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For the chocolate pecan pie bars, can I use duck eggs? Is so, how many? Thank you.
I’ve never used duck eggs before, so I googled it. This says, “If you are using duck eggs in a recipe that calls for chicken eggs, a good rule of thumb is to use two duck eggs in place of every three large chicken eggs.” The filling calls for 3 eggs, so according to that site, you’d use 2. However, other sites say you can use them as a 1:1 replacement. As I said in the post, pecan pie filling is very finicky. I wouldn’t risk it. But if you feel like experimenting, I think 2 is a safer bet than 3.
Hi Erin, I’ve tried some of your delicious recipes, and they’re wonderful!
I agree that you should go to Santorini and Provence. I’ve had a chance to see both, and they were amazing places! Also, I grew up in Germany, so your German-sounding URL was what got my attention. Although I’ve never made it to Sweden, one of the best trips I ever took was to Ireland.
Thank you for sharing your creations here! Blessings to you!
Hi Diana! I also love Ireland. Maybe you can tell by my name, but I’m Irish American. We got to meet some distant cousins there! I also went back with my husband. Such lovely people there. :) Santorini is so incredibly expensive to get to from Munich. But hopefully we can go one day. I’m glad that you’ve had the chance to go. :) Thanks for your lovely comment and ich wünsche dir ein schönes Wochenende!
Thank you very much… was struggling to find recipes that were clear with exact quantaties… yours were perfect
I’m so glad to hear that! Thanks for your feedback. :)
I don’t see the quantities for the ingredients. Can you help me with this? Looking for the air fryer brownie recipe
The full recipe is at the bottom of every post, right before the reader comments. I just checked the air fryer brownies. You have to scroll about 3/4 of the way down the page.
I’m making eggless cheese cake for gradnd daughter to day. It says 3 8oz pack of cream cheese. I want to use 4–. 8 oz pack of cream cheese so cake is a little bigger, cause that’s what I do if I make a regular cheese 4 – 8oz pac of cream cheese. Do I put a little mor corn starch & couple table spoon milk to eggless recipe so I can make it bigger with 4- 8 oz pack of cream cheese instead of 3. Please help. Thank you much Maria walsh
Hi! You would have to increase every filling ingredient by 25%. Or else the proportions will all be off and the recipe won’t work. I hope that your granddaughter will enjoy it! :)
Hello! I had previously made your gluten free cinnamon sugar donuts, and just now tried to search your website and could not find them. Do you still have that recipe available? Thank you!
Hi! Sorry for my slow reply. I had to track it down. I deleted it because it was one of two of my recipes that doesn’t seem to work for some people. I loved the donuts and really have no idea what those people who left nasty reviews did wrong (I offered to help them, but they never replied 🤷♀️), but it made me nervous. You can find the recipe here! I hope that helps. :)
Hi just letting you know I made The Best Gluten Free Fudgy Brownies (dairy free) yesterday & they were a huge hit with my hubby!!!
I did change the recipe a little I used 1/2 cup of SR GFlour & 1/2 cup of almond with an extra 1/3 of a cup.
I also added one tsp of cinnamon for a spice flavour & they turned out so moist & tasty.
I didnt have any refined coconut oil so there is an over taste of coconut but who cares they are so delicious.
The choc chips I used were sugar free.
Thank you for your amazing recipes it makes life easier with baking vegan GF DF & all tasting amazing.
Hello Erin, I have been missing several of your recipes for sometime. My husband is living with cancer and doing well to my find cooking and diet for him. Would really love a zucchini bread recipe if you have one? Of course no white flour no regular sugars. Would love your help thank you, Amber Johnston
Hi Amber! What do you mean with missing? Like you had them and now you can’t find them? I’m sorry to say that I don’t have a zucchini bread recipe. :( I find zucchini recipes very difficult because the water content of zucchini varies so much. I do have paleo chocolate zucchini muffins that would fit your criteria. You can just omit the chocolate (but not the cocoa powder). I hope that your husband is doing well!
Thank you so much. Husband is doing very well. I tell people he is the healthiest man I know living with cancer! I will try that recipe you suggested thank you for all your recipes. I use them quite often.
Do you have a WHITE gluten free cake recipe? I need a good tasting White gluten free cake for a wedding I am doing. Thank you. Linda kraner
Sorry, but I don’t. I haven’t found a great one yet. :(
Hi, I cannot find your recipe for your Italian Lemon Cake (torta caprese bianca). Please send .
Thank you Kindly!
Hi there! Here it is -> Italian Lemon Cake. :)
Hello Erin,
I’m interested in your yummy sounding GF peanut butter cookies with the
coconut sugar. I’m confused about your instruction to ‘divide into 8 50gram balls & place on a prepared cookie sheet.’ Are you saying that this recipe only makes 8 cookies?? That can’t be. Also, I don’t know what “50grams” looks like. I’m sure there’s an obvious explanation for all this.
Thanks for your help.
Roberta
Hello! Sorry for just now replying. I’m on vacation and haven’t been online. Yes, the recipe only makes 8 large cookies. I tested it tons of times and the dough weighs 400 grams. So that equals 8 cookies (or balls of dough) that each weigh 50 grams. If you don’t have a scale, you can just divide the dough into 8 balls. That works fine. :) But they shouldn’t be bigger or smaller as the baking time will be off and I tested these several times to get the perfect baking time. It’s not as simple as with regular cookies. I hope that helps!
I have made these twice, and my oven temperature is correct per oven thermometer. I usde Bobs Redmill 1-1 gluten free for the flour, unsalted butter and coconut oil. Followed the recipe exactly. Cooked 23 minutes and they were not done throughout most of the middle. Any suggestions? My desire is to serve at a large party, but if they are too gooey, than I can not cut them up and put on a tray.
