At IGA, Rachelle Béry, Marché Tradition and Bonichoix grocery stores across Quebec. My purees contain no preservatives and can be found in the fruit and vegetable section (yes, dates are fruit) near the pre-cut fruit and vegetables. If you can’t find them, simply ask a member of staff!
Yes, but the cooking time will be shorter. The time may vary depending on the recipe but I’d say 10 minutes less for standard muffins.
Yes, but it will no longer be a banana recipe.
Yes, always. You can also use hemp seeds.
Yes, you can simply use any type of flour you have on hand.
Yes. You can easily add 2 to 3 tablespoons. Cricket powder is a flour (powder) that’s very high in protein.
Yes. Almond powder, ground almonds, almond flour… they’re pretty much the same thing. Almond flour is available at supermarkets but the almonds are ground more finely. That being said, when a recipe calls for almond flour, you can easily use ground almonds instead.
Natural peanut butter. People with nut allergies can use sesame seed butter or Wowbutter.
You can always substitute one type of nut powder for another type of nut powder or even powdered seeds (sesame seed or sunflower seed powder). You can also replace almond powder with organic tiger nut powder. (Tiger nuts are a tuber.)
It depends on the recipe. When I use milk powder, it’s often a central ingredient in the recipe. Leaving it out is a bit like taking away its very essence. I use it to add protein and give it a nice smooth creamy texture. Without the milk powder, you need to adjust the entire recipe. You can use soy milk powder and you’ll get good results but the texture won’t be the same. It may therefore be best to just try another recipe.
Any kind of cereal flakes: quinoa, buckwheat, spelt, etc. If you are gluten intolerant, you can buy oatmeal that is certified gluten-free.
There are several options:
Note that the texture of your recipes will be slightly different… but they’ll still be 100% delicious
Simply any other type of nut you have in the cupboard (almonds, cashews, pecans, etc.). For example, if you don’t have any walnuts, you can use pecans. The important thing is not to tear your hair out!
When I use protein powder, it’s usually to increase the amount of protein. Every protein powder is different. It’s therefore different for each recipe. In general, I’d say give it a try…
I’ve noticed that all protein powders are unique. They have different textures and also react differently to liquids. It therefore depends on each individual recipe. You can try using flour or cornstarch, but to be perfectly honest I haven’t yet tested them in all my recipes.
To make sure you have that crunchy texture, go for sunflower seeds or pumpkin seeds. Simple as that.
Set the oven to 160°C (325°F) instead of 180°C (350°F) and bake for the same specified length of time.
At supermarkets, in the organic section.