Thanks a lot for swapping the terrible noise of the blender for a cute music, I usually stop videos and don’t come back when cooks record the sound of their blender, you got huge points here!
I've not tried that substitution; almond flour is just ground almonds, not grains, so I think it would act differently. Google it or use another type of flour like whole wheat. You can also do a half recipe to test it. Thanks! Cathy
I am very much hoping I can buy Cathy's eBook without having to buy a bundle. I've bought the vegan bundles before and never use more than one or two of the offerings. I don't want to do that anymore. Such a lot of money.
Is she using sodium free baking soda as well? I’m asking cause she didn’t mention if it was or not. Many people don’t realize that baking soda is sodium.
@@Flash777-b5p Thanks for the comment! I should have mentioned this, yes. Sodium-free is a bit different than salt-free. "SOS-free" means no *added* salt, oil or sugar. Sodium is found naturally in most grown foods, which is good, since we need some sodium for health; I do not *add* salt to my recipes. But I understand your concern RE getting too much sodium (which would be 53mg per piece or per muffin if divided by 12; if following a 1500 mg upper limit of sodium/day would be about 4% of daily sodium). You can get sodium-free baking powder (Hain) like I used here, and soda (Ener-g is one brand of SF soda). I always use Hain sodium-free baking powder and love the results, but don't always have the SF soda on hand and have had mixed results using it; BUT you can use it if you want to use a baking soda that is totally sodium-free. I believe it's a 2:1 substitution (sodium-free vs regular soda), but check the label to be sure. Thanks! :) Cathy
I love the recipe but also I love your vintage kitchen. Love the style of cabinets and the pantry, and that tile is awesome.
One of my favourite low fat, whole plant food chefs! Thank you, Chef AJ & Cathy Fisher!
Thank you! ;-)
A good carrot cake is to die for....and this cake sure looks like one of them with delicious ingreds for sure.....
Thanks a lot for swapping the terrible noise of the blender for a cute music, I usually stop videos and don’t come back when cooks record the sound of their blender, you got huge points here!
Good to know! Thanks! ;-)
That cake is beautiful! Can’t wait to make it!
I tried this, it is super delicious - I did add cardamom spice to mine - but everything else is the same.
I love your kitchen Cathy! It's so full of light and I love the black tile accent. Just lovely.
Thank you! ;-)
I have your hard-bound cookbook and absolutely love all your recipes! In addition to this carrot cake recipe, the oatmeal raisin cookies are the best!
Thank you! ;-)
Your kitchen is delightful, Cathy!
Thank you--the house was built in 1947 ;-)
My kitchen is almost the exact same color, just a little less yellow. The wall paint is Ceramic Beige by Behr. I love how it invites light in.
What a beautiful recipe :D thank you so much for sharing
Thank you!
Love ALL your recipes on your website, Cathy! Just purchased the bundle! Thanks Cathy and AJ putting this bundle together~
Thank you! ;-)
Carrot cake is my favorite! I am excited for the bundle!
This looks delicious! Could I substitute almond flour for oat flour? My daughter in law is allergic to oats.
I've not tried that substitution; almond flour is just ground almonds, not grains, so I think it would act differently. Google it or use another type of flour like whole wheat. You can also do a half recipe to test it. Thanks! Cathy
Invested in the bundle!
Thank you! ;-)
How long on the oven? What temperature?
Are the oats organic?
Yes :)
How much dates, milk and oats????
This recipe is part of the Vegan Health Bundle and the last day to purchase is today: www.theultimateweightlossbundle.com
I am very much hoping I can buy Cathy's eBook without having to buy a bundle. I've bought the vegan bundles before and never use more than one or two of the offerings. I don't want to do that anymore. Such a lot of money.
You can but it will be about the same price so it's really not worth it.
Is she using sodium free baking soda as well? I’m asking cause she didn’t mention if it was or not. Many people don’t realize that baking soda is sodium.
This is supposed to be salt free, which means sodium free. If you’re using regular baking soda, 1 tsp is around 640mg of sodium 😬
@@Flash777-b5p Thanks for the comment! I should have mentioned this, yes. Sodium-free is a bit different than salt-free. "SOS-free" means no *added* salt, oil or sugar. Sodium is found naturally in most grown foods, which is good, since we need some sodium for health; I do not *add* salt to my recipes. But I understand your concern RE getting too much sodium (which would be 53mg per piece or per muffin if divided by 12; if following a 1500 mg upper limit of sodium/day would be about 4% of daily sodium). You can get sodium-free baking powder (Hain) like I used here, and soda (Ener-g is one brand of SF soda). I always use Hain sodium-free baking powder and love the results, but don't always have the SF soda on hand and have had mixed results using it; BUT you can use it if you want to use a baking soda that is totally sodium-free. I believe it's a 2:1 substitution (sodium-free vs regular soda), but check the label to be sure. Thanks! :) Cathy
Any low histamine desserts that don’t rely too much on dates?
There are over 2000 recipes in the bundle. I’m sure not all of them used dates.
Thanks, I’ve already pre-ordered the book so I’ll look for how to do that!