They indeed are great on flavor.
Hi! Which recipe are you referring to? You left this comment on the contact page. If you made a brownie recipe, then they won’t appear “done” exactly. They will still be very gooey but once they sit, they firm up. :)
Hi Erin!
I love the banana chocolate muffins also lemon and carrot cake muffins recipes. Have you tried to make the lemon and carrot cake recipes for 12 muffins. My husband think that he could just fix the recipe to make 12. I think it’s more involved than that. Have you tried?
Hello! I haven’t tried it but I double and even quadruple recipes all the time without issues (I know that they say you don’t have to double salt, etc. – but I’ve never had an issue with it!) So if a recipe yields 8 and you want 12, your husband is right in that he can just do 1.5x the recipe and it’ll work. :) Good luck!
I absolutely Love your Paleo Choc Chip Cookie recipe! Do you happen to have the Nutrition Info for this recipe?
Made your carrot cake as directed for my son’s birthday. Turned out perfect! He loved it and so did I. Thanks.
I’m so sorry for just now seeing this! All the comments on the Contact page were in spam for some reason and with the past year, I haven’t been diligent in checking that. :/ I’m so glad that you and your son enjoyed the cake! Thanks a ton for your feedback and I hope your son had a great birthday. :)
For your gluten free gooey brownies, do I use salted or unsalted butter?
Always use unsalted unless otherwise specified (so use unsalted for that recipe :))
I have always loved almond horn cookies and was thrilled to try the ones I made with your recipe. They turned out fabulous. I used to buy them at Whole Foods Markets, but they don’t seem to sell them anymore. Thank you so much for your detailed suggestions to bake these very delicious treats. I will try some of your other recipes especially the gluten free ones.
I’m so glad that you enjoyed the cookies! It’s great you found a good replacement for the ones from Whole Foods. Thanks a ton for letting me know. I hope that you’ll enjoy the other recipes just as much. :)
These are the BEST paleo chocolate chip cookies I’ve made!! My (non-paleo) husband and kids loved them too. Perfect crunch while maintaining a soft center. Thank you!
You’re welcome! I’m so glad that you enjoyed them! And awesome that your husband and kids liked them, too. :) Thanks a bunch for your feedback!
Absolutely amazing!! I made them to give a friend tomorrow. It’s sooo hard not to devour them all!
I’m so glad you enjoyed them! What did you make? You left the comment on the contact page so I’m not sure. Thanks for your feedback!
Your peanut butter balls were absolutely amazing and I will be making them again very soon, thank you!
Made the coconut flour cookies. I use butter instead of coconut oil and substituted almond butter for sesame tahini. They came out amazing!!!
Yay! I’m so glad to hear that! It’s great to know that tahini works well. Thanks a ton for your feedback. :)
I love your recipes (gluten-free and dairy free)!I have already made some of them and it’s always a success.Thank you!
Do you think it’s possible to post a gingerbread (gluten free and dairy free)? Do you think it’s possible to adapt your gingerbread cookies in a cake recipe? My children love theses cookies
Thank you
Laura
I’m glad that you’ve been enjoying the recipes! There’s not really a way to convert a cookie recipe into a cake recipe. I’m sorry about that! I’ve been working on a gingerbread cake recipe for years (I try every year during Christmas) but haven’t been successful. :/
Thank you for your quick reply 😊
I like yogur recipies,specialy gluten free
Unfortunately, I don’t have any homemade yogurt recipes. :/
I made the cookies for the second time and it’s rubbish. The cookies completely fall apart as sand.
I have no idea where these reviews come from.
I normally bend over backward to help people troubleshoot (even when they’ve clearly done something wrong) but since you weren’t very friendly with your comment, I’m not going to do that. You left this comment on the contact page rather than on the recipe so I don’t know which recipe you made. But since you said you have no idea where these reviews come from, there are clearly reviews for the recipe. What that means is that you messed up. You most likely used the wrong ingredient. I’m guessing you might live outside of the US and have an ingredients issue. But I won’t elaborate. If you had just asked for help instead of calling the recipe rubbish and implying that all the reviewers were wrong and you’re the one person who made them according to the recipe, I would’ve been glad to help. :)
Good for you. This person was incredibly rude. People need to exhibit better manners online and start behaving like they would in face to face interactions.
Thank you! I agree. I hate to leave such a comment on my contact page because I don’t want people to think I’m unfriendly (I’m not :)) but it just baffles me that when people see loads of nothing but good reviews, they say that the recipe is wrong and so are all the reviewers. When in reality, they’re the one with the problem. And I’m not sure which recipe she’s referring to, but it’s almost definitely for my paleo chocolate chip cookies (just because that’s where I get almost all of my reviews). There are 800 reader comments on those. But, sure… they’re all wrong. 🤦♀️
Are any of your receipes low carb for diabetics?
I don’t have many, sorry. Just the ones found here: keto recipes.
Hi Erin, I also am wanting to make more diabetic friendly desserts. I was wondering if coconut sugar could be substituted with Monk fruit sweetener? I was wanting to bake your brownies.
Hello! I haven’t had a good experience with monkfruit. I’ve tried it in my brownie recipes with terrible results. :/ I would have to recommend finding a recipe that already calls for it.
I tried the cookies as per your recipe, however, they completely melted in oven and now I have this block of cookies… :-( Do you know why this might have happened? Many thanks
You wrote me from the contact page so I’m not sure which recipe you made. But my first idea is – do you outside of the US? It sounds like it could be an ingredients issue! Assuming you didn’t change anything at all about the recipe.
