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Specific Recipe Questions

Many of my recipes do contain eggs, but for some of the recipes, you can likely substitute the egg with a “flax egg”.

This is how you make a flax egg:1 tbsp ground flax seed + 3 tbsp water – stir this mixture and let sit for 10 minutes and then use as a substitute for one egg.

This substitution works best for recipes that only call for only 1 or 2 eggs and are not egg-based like some mousses and custards.


There are many recipes in the cookbook that do not contain nuts and you will be able to find them easily by looking for the “no nuts” symbol.

For recipes that do contain nuts, you can substitute with peanuts (which most tree nut allergy sufferers can eat since peanuts are not actually nuts) and achieve a similar result.


The majority of my recipes are gluten-free or can be made gluten-free by simply substituting with a gluten-free flour.

I do not use white flour or pastry flour in my recipes, but some recipes do contain oat flour and spelt flour which contain gluten.

These flours can be substituted with gluten-free flour in the same ratio in most cases.


The majority of the recipes are dairy-free. I don’t use cow’s milk in my recipes.

I use coconut milk and almond milk only.

Some recipes do contain other dairy products like yogurt though, but only a small handful of the 70+ recipes in my cookbook contain dairy.


Yes! My recipes do not contain processed sugars which are especially problematic for diabetics trying to control their blood sugar levels.

Most recipes contain an appropriate amount of suitable carbohydrates for diabetics to consume as a snack.

Most recipes also contain a good amount of fiber, fat, and protein – all of which help to slow down the “spike” of blood glucose levels.

Each recipe contains nutrition information that will help diabetics decide on portion sizes.


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