April 3, 2012 at 4:16 pm
Hello, I just discovered your blog through pinterest. I’m very excited to try some of your recipes! Do you have the calorie/carb content for these rolls available? Thank you!
Kelly M says
April 7, 2012 at 11:29 am
Thank you so much for the question, Caroline! The entire recipe has about 20 1/3g of net carbs. I hope this helps!
May 18, 2012 at 7:57 pm
I see you say the carb content but any ideas on calories?
i love your site!
July 6, 2012 at 7:14 pm
I’m thinking I must have done something wrong here. I followed the ingredients and directions exactly as listed, but these came out very wet. They don’t look anything like yours. It was very hard to form them into balls as the dough was so wet. Should I add extra coconut flour or maybe next time add less almond milk? Thank so much!
July 7, 2012 at 12:15 pm
Hi Erin! Thank you so much for making these, and I’m very sorry they aren’t coming out as they should. You are not the first person to have this issue, and I think the solution is to stop adding almond milk as soon as the batter reaches a cookie dough-like consistency. I also wrote a post on working and troubleshotting with coconut flour, which I think may be helpful. Sorry again, and I hope this helps!
July 15, 2012 at 8:23 pm
Ummmm….YUM!!!!! This All for One Chocolate Cake was SO good! I only used 20 drops of Stevia, but I think next time I’ll follow the recipe as written and use all 30. The bites without chocolate chips were a little too bitter with just the 20 drops. Thanks for another great recipe!!!
August 1, 2012 at 6:45 am
Hi is there anything else I can use instead of molasses – what function does the molasses serve??? thanks x
August 3, 2012 at 11:47 am
Hi Cathy, and thank you so much for the question! I use molasses to help emulate the flavor of brown sugar, and it does lend a slightly superior texture to cookies. You could probably sub agave or honey, but I haven’t tried it myself so I can’t personally vouch for that. If you’re really in a pinch, I think the recipe would survive if you omitted it entirely- but again I haven’t tried that. Thanks again, and I hope this helps!
August 27, 2012 at 2:10 am
I love your blog and recipes! I am trying to turn vegan but have a very sweet tooth, and this is making me so excited! I really can’t wait to try making some of these, they look so delicious! xXx
August 29, 2012 at 10:43 pm
You are so sweet, Zara, and I am very happy to have you aboard!
August 30, 2012 at 1:34 pm
Have you ever used PB2 in any of your recipes? and is Better N Peanut Butter available at whole foods?
September 1, 2012 at 10:21 pm
Hi Wendy! I’ve heard good things about PB2, but have not personally tried it. Yes, you can buy Better N Peanut Butter at places like Whole Foods, or online here. Hope this helps!
September 19, 2012 at 2:05 pm
Is their a way I can make these in the oven, as I do not cook with the microwave
September 21, 2012 at 10:22 pm
Hi Sarah! Could you please specify which recipe you are referring to? Thanks!
September 20, 2012 at 9:29 am
I recently stumbled upon your website. I LOVE YOU! lol. Seriously though, these recipes are fantastic! Thank you(:
But I was curious, would you be able to tell me how many calories are in this grain free pasta? And does it have a similar taste to ACTUAL pasta? I haven’t tried this one yet! But I really want to although I’m a little hesitant.
September 21, 2012 at 10:32 pm
You are so sweet Berni! Thank you so much!!
As for the pasta, there are 190 calories in half of the recipe. I may be a biased mamma, but I think this grain free pasta tastes even BETTER than regular pasta! Bold claim, I know. I hope you enjoy it!
October 12, 2012 at 8:25 pm
I love that your recipes are wheat free and mostly sugar free — THANK YOU! Your blog is sweet — love it.
Joshua Weissman says
November 4, 2012 at 6:29 am
Wow this looks really great! I’m gonna have to try this over the week. I bet this would be delicious with a scoop of Jay Robbs protein and some berries mixed in. Simple yet delicious! Great recipe!
November 8, 2012 at 2:59 am
Hi these are life saver recipes. But some recipes don’t have a calorie count. Can u plz include that. Thank u
Ie This recipe has no calorie info
November 23, 2012 at 11:04 am
Hi Sue! I am thrilled you enjoy my recipes, and although I try to put nutritional information on as many of them as I can, it is simply not possible to supply nutritional information for all of them. Sorry!
November 17, 2012 at 2:25 pm
Hi, I love your sugar free/low carb recipes!. I’ve been trying to find naturally sugar free butterscotch morsels/baking chips or a recipe.
November 23, 2012 at 10:57 am
Thank you so much, Kelly! Hmm. Butterscotch morsels? I don’t have a recipe for them yet… but I love a challenge!
November 20, 2012 at 5:24 pm
Hi, I love your recipes!.
November 21, 2012 at 5:26 pm
Thank you so much, Kelly!
P.S. I love you name.
December 16, 2012 at 2:19 pm
All of your recipes look great! I’m going to make this pumpkin pie, and I love that it’s only 30 calories per slice, but how many slices does one pie make? Thanks!!
December 19, 2012 at 8:25 pm
Hi Rachel! This pie makes 8 slices (butI rarely stop at one!). Thanks, and I hope this helps!