Hello Erin, sorry, totally forgot to mention that I am referring to the “Perfect Paleo Chocolate Chip Cookies”. Yes, you are rightI am based in the UK. I did not change anything about the recipe. I will try again with reduced fat to see if that does the trick. But despite all this, I have to say my “cookie bars” :-) taste delicious!!!
Aaah, sorry for my slow reply! What do you mean with reduced fat? I’m not sure which of the ingredients you could use a reduced-fat version for! I’ve gotten a ton of reviews on that recipe but nobody has ever described that problem. It could be that your scale was off for a moment and you used too much coconut oil. It happens to me sometimes! I’m happy that they were at least delicious!
Hi Erin, not to worry. By reducing the fat I meant using a little less oil or butter. That’s what I have done (20g less) and the cookies are perfect!!! When you said that my “failed” first attempt might have been due to me using other brands, I realised that the culprit might have been the almond flour, which tends to be much coarser in the UK (almost like ground almond). This means it has a smaller surface area and hence does not absorb as much of the oil, which made the dough runny. I will try a lot more of your recipes, all of them look amazing! Again, many thanks for your help and all the best, Lina
Oh, great! I’m glad you figured it out. :) I live in Germany and ground almonds is the right stuff to use (at least, German ground almonds = US almond flour! The German product which translates to almond flour is actually deoiled almond flour. That’s a product we don’t even have in the US! That’s the wrong stuff). It’s all super confusing. I made those cookies several times with German almond flour and the result is much different than using Bob’s Red Mill from the US. But they still weren’t a puddle! Thanks for coming back to let me know you found a way to make it work. :)
Do you have any nutritional information for the paleo peanut butter ice cream. Thank you
I’m so very sorry for just now seeing your question! It was in spam for some odd reason. I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) I’m currently looking into a way to be able to share the nutritional info in my posts. Sorry for the inconvenience!
These cookies are so good. I did not have Bob’s red mill so used different almond flour. When they first came out of the oven, I was unsure, but they are delicious. I have not found a store-bought one this good. I used monk fruit sweetener, but will try coconut sugar next time, because there will definitely be a next time I make these. I could not leave a rating, but it would be 5 star. Thank you.
I’m guessing you made the paleo chocolate chip cookies? :) I’m so happy that you enjoyed them and think they’re better than store-bought! Thanks a ton for your feedback. I hope you’ll enjoy them with coconut sugar!
Hi Erin!
I just tried your Perfect Paleo Chocolate Chip Cookies but the batter didnt turn out like yours in the pictures and the first batch of cookies didnt either :(
So what i did was use dark brown and light brown sugar, and chunky peanut butter. I also used coconut oil and not butter. The batter turned out liquid-ie and the cookies turned out flat and they spread out huge and they don’t hold :( they keep breaking.
I put the batter in the fridge, hoping that when it cools, maybe the batter will hold better.
In the meantime, do you have any recommendations? pleasee :(
Also, i think my coconut oil leaves an aftertaste I dont quite like, do you have any ideas what I can do about that? Or is that normal?
Thanks in advance Erin! I hope to hear from you soon
Hi Nada! Did you read in the recipe post where it says, “Can I use something instead of almond butter?” I said I’ve tried using peanut butter but didn’t like the results. So I really don’t recommend using peanut butter. And above it says, “I spent 4 years trying to make the below paleo chocolate chip cookie recipe with peanut butter. I didn’t like the results.” So there’s one big issue. Also, was your coconut oil melted or solid? Did you make any other changes? Use a scale to weigh the ingredients? If you don’t have coconut taste, you should always use refined coconut oil instead of the regular unrefined stuff. :)
Erin I must comment on these Gluten Free Chocolate Cupcakes.
My daughter is gluten free and desperate for a ‘bakery made gluten free cupcake’. Let me be clear, I can’t bake to save my life, which is why I usually buy gluten free baked goods.
Thanks to Covid-19, I have been forced to try and bake gluten free goods for my daughter! After many failed attempts to bake a chocolate-y, moist, fluffy cupcake, I experienced success with your recipe!
Thank you Thank you Thank you for sharing this recipe. These gluten free chocolate cupcakes are hands down, THE BEST recipe, yielding the BEST gluten chocolate cupcakes known to gluten free mouths worldwide! Take that Corona Virus! haha!
I think the boiling water is the trick. Fantastic Erin! My daughter can’t thank you enough!
Be well, be safe. And Happy Easter Weekend!
Cheers,
Michelle H
Toronto, Canada
Hi Michelle! I’m so very sorry for my slow reply to your nice review. I don’t get much work time with my little one around all the time now. I’m really glad that you found this recipe and had success with it! And how awesome that your daughter was happy with them. Since you said you’re trying stuff out for your GF daughter, I can highly recommend these paleo chocolate chip cookies for another bakery-style treat. And these gluten-free brownies! The brownies use the same flour as the cupcakes. Thanks a ton for your wonderful comment!
I love your recipes; thank you so much for sharing them. However, I find that I don’t make as many of your recipes as I would like to because the photo of the recipe is not included when the recipe is printed out.
Would it be possible for you to change this, so that the photo is included. If so, I would be so appreciative.
I’m glad you like the recipes! I’m not able to do it (I don’t have that technical knowhow!) and it’s been on my tech person’s to-do list for a while but there’s a lot to get through. I’m sorry for the inconvenience! I’ll ask him again.
Hi Erin,
I tried to send an email contact but cannot tell if it worked so am doing this as well. The problem is that it just stops on the little spinning arrow symbol after I submit the email. Since I tried several times, maybe it has forwarded many to you, but there is no way to tell.
THanks!
Nathan
Hi Nathan! Sorry for my slow reply. I got this comment but haven’t gotten any emails from you. Can you write me at erin@texanerin.com? Thanks!
