Comments on: Berry-Crazed

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Tue, 24 Apr 2012 20:16:41 +0000

Sure, frozen berries would work beautifully in this recipe! Just toss them in while frozen; do not thaw. Thawed berries would bleed, mush, and add too much additional liquid to the batter, but it’s less of a concern if they go straight into the oven while still frozen. Happy baking!

By: brigittebach

brigittebach — Tue, 24 Apr 2012 16:11:12 +0000

Is it also possible to use frozen fruits? If yes, how should I handle them? I would like to test this great recipe, but red currants and raspberries are not ripe in April. Thanks!!!!

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Mon, 16 May 2011 02:21:01 +0000

Hi Teddi,

Light spelt flour is like pastry flour, but made of spelt instead of wheat; it’s lighter and more tender, which is better suited for most baked goods. I don’t think that Trader Joe’s sells it, but you can also substitute whole wheat pastry flour, or white whole wheat flour instead.

By: teddi

teddi — Sat, 14 May 2011 15:37:46 +0000

The recipe sound really yummuy. Would like to try them, but I don’t know what “light spelt flour” is or where you can obtain it. (Does Trader Joe’s carry it?) Please help!

By: Seasonal squashes + cranberry experiment #2 « On A Fit Trip

Seasonal squashes + cranberry experiment #2 « On A Fit Trip — Thu, 05 Nov 2009 02:25:14 +0000

[...] And, after letting them cool for a bit, I tried one. Ooh, this was a good experiment. Very chocolatey; light in texture but still sort of rich (I find that coconut oil often imparts this quality in baked goods); not really tart or bitter but not overly sweet by any means. I based it on this recipe. [...]

By: Rachel R.

Rachel R. — Mon, 08 Jun 2009 18:05:32 +0000

What makes these hold together? I must admit that vegan baking is pretty new to me, and I am used to eggs – or ground flax or something – being used as a binder. I don’t see a binding ingredient here at all, so I’m wondering how these work. (Not questioning that they do, mind you. Just wondering how.)

By: vique martin

vique martin — Sun, 28 Sep 2008 19:43:52 +0000

i don’t really understand all the posts bout how good they look. i made them and they are delicious. that’s what matters : )
i didn’t have red currants so i double the raspberries and i used frozen ones and they worked fine.
great recipe!

By: holler

holler — Sat, 23 Aug 2008 18:11:37 +0000

Oh wow, those berry muffins look amazing!

By: Stephanie M.

Stephanie M. — Fri, 22 Aug 2008 21:10:54 +0000

yum! I’m going to make these for a birthday brunch!

By: melisser

melisser — Fri, 22 Aug 2008 20:38:18 +0000

Ooh, they look so lovely!