Chef #962474

"These muffins are delightfully spicy. I made a couple of changes. I used buckwehat flour instead of flour, fiberex (apple fiber instead of oat bran, honey instead of sugar. I also added about a tablespoon of oil because it's easier to get the honey out of the measuring cup that way. They taste a bit like soda, so I think I will reduce the a..."

Apr 21, 2013 on Food.com

"These taste very strange. I added half the sugar from the recipe but it is still too sweet. I like the idea of cheese and bran though, so I'll try it again without the sugar at all. I like the marble effect it gets because the bran cereal doesn't completely break down."

Nov 12, 2012 on Food.com

"I'm not too sure how I feel about the buckwheat groats because of their texture, but overall a fantastic tasting muffin.
I made a few substitutions: raisins instead of cranberries, walnuts instead of pecans, and I can't get vital gluten, so I put in a tsp of tapioca startch and an extra bit of egg.
I can't wait to eat another one tomorro..."

Aug 12, 2012 on Food.com

"I should have read the reviews first. The brownies taste very good, but indeed I had problems with them being crumbly. I made a couple of substitutions: coconut oil instead of butter, and 1/4 cup hemp powder instead of powdered milk. If I make this again, I will add a tbsp or 2 of liquid I think to increase moisture."

Jul 9, 2012 on Food.com

"These didn't work out very well at all! They are too crunchy on the outside so I can't get them out of the pan, and in the middle, they are just falling apart. I can't even shape them into balls, so I'm just going to sprinkle it on my cereal in the morning. Which is a real shame because the flavour is truly delightful."

Mar 30, 2012 on Food.com

"These were great and easy to make. I used half whole wheat and half white flour, and soy milk instead of cream.
My only critique is that 1 tsp of salt is way too much. I used about 3/4 tsp and they tasted quite salty, so I'll probably go with 1/4 tsp when I make them again."

Jan 23, 2012 on Food.com

"O my goodness this chocolate cake is to die for. Ok, so I messed up a little because I used coarse salt instead of fine, but it still has a great flavour. I replaced the raisins with chocolate chips and took away 1/4 cup of white sugar in favour of a bit more cocoa powder because I looooove chocolate. For my nuts I used a combination of hazelnuts,..."

Sep 29, 2011 on Food.com

"delicious! I also substituted in some brown flour and used 3/4 cup lightly packed brown sugar. I also substituted half the chocolate chips for chopped pecans. They turned out nice and springy. You'd never guess there's beans in them! Baked at 175C for 14 minutes."

Jul 12, 2011 on Food.com

"As many have stated, a very versitile recipe! I've already made them twice. I couldn't find oat bran, so I used wheat bran. Substituted sunflower seeds with pumpkin seeds, doubled the amout of dates, used only 1/4 cup sugar (because the dates are sweet enough. As per another suggestion, I substituted corn syrup with honey and the honey with tahin..."

Feb 11, 2011 on Food.com

"This pie is amazing. I experimented on my partner first because I wanted to make samosas for a dinner party but realized it would be too much work. I found out This is the perfect alternative to the real thing! Plus making the dough in the food processor was genius. I didn't time it but I think it took less than 2 minutes for the dough. Awesome!"

Nov 25, 2010 on Food.com