Have you froze these to eat later, say in the winter months? Curious if they are still ok after thawing. The recipe as is, I’d great, by the way. Thank you for sharing.
Hello! You wrote your comment on the contact page so I don’t know which recipe you’re talking about. I’m happy you liked the recipe, though. :)
Hi Erin can I use whole wheat flour in place of oat flour in the strawberry rhubarb crisp?
Hello! It’s unfortunately not interchangeable with oat flour. You can make your own oat flour by processing oats in a food processor, coffee grinder or high-speed blender, though. :)
Hi Erin,
I want to make the Chocolate Hazelnut Fudge, but I can’t find toasted Hazelnut butter anywhere. Can you tell me where to find it? Also – the footnote refers to a post to make your own – can you please help me find that post?
thank you!
Cindie
Hi again! The directions for how to make your own hazelnut butter are in this post, right after the first picture. :)
Thank you – I see it now!
Also, the instructions say
3/4 cups (83 grams) + 1/4 cup (28 grams) toasted hazelnuts, chopped, optional
Why not just 1 Cup (111 grams)?
Check out Step 2. :) They’re divided. 3/4 cup in the fudge and another 1/4 on top.
Hi there!
I’m gearing up for a bake sale and I have been assigned with making the gluten-free goodies. I would like to make the maple cinnamon candied almonds, pumpkin cupcakes with healthier cream cheese frosting, coconut flour cookies with chocolate chips, and chewy paleo ginger cookies.
Do you think these would all hold up well for a bake sale? I’m going to put the cupcakes in boxes and probably use cellophane bags for the rest.
Thanks for all your great recipes, I really enjoy them!
Sincerely,
Valerie
Hi! The almonds would be great. You’d need to make the firmer version of the frosting for the cupcakes (see the notes below the recipe). The chocolate chip cookies are super soft on the second day and might stick together a little. I’d recommend the perfect paleo chocolate chip cookies instead. They’d be a much better option for packing up. The ginger cookies would work but think these paleo gingerbread cookies would be firmer and better for packing. Plus there’s a vegan option which should make a few vegans happy. :) I’m happy to hear you’ve been enjoying the recipes! Good luck with the bake sale.
Hi Erin! I just came across your site while searching for a paleo and vegan apple crisp recipe. Yours looks divine; about to make it with my girls :) You look so familiar; did you ever work at a girl scout summer camp on lake Texoma? I think I may have co-counselored with you. Thanks for the recipe!
Hi there! I hope you all enjoyed the crisp. :) I’ve never worked at a Girl Scout summer camp but I was in Girls Scouts until 5th grade and met a girl named Violet through a mutual friend, Megan. I’m from Plano but Violet was from another suburb. Was that you? :)
I just subscribed to your emailing list (yay!) but I have been using your recipes for a while now. Your grain-free lemon muffins are a go-to family favorite! I was noticing, however, that a lot of your recipes do use things like spelt flour etc.
I was wondering if you have any Molasses/gingerbread cookie recipes that use almond flour? I didn’t see any, but I might not have been diligent enough. My parents are on the Keto diet, but we cheat sometimes, with things like molasses etc. Thanks for running such a wonderful blog! I will be making your raspberry thumbprint cookies next! (I tried to send this message in a different format, but it didn’t SEEM to work. I am horrible with tech :) So if you see a duplicate, it’s me not trying to be obnoxious. Hi!)
Thanks for subscribing! :) My blog started off as a whole grain baking blog so lots of the old recipes don’t have any GF options. The last few years, all recipes have been GF or have included a GF option. :) And you’re in luck because I have three molasses / gingerbread cookies that use almond flour! These paleo gingerbread cookies are my favorite. These paleo gingerbread men cookies are fun if you have some spare time to fiddle with rolling out the dough and these paleo ginger cookies are nice but I prefer the first one because the texture is really just like a regular cookie. I hope you’ll enjoy them and the thumbprints! I’d love to hear how they come out.
My cookies did not turn out well! They looked like no bake cookies. still gooey in the middle and looks like they didnt bake, even though i put them in the oven at 350 for 15 minutes! I had these once before and they worked! Not sure what it was this time. Can you think of anything I did wrong. Was the walnut butter not soft enough?
Let me know!
Hi! I’d like to help but don’t which recipe you’re referring to.
Do you have a gluten and sugar free paleo chocolate chip cookie
I don’t have any sugar-free recipes (all my recipes use natural sweeteners) but I have these chocolate chip paleo cookies that are grain-free and use coconut sugar. Far from sugar-free, though!
Hi! I am so thankful I found you website. Your recipes are not just a healthier alternative that WORKS but they are DELICIOUS too!! Thank you for sharing your recipes. Do you have a cookbook?
If so what is the name of it?
Hi there! What a nice comment. :) Thank you! I’m happy that you like the recipes. I do have a cookbook but it’s about whole grain baking and not GF baking (my focus has changed a bit over the last few years). It’s called The Sweet Side of Ancient Grains. Thanks again for your kind words!
Where can I find ( the sweet side of ancient grains ) ?
You can get it here on Amazon but very few recipes are gluten-free (it’s a whole grain baking book) and none of the recipes are sugar-free. Just mentioning that so you’re not disappointed!
I was not eager to replace my good old pumpkin pie recipe, but I am currently relegated to a gluten free, grain free, egg free (and nightshade and soy free) life! Your pumpkin pie recipe with the almond crust was SPECTACULAR! Thank you from the bottom of my heart for all of the work you put into creating that recipe. After 3 years I can finally have pumpkin pie on Thanksgiving again.
