I replace it with coconut milk and/or coconut oil or a mixture of...
View ArticleBy: Kate @ Eat, Recycle, Repeat
Hi Virginia, I think coconut milk would be too thin, and it is a rather large amount of coconut butter to replace with oil. The main difference is that the meat of the coconut is in coconut butter....
View ArticleBy: Maisie
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