December 17, 2012 at 11:00 pm
ABSOLUTELY IN LOVE WITH YOUR BLOG!!!
what is the calorie count for this? like per tablespoon or something…
and can these be used in your peanut butter cookies?
you’re so funny!!
December 18, 2012 at 2:07 am
CALORIE COUNT FOR GRAIN FREE ONE SERVE CHOC CAKE?!
AND IS 3T 3 TABLESPOONS?
CAPS LOCK REPRESENTS MY FANATIC ATTITUDE FOR YOUR BLOG!
December 29, 2012 at 11:05 am
You, my friend, are amazing. Thank you so much for all your kindness! Yes, 3T=3 Tablespoons. I know this is confusing, so I make sure to write out all the measurements on my more recent recipes.
December 22, 2012 at 7:34 pm
I punched your cornbread recipe into a nutritional information calculator and it came up to 173 calories, but you say it’s 120 calories. Could you please tell me why?
Thank you, you’re brilliant!
December 24, 2012 at 11:42 am
Hi there I bought egg replacer @ whole foods, only to get it home and realize it contains wheat… Any advice on what to use instead when your recipes call for it?
December 29, 2012 at 11:04 am
Hi Dani! What? Wheat in your egg replacer? That’s terrible. What brand is it? I use Ener-g, which is free of most allergens (including wheat). Perhaps you could return the one you bought? I know how frustrating that can be, so in the meanwhile in regards to recipes, unfortunately, it’s essentially trial and error when it comes to substituting egg replacer and eggs. It works relatively well for some recipes, but rether terribly for others. Some of my recipes (i.e. cookies) don’t call for eggs or egg replacer. Thank you very much, and I hope this helps!
December 27, 2012 at 3:07 pm
I tried the ginger cookies, but didn’t have coconut flour, so instead I used wholemeal flour. These turn out very wet, definitely not like your cookies! A bit disappointed I must say.
December 29, 2012 at 10:36 am
Hi Jess! Thank you so much for trying this recipe, and I’m sorry it didn’t work out. Unfortunately, as you have probably noticed, you simply cannot substitute coconut flour for any other flour if you want the results to be edible.
January 24, 2013 at 3:37 pm
Ok, i have to admit, this website has me very interested. I’m actually working but cannot get off this really cool site! “click”, Now added to favorites!! I will leave my notes in the upcoming weeks!
Maggie Farquhar says
February 4, 2013 at 3:01 pm
The Green Theory is a blog dedicated to everything eco-friendly and healthy.With information and inspiration from green housing to homeschooling and natural beauty products. It is run by Maggie and Sarah. Two Passionate tree-huggers and students. They gather resources and information and blog about it, so that we can all be a little bit greener!
February 22, 2013 at 2:27 pm
Hey Kelly! This looks absolutley beyond amazing! I love chocolate cake! How many calories are in a serving though?
jenny l. says
March 5, 2013 at 5:46 pm
This is my new favorite recipe blog, thank you! I tried both pb cookie recipes (oven and microwave) and the microwave version seems to come out much softer no matter how long I cook it. So I had to transfer to the oven to get the necessary dryness.
April 4, 2013 at 3:26 pm
Hey, alot of your recipes call for 1 packet of stevia, but how big is a packet? Sorry if I’m being thick, I’ve never used stevia before! thanks
April 10, 2013 at 9:22 pm
Hi Emma! I almost always mean NuNaturals brand packets of stevia unless otherwise stated. Hope this helps!
June 7, 2013 at 5:26 am
I would like to make your snickerdoodle cookies but the instructions are the same as the ingredients.
June 25, 2013 at 9:33 am
I am so sorry about that Pamela! I am working on the issue. Meanwhile here is the full snickerdoodle recipe. Hope this helps!
September 2, 2013 at 5:48 pm
I just found your site and I can’t wait to try the recipes!!
September 6, 2013 at 10:20 pm
Thank you Liz!
Mary Jo says
September 22, 2013 at 6:58 pm
Looking forward to working with coconut flour!
October 3, 2013 at 4:34 pm
Can you email me the recipe ?
October 4, 2013 at 6:29 pm
November 20, 2013 at 5:31 pm
Maybe I missed it, but this is tagged as a nut-free recipe, while it uses almond milk. Bummer
November 30, 2013 at 8:03 am
Sorry for the confusion Steph! On my FAQ page, I state that almond milk can be subbed for you milk of choice. Voila! Nut free! Hope this helps.
November 23, 2013 at 10:08 am
Love your site! Just a question about the quinoa recipe, when you say same grain but half the calories, is that due to the preparation method? Same for your bean preparation recipes?
November 30, 2013 at 7:40 am
Thank you Khaled, and sorry for the confusion! Yes, the lower calorie count is due to the preparation method.
December 17, 2014 at 2:11 pm
I love your site, it has so many great recipes! For the pumpkin pie, could one use regular flour instead of chickpea flour?
Dulcie de Kock says
December 18, 2014 at 11:11 pm
Thank you for your support, Rachel! That specific substitution hasn’t been tested, but if you’re willing to give it a shot the measurements equal 7/8 c chickpea flour: 1 c wheat/regular flour. Please let us know how your trial goes!
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