Aww, thank you! I’m so very happy to hear that you liked the pie. It’s great that you can enjoy pumpkin pie now after so many years! Thanks a bunch for your kind comment. :)
I cannot get into your site. I have tried everything. I so want the pumpkin cupcakes. I was able to get the coupon fromUncle Bob. Help
Hmm. I’m a little confused. You were on my site when you left this comment. Is it a specific page? The link to the pumpkin cupcakes is here: https://www.texanerin.com/best-pumpkin-cupcakes/
Just want to subscribe to your page 😊
Thanks for signing up! I hope you’ll enjoy the recipes. :)
Hi Erin, I recently saw your recipe for whole wheat pumpkin cupcakes. They looked delicious, and I was planning on making them for a party I’m attending tomorrow night. But today when I tried to pull up the recipe, it said that the webpage couldn’t be found. If you still have the recipe, would you mind sending it to me? :)
Hi Anna! I’m so sorry about that. I reshot the pictures and reposted the recipe on Monday and the old link should be sending you to the new one, which I see now it’s not – thanks for letting me know! I’ll fix that now. Here’s the recipe. :) I hope everyone will enjoy them!
Thank you so much! I’m so glad I’ll be able to make the cupcakes now! They look absolutely delicious and I can’t wait to see how they turn out :)
No problem! And sorry again. I hope they came out well! :)
you visited 19 countries in Europe but there is something missing there not seeing Turkey which has so much to offer cultural richness,delicous food is ıncredıble no where to find in Europe and 10 thousand years of history wıll take you where ever you want to travel in human history then back to the future….
It’s on my list! You don’t have to convince me. ;)
I came by to enter for a giveaway; got side tracked and so glad I did! I was looking for dairy-free recipes for my kids. It’s a pleasure to visit, I will be back! New Subbie!
I’m so happy you found the site! I hope you and your kids will enjoy the recipes. :)
Just a note on sticking Bundt cakes. I’ve always used butter (I remember when PAM first came out and it was terrible to direct), but I noticed that all the recipes that are specific say to be sure to coat all the the ridges all the way in. I go through the effort to do this and don’t have sticking issues. In fact, coating the butter will reveal if some places were missed (for me in the wider areas, never the ridges) and then I take a skewer or Popsicle stick to dab soft butter in that spot, and then coat it. I’ve only had one cake tear, and that was when my son interrupted me and I apparently turned it out too soon.
A lot of people are saying that they don’t have issues with butter so I’m thinking that maybe it was just my pan with the issue. I really made sure to get all the nooks and crannies but after the first few cakes, they always stuck! The pan had a lot of scratches in it. I don’t know but maybe that has something to do with it? I’ll definitely try using just butter again! Thanks so much for the tip. :)
I have been making whole grain and real ingredient changes to meals for years and recently began getting into the gluten free scene due to a family member with a wheat allergy, but I have had dismal luck with baking. I have to tell you thank you for your recipes. They are amazing and exactly what I’ve been looking for! Everything I have tried so far has been delicious. You have a gift!
Thanks so much for your kind words, Roxanne. :) I’m thrilled that the recipes have come out well so far! I also had a terrible time with gluten-free baking at the beginning. I think it was a combination of bad recipes and not really knowing what I was doing. I’m so happy to be over that stage. ;) Your comment made my week so thanks again!
I am also a fellow transplant from the US! Originally from New England and living in Ireland for many years. I’m happy to have found your site.
Hi, there! I love Ireland and the friendly people there (wish I could say the same about where I live ;)) I hope that you’re enjoying your time over there! Thanks for taking the time to say hi and sorry for my slow reply.
SO excited to have stumbled upon your blog. I too am living and baking in Germany, but I’m new here (still learning German) and your site has been a godsend in helping me decode the supermarkt ;) big thanks!
I’m happy to have helped, Monica. :) I hope you’re finding everything you need! Welcome to the blog and to Germany and thanks for stopping by to say hi!
Will Sugar free chocolate chips work?
In which recipe? :)
Hi Erin, nice image change I love it! Keep doing your amazing and loving work and delicious baking/recipes ideas. Lot of love.
Thanks so much, Heidi! Thanks for the support. :)
Hi! Just researching avacado smoothies and came accross your chocolate recipe. Do you use “unsweetened” cocoa? I don’t have any dutch process on hand.
Thanks!
Yes, I used unsweetened! Hershey’s Dark or even the regular natural cocoa is fine. :)
Thank you!! I’m so excited that I just threw 1/2 an avocado into my Peach Spinach smoothie! Not bad!
Thanks again!
Peach avocado spinach? Hmm. I don’t think I could stomach that one. ;) I wish I could because that sounds so nutritious! :D
Sweet! I tried your apple cinnamon bread- my goodness, was it gone quick!Will most def. make it again (went quite quick too). Was wondering have you found real bran here (Kleie?), to make bran muffins etc. with? Also where do you get your brown sugar, or do you just use the normal German "brauner zucker"?Do you use alot of "Dinkel"? (apparently it's quite healthy). And what is wheat gluten and where would you get that here? Sooo I guess that's a few questions for now;-) Don't want to overwhelm you. Pretty excited about your Blog though, will share it with a few Australians and Canadians I know. Take care, Andrea
Yay! I'm happy to hear that you liked the bread! Thanks a ton for the feedback.
I've found oat bran and wheat bran here. They have it at Rossmann and I imagine DM. And they have it at Kaufland and bio stores. When you say "real" bran, does that mean that the stuff they have here isn't like our bran? I had never used any bran before moving here so I'm not sure about that!
Brauner zucker is worthless! Ugh. It's so frustrating! I really wish they have real brown sugar here. If you go to the ingredients section at the top of the page (https://www.texanerin.com/ingredients/) I've written about what to do about brown sugar. Basically, get some molasses and make your own! :) Also, some time in the next week or so, I'm totally redoing the site and I'm updating the ingredients section to include more info about… well, ingredients! So be sure to check that next week.
