![]() But it’s really a shame how impossible the website has become to view. There are only so many screenshots of recipes (my only obvious solution) I want in my photostream.Īgain I understand the financial need for ads. Not only do they stop any music or radio from playing, they also repeatedly cause the page to jump around and reload. And the worst is actually your own autoplay YouTube videos from your recipes. Ad blockers are now basically required to view your site (and don’t always work on my iPad rather than a PC) static ads are no problem, it’s the video ones that cause trouble. I understand you need ad revenue and totally support that, but the autoplay video ads are quite difficult. I have made it as written and also with pineapple.īut while this used to be my favorite recipe site, and I’ve bought your cookbook etc., I really can’t use the website anymore and rarely recommend it to others. This is a great recipe and I came back to your site to find it because it’s very good. *Nutrition information is a rough estimate calculated without frosting. *Recipe adapted from my Vegan Carrot Apple Muffins. You can also use an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour in this recipe. If subbing your own blend, know that the results may vary. ![]() *I used my go-to gluten-free flour blend. If you can’t tolerate nuts or seeds, try subbing more gluten-free flour blend or oat flour. And sub the almond flour for another nut/seed flour (such as hazelnut, sunflower seed, or brazil nut). *If almond/nut-free, sub the almond milk for rice, hemp, or light coconut milk. ![]() ![]() But, if coconut sugar is preferred, it still turns out well! I also tested with coconut sugar, and although it was sweet enough, the texture was more dense. *I used brown and cane sugars because they provided the best texture (fluffy and tender) for the cake. The cake may not be quite as moist and may not bake up as nicely, however, so proceed with caution. ![]()
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