BROWSE

Comments

1. Deb Gaffney says

   April 13, 2013 at 8:30 pm

   Hi, when you use chia seeds made into a gel do the seeds plump up and disolve or do they stay in the 'seed' state. I am asking because I cannot have seeds, nuts, raw vegies and I have been wanting to try them. Thank you Deb

   Reply

   • Anonymous says

     May 13, 2013 at 7:47 pm

     If it's a diverticula issue, you can try grinding them first. It'll have the same gel result without the seed, but if you just make a gel with the whole seed it'll still have the little seed inside the gel.

     Reply

2. Anonymous says

   April 25, 2013 at 8:45 pm

   Hello,

   could you post a gluten-free vegan brownie recipe please? It's one of the sweets I miss the most.

   Thanks, K

   Reply

   • sarahbakesgfree@gmail.com says

     April 25, 2013 at 10:33 pm

     Here is my recipe for gluten free vegan brownies…enjoy!

     https://www.sarahbakesgfree.com/2013/04/gluten-free-vegan-brownies.html

     Reply

3. Anonymous says

   May 6, 2013 at 2:32 am

   I love your website & I can't wait to try all your recipes. I am intolerant to yeast as well as gluten. I absolutely adore biscuits & gravy. Do you know how I can make biscuits without yeast?

   Reply

4. Anonymous says

   May 8, 2013 at 1:21 am

   Do you also have more bread recipes without yeast?
   Thanks- Kate from TN

   Reply

5. Anonymous says

   August 29, 2013 at 2:06 am

   I love your site and all the recipes you share. Although we are not gluten free, we are dairy,milk,egg free due to severe food allergies. Can I replace with regular flour in these recipes using the same measurement as your flour blend? Thank you. Peggy from Ill.

   Reply

6. Baker Bliss Maker says

   October 15, 2013 at 6:06 am

   Do you have a vegan lemon cupcake recipe you use?

   Reply

7. Laura says

   November 24, 2013 at 4:11 pm

   Hi Sarah Do you have a cornbread stuffing recipe that you could share? Thanks so much!

   Reply

8. Anonymous says

   November 25, 2013 at 10:16 pm

   These look great!
   Do you have any muffins recipes that use flours such as quinoa flour, black bean flour, millet flour and/or tapioca flour?
   Right now I'm wanting to make banana muffins but without regular flour and I have these other flours on hand but am having a hard time trying to find out how to substitute them. I am also hoping to replace the sugar with agave nectar or honey.
   Thanks!

   Reply

9. Anonymous says

   December 25, 2013 at 11:19 pm

   What is the tart with berries on the top of the home page? Looks scrumptious is it a cheesecake?

   Reply