I use tons of Dinkelvollkornmehl! I love it. Stuff tastes less healthy than with Weizenvollkornmehl. :) There will be a lot about flour in the new ingredients page.
Vital wheat gluten is the gluten in flour that helps stuff hold together. So in that oat bread recipe, I used a lot of oats and oat flour and oats don't have gluten. So I added some gluten to help it stick together. In German it's called Weizengluten and can be found at Alnatura and other bio stores. It shouldn't be too expensive!
And thank you so much for sharing my blog with your friends, Andrea! That makes me so happy to hear. Let me know if you have other questions and I'll get back to you AND it'll help me update my ingredients page. Like I can tell you right now that I'll be adding the vital wheat gluten one. Thanks for that! :D
Hi Erin,
stumbled across you blog. I'm a Canadian living in Germany (Freiburg), so I was def. pleased to see lots of peanut butter recipes etc. Was wondering where you get some of your ingredients from without them costing a fortune at a "Reform Haus". Your stuff looks great. Will def. try some stuff out. Thanks:-)
Hi there! I get most of my ingredients from Kaufland. Which ingredients were you thinking of specifically? Let me know and I'll tell you where to get them. :) And I hope you like the recipes!
Hi Erin, How did you start blogging? I have so many ideas and thoughts that I have no idea where to start :) I have started a Facebook page to showcase my baking creations (ultimately I hope to open an on-line bakery, I just moved my two children and husband to Vermont one week ago ):) I want to use the blog to help me gain recognition and as a way for me to chronicle my ideas. I have tried a couple of free sites but I am not a web developer and get frustrated quickly :) Any advice would be great! Thank you..
Hi there!
Here's a great place to start.
http://pinchofyum.com/resources/resources-for-food-bloggers
http://sallysbakingaddiction.com/blogging-tips/ (make sure to read all the articles she links to at the bottom)
And just go with Wordpress and not Blogger. You'll save a lot of trouble for yourself later on.
If you email me at texanerinbaking at gmail dot com we can talk more! :)
Hi Erin! I just started a blog, and I have felt overwhelmed by my quick introduction into the blogging world. I also just discovered your recipes and I love reading your blog! Almost every time that I make homemade peanut butter I have made your peanut butter cookies with the secret ingredient of chickpeas :) I was wondering if I could feature this stellar recipe on my blog, as an option for the use of homemade peanut butter. I would relink to your recipe page and just add in a few of my own notes.
Thank you!
yakkafit@wordpress.com
Oh, what a nice comment! Thank you. :) I know how you feel about being overwhelmed. I still feel overwhelmed even after a year and a half! And I'm so happy to hear that you liked the peanut butter cookies. Of course you can use the recipe! (as long as you rewrite the directions in your own words :)) Thanks for asking and I'd love to see your post when it's ready!
I appreciate the gluten-free recipes! It'd be really nice if you had a category for them in your recipe page so they were all grouped together instead of having to hunt through the other categories for them. Just an idea! Thanks!
Hi there! That's a great idea. I'm going to do that tomorrow! Hopefully they're not that difficult to find right now as they're all titled "Gluten-free…" At least I think they are. But your way IS easier. Thanks for the idea! Oh and you can also go here:
Gluten-free
Hi Erin,
What brought you to Germany? I'm new to your site and I have the Grain-free peanut butter chocolate chip cookie dough bites cooling on my counter as I type this. I am SO SO excited I found this site. I follow a designer on instagram who had posted a link to your site. I am starting the year out with healthy alternatives and you have already been such a help. What a wonderful thing you're doing here. Thanks!
LeAnn
Hi LeAnn! A boy brought me to Germany. ;) He's German and not quite finished with his studies, so here we are! I'm happy that you found my site and I'm thrilled that you've found the recipes helpful. Good luck with your year of healthy alternatives! Thank you very much for your very kind comment. I really appreciate it. :)
Hi Erin thanks for getting back to me re the food processor. Yes I have been using the s shaped blade but I think the watts aren't anywhere near the 1000 w as u have mentioned. I'm roasting the nuts for 20mins.is this long enough? I don't process nuts raw as that would probably take 3 days to emulsify :) I'm comparing the Philips food processor and the vitamix but this is 850 watts and a lot more money. Have u any thoughts on the vitamix? Thank u for yr help. Yr recipes are absolutely amazing :)
Ah, sorry Tiffany! I'm awful.
20 minutes sounds long enough! And a Vitamix would be amazing. Aren't they even more expensive than a really good food processor, though? Thanks again for your comment and sorry for my slow reply! I hope you get this situation cleared up. It shouldn't take so long!
I love that I found you. I'm stationed in Wiesbaden, and have another dear Texan friend whose hubby is stationed near K-Town. My daughter & I are newly vegan, and trying to be gluten free now.
I love that we found someone else that is enjoying finding things that were so easy to find back home.
Ooh, Wiesbaden. I heard that you have a commissary there. Lucky you! And I'm afraid that I don't have too many vegan recipes. I'm a big fan of honey. :( But I'm happy that you found me. If you have any questions about any ingredients or anything, please feel free to ask!
Thanks Erin, the recipes really work for me, your recopies are beautiful just like yourself :) I wish I had a wife like you!
