— Victoria Mulligan

So there are enormous differences, Victoria, and we have units on all of this in essential vegan desserts because people forget that you have to learn about the different things. Coconut flour, for example, is very, very, very thirsty. Um, you don't just take AP flour out of a recipe or whole wheat pastry flour out of a recipe and dump in another one. You can, what I always suggest is you divide the recipe in half, maybe by a quarter instead of making a cake, make two three muffins and see what happens in terms of coconut sugