Comments on: Coconut Bread Pudding Cupcakes with Raw Macadamia Cream Frosting (dairy-free)

By: Anna

Anna — Wed, 07 Mar 2012 22:52:03 +0000

I’m planning on making the buckwheat pumpkin muffins for my son’s 1st bday. Do you think this macadamia frosting would go well with them?

By: Amy

Amy — Fri, 13 Jan 2012 15:24:32 +0000

@Trish, I'm sure you can use it for something but I don't ever save it. You might google it. Hugs, Amy

By: Trish

Trish — Sun, 08 Jan 2012 03:41:04 +0000

Hi, Amy, Are you still able to use the leftover coconut milk in baking even after you’ve removed most of the fat? I am wondering because I am a pastry chef for a local organic health food store (think Whole Foods, just on a much smaller and less corporate level), and I’m always looking for ways to make raw whipped creams and things of that nature, but I still have to be concerned with food cost and waste of course. This is a WONDERFUL idea for the cream. I do raw, vegan cheesecakes at the store, and I usually just pipe on more of the raw filling for decoration, but it gets very soft and wouldn’t work so well for a cupcake. I really love this recipe!

By: Amy

Amy — Sat, 07 Jan 2012 03:27:49 +0000

@Cassie, When I read an ingredient list of store-bought food, if there's sugar listed after the 5th ingredient there's not enough to affect me. That's the case with Rudi's bread. It's just a bit of sugar to get the yeast going. You might check out Canyon Bake House - as far as I know all their breads are refined sugar-free. I love their multi-grain bread.

By: Cassie

Cassie — Thu, 05 Jan 2012 22:04:37 +0000

Hi! This looks amazing, but since I can’t have regular old sugar at all, I double checked the rudi’s bread site and it says there is organic cane syrup in it. Is this not considered a refined sugar? Thank you!