Aww, thank you. What a nice comment. :) I'm happy to hear that the recipes work out for you! Thanks again for the kind words. :)
Hi Erin all the way from Australia :) . I love yr recipes n obsessed with yr nut butters. However i have gone through 3 food processors and mine take 60 mins to butter up! Yrs take 5 mins? Wot food processor do u use to do this? I can't live another day eating food bought disgusting nut butters. Help :) tiff :)
Hi! Thanks for the nice comment. :) But I'm sorry to hear that you're going through food processors so quickly! With peanuts, it really only takes a few minutes. With the almond butter recipe I posted, it really only takes about 5 minutes. But in that recipe, you really have to roast them or it will take a really really long time! And with coconut butter, it does take a while, but it shouldn't take an hour! Are you using the S-shaped blade? One reader had the same problem but then she figured out she was using the wrong blade. I hope that we can solve your problem! An hour is way too long! Oh and with the peanuts, are they raw? I've never tried with raw (mine are roasted) so maybe that has something to do with it. If they are, throw them in the oven until they smell nutty, let cool about 5 minutes and then try processing. The cooling part is important! I didn't do that once and it melted my 20 year old food processor. So I got a new one: http://www.philips.co.uk/c/food-processors-mixers/aluminium-collection-1000-w-hr7775_00/prd/ but before this, I was using the really old one with no problems. And it didn't take that much longer with it. Good luck! Let me know if it works out. :)
Just wanted to say you are fantastic ! I really enjoy trying out your recipes and they all come out DELICIOUS :)
Oh, thank you! What a nice thing to say. I hope you continue to try out the recipes (I'd love to hear what you think if you make any more!) :) Enjoy the rest of your weekend!
Hi Erin, I'm a Texan living in Switzerland so I feel your pain on the ingredients! However after living here for 7 years I can say that I have pretty much got it figured out. I'm not sure what you meant by needing a different flour or not having cream cheese, as we have Philadelphia and all purpose flour where I am (although I tend to use whole wheat or a half-whole wheat called Halbweiss). Anyhow, I'm quite into healthy eating and baking so I'll be exploring your blog! All the best. Stacy in Zürich
Ah, sorry for the slow response! Do you all have different types of white flour over there? Like 405 or 550 or with different numbers? Because we do and the "normal" flour here, 405, is like our pastry flour. So when you make cookies, it's a disaster. They spread out really flat and are greasy and terrible. So if you mix this flour with one with more protein content, it's like our all-purpose flour. Cookie problem solved! We have Philadelphia here too but it's the "whipped" kind. So it's really spreadable and has extra whey or water. It's normally okay but not if you want to make cream cheese frosting. Disaster! I'm happy to hear that you've figured out how baking works in Switzerland. It took me way too long to figure out German baking. I hope you find something you like and thanks for stopping by! :)
Love your blog! I've actually started to get one together for myself, and much like yourself..a Texan, I am as well and just moved about 3 months ago to Australia! I've been experimenting a lot with foods, my husband and I are both lactose intolerant and have issues with sugar, you're right up our alley when it comes to cooking :) Look forward to making some of your recipes! Thanks!
Jessica
Thank you! I hope that it's easier to bake in Australia than it is over here. I know you all at least have brown sugar so that's a good thing. :) Can you have honey? Because I have lots of recipes with that! I'm happy you found me and I hope you find something you like here. Thanks again for stopping by! :)
I love your blog. Great recipes. I can't wait to try some. I usually lean towards organic as that is the business I am in! If you like cooking with chocolate, we've got the healthiest chocolate on the planet!
So sorry I didn't notice this! Thanks for stopping by and saying hi. :) I hope you get a chance to try some of the recipes!
How come you live in germany?? I am from germany and live in utah currently because of college!! :)
Hi! I'm here because of a boy. :) Mr. Texanerin is from Germany! How do you like the US?
I just wanted to say I am SO glad I found your site! I'm only in eighth grade but I LOOOOOVE baking! Usually baking requires making unhealthy things, and even though they're yummy and I love eating them, I prefer to eat things that are yummy and healthy. I'm going to make your pumpkin donuts and hopefully many other healthy recipes this fall! Thank you for this site!
What a nice comment! Thank you. I really love those pumpkin donuts… I hope you do too! And I love that you're in 8th grade and already want to bake healthier things. That's awesome. :) It took me until about 25 until I even tried truly whole grain anything. Thanks again for the comment!
Hi Texanerin!
I have a non-celiac gluten intolerance and am looking for a way to still enjoy delicious baked goods. Problem is, I am also allergic to nuts and peanuts. Any suggestions or tips for alternative flours/recipes for baking without the use of almond flower or nuts that seem to be commonly used?
Lindsay – Hi! Well, I don't really know. I know there's coconut flour, but other than that, I'm clueless. I'm not gluten free but like to bake that way sometimes, just for fun. I'll do some research and write some more tonight. So make sure to check back! :)
Lindsay – Okay, so spent a while researching and don't have any good solutions, but this page is helpful about all the different types of gluten-free flours!
Gluten free flours
Hi Erin,
Your pictures are beautiful, i will definitely have to try some of those recipes. Re your headache though, something that has worked for me is Copaiba essential oil by Young Living. Copaiba is a natural anti-inflammatory. Sugar creates a lot of inflammation, but since i am not willing to give it up totally, this has been a real help. Let me know if it works for you.
Suzikat22 – Thank you! I'll go look into that oil now. I've tried a lot of things that haven't worked but I'm open to trying new things. Thanks for the tip. :)
Erika – Thanks for your comment! I currently don't have any ads on my page and would like to keep it that way, at least for now. :) Thank you for contacting me, though! I appreciate it.
Taran – I don't have many gluten free goodies on my blog, but more will be coming! I like to bake grain free sometimes, just because, but I've loved all the goodies you find under the gluten free tag. I imagine you saw the peanut butter chocolate chip cookie dough bites on Pinterest. I just had two people over who can eat whatever they like and even they said that they liked them. I just love making grain free goodies that don't taste like they are! Thank you very much for your very kind message. I absolutely love comments like this and I come back to read them every now and then when I'm feeling down about blogging. :) Have a great day! Thanks again.
