FAQ

ORGANIC?

I strongly recommend it, particularly when using the zest or outer skin of fruits and citrus.

WHAT KIND OF BAKING DISH?

I like glass baking dishes because they are affordable and I know that, for sure, they won’t leak chemicals. When the recipe requires a longer baking time, the sides might get darker but should not burn.

If using a different type of baking dish, it might be recommended to adjust the oven temperature and/or baking time. Please seek further information if unsure.

WHAT KIND OF BLENDER?

I have a NutriBullet 900 series and a Vitamix. I created all the recipes on this site and in the book using NutriBullet (occasionally needing 2 cups instead of 1). With an entry-level blender (one that might not be too strong), dates can be chopped AFTER MEASURING THEM, and the coconut oil can be added melted instead of solid.

MEASURE OR WEIGH?

Some parts of the world use a kitchen scale, others, measuring cups. I personally prefer the scale and ideally recommend it, as it is allows better precision in the quantities of ingredients (particularly with dried fruits and fresh fruits and vegetables). As for the liquids though, cups work great.

NO PARCHMENT PAPER?

It’s not necessary. I don’t use any. Only some recipes using flour can sometimes stick a little to the baking dish, but I personally don’t mind as I prefer the zero waste way. But if choosing to use parchment paper, remember that it can be reused several times, which at least minimizes waste. 

NO DATE PUREE TO PREPARE AHEAD OF TIME?

No! Not with me. I measure the dates whole (pitted) and add them straight to the blender. I’m all for time efficiency. :)

IS IT POSSIBLE THAT MY BAKING TIME IS QUITE DIFFERENT THAN THE ONE SUGGESTED?

Absolutely! Baking times are a reference only. Many factors can influence them: oven temperature accuracy/inaccuracy, altitude, the kind and exact size of baking dish used, the different combination of ingredients used (for example, dried fruits can have quite different level of moisture), etc. It is a good idea to take note of your baking time for the next time you make it, or a similar one from this website.

COULD MY OVEN BE TOO HOT AT 370 °F (190 °C)?

Unfortunately, all ovens are not created equally, and sometimes, by far. The average oven can be off up to 40 °F (23 °C) or more. If you already know yours is off in the negative or in the positive, please set the temperature accordingly.

WHAT ABOUT OVEN THERMOMETERS?

Same story… not created equally either. Only high tech thermometers are reliable, from my experience. (I use a ChefAlarm from ThermoWorks.) If needed, adjust your oven temperature higher or lower.

FOOD ALLERGIES?

I add some information regarding this subject at the end of each recipe.