Krista 04/94/2017 04/05/2017
The "printed" recipe does not line up with the website recipe -- the printed uses 2 flours instead of listing that as an option and the printed lists 1 cup of carrot or yam vs the web page says 1 cup each of carrot and yam for 3 cups total of vegetables not sure but might be other inconsistencies. I would like to make this recipe and wondered which amount of vegetables is correct?
Kay 08/212/2017 08/01/2017
The spinach seems to be left out of the recipe as shown here. And I assume we add the baking powder at the same time we add the baking soda? These are delicious. How many can I eat and not feel too guilty. My husband and I are waiting to have a third. Is the nutrition information listed somewhere? LOVE THESE! Thank you.
Ines 06/151/2017 06/01/2017
These sound good but do you have suggestions for swapping out the eggs for flaxseed eggs, applesauce, etc. and if so, how much baking powder or other ingredients to add to balance it out? Thanks.
Donna 06/151/2017 06/01/2017
I only have your Pancake and Baking Mix. Can I substitute that for the Artisan Flour?
Linda 08/241/2016 08/29/2016
Definitely worth the effort! I don't know how well they keep after the first day because I suspect they will all be gone by morning! I chose to use 1 C. Pamela's Artisan Blend Flour and omitted the nut flour. Since there are many options available with this recipe, I will tell you that I used carrot, zucchini, walnuts, sunflower seeds, and all the other ingredients. For the liquid option, I used sour cream (because I had it) and also added 2 T water because I'm high altitude and it looked like it was a little dry. For oil, I used coconut oil. I used regular size muffin cups and it make 14. I hope they freeze well because these muffins are the best!
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