Texanerin,
I was diagnosed with Celiac last year and have been looking on Allrecipes.com for gluten free treats. It wasn't until today that I started using Pinterest. I am so excited to try your gluten free recipes, along with sharing them with my older sister who is also Celiac. She recently moved to Texas and websites are the easiest way of sharing our new found foods. Thank You! It is always nice not to be left out when my family is eating desserts. :)
–Taran
Hi Texanerin,
I hope this message finds you well. I am with Lijit Networks in Boulder, CO. I would like to connect with you about advertising on Texanerin.com. We are a premium demand source for publishers inventory and I'd love to see if we're a fit for you. Thanks!
Cheers,
Erika Croonenberghs
ecroonenberghs@lijit.com
expat mom – Thank you! It sounds like you certainly have a challenge when it comes to cooking for your family. I don't have many gluten free recipes, but I throw one in every now and then. I just like grain-free stuff sometimes! Thank you again for your very nice comment. And stunning? Wow. Thank you! That's the first time that word has been used to describe anything I've done. You've made my day. :)
Just found out your blog and I think it's fantastic! I'm an Italian celiac diseased mom living in The Netherland, with a passion for writing and cooking (used to be a journalist before being employed full-time in a open ended contract as MOM!). Also trying to live an healthier life with a macrobiotic husband and a picky son who's into eggs;), so I'm always looking for tips and new recipes!
I'll stay tuned! Thanks for your incredible blog and stunning pictures!
alycia – Pumpkin and blueberries?! Oh my goodness are you adventurous. :) Thanks for the tip! I will definitely try a pumpkin version of these in the fall. I'm sure I'll get sick of berries soon enough!
https://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip.html
The dough taste good if you make them pumpkin chocolate chip bites, and you add 1/2 c pumpkin puree, 1/2 c blueberries and 1/3 agave. TRY IT, SO GOOD!
Hi! One of the commenters in the post said that they had 130 calories each.
http://eatgood4life.blogspot.de/2012/06/gluten-free-dark-chocolate-and-peanut.html says 118 calories (the serving size is for 2 balls.
I was wondering if u knew the calorie content of the choc. cookies containing chickpeas.?
Hi Laura! Thanks for the Buko tip. I've never tried it because it's so expensive, but if it doesn't have the extra whey, maybe it's worth it! And 89 cents is the same price as the Aldi or Netto brand so I'll definitely get some when it's on sale next time. And I will be sure to check out your page! Nice to meet you, too. :)
Hi!
I live in Germany, too and love cheese cake and I only use the Buko Brand from Arla. It's from Denmark and I find their cheeses are superior but also expensive. Sometimes our Edeka has Buko on special for 89 cents, then I stock up. Even the low-fat Buko Balance makes a great cheese cake. There's no fillers.
I stumbled on your web site through Pinterest. I blog, too, on German stuff in English. I'm a bit of a history buff… lauralibricz.blogspot.de
Nice to meet you!
The Teensy Traveler – I know how you feel! I felt the same way when I discovered how to fix the cream cheese problem or when I found out I had to use a special type of flour to make cookies. It was really frustrating. Lucky you, having proper ingredients. I'm jealous@ My recipes aren't really geared towards people in Germany so I hope you will find something you like. :)
Hi Erin, I'm a Texan who spent 10 years living in Germany. Wish I'd had your blog then :)
It's very fun to read, and even though I now have all the American ingredients at my disposal I might try some of your recipes anyway.
tarttoheart – Awesome! I will check yours out as well. And Pinterest is great, isn't it? :) Thanks for stopping by to say hey and for subscribing!
I came across your blog thanks to Pinterest and I love it! I've started baking 100% whole grain recipes on my blog as well so your blog is right up my alley! I've subscribed so I can keep up with your new posts :)
Carly
tarttoheart.com
Sandra Kay – Thank you very much! I hope you like whatever you try out. Let me know if you try something! I love feedback. :)
I am so happy I found your yummy site! I can't wait to try some of your recipes. Thank you for sharing :-)
Anon – Actually, you're the first! But I think it's what everyone thinks except for maybe the four or so German speaking people who read my blog. :) I often find myself referred to as TexanErin so I know it's what they're thinking. And it's also because I'm a Texan named Erin! That's what makes it such a nice name, but nobody gets it. Thanks for stopping by. :)
You probably get this a lot but I thought 'Texanerin' was because you're a Texan named Erin not because it's the German term for Texan!
And your recipes are lovely :)
Carrie – Thank you so much! I absolutely love it when people leave feedback for the recipes. You just made my night. :) And great to hear that you'll be back!
I just stumbled upon your site when I googled "apple whole wheat muffins." I made them, love them and wanted to say thank you for the great site…I will be back!!
Thanks! I hope you get a chance to try some of them out. :)
So happy I found you! Your reipes are wonderful!!
Kendel – I hope you find something you like! I'm happy to meet another American blogger in Germany too. Someone who understands how irritating the ingredients issue can be!
Hi! Just discovered your blog and am happy to find another American blogger in Germany. I'm from IL but have lived in Bonn for 3.5 years. I'm looking forward to reading more!
I will! I'm going to post my carrot cake recipe closer to Easter, but if you contact me at texanerinbaking at gmail dot com I can help you out before that. :)
The cream cheese frosting thing is something I've been trying to figure out too.
This recipe has a frosting recipe that uses Greek yogurt, low fat cream cheese, honey and coconut butter but I haven't tried it yet. I'm definitely trying it out the next time I make cake!
http://thehealthyfoodie.net/2011/12/25/cranberry-orange-yule-log/
please make a carrot cake!
related: is there a healthier alternative to cream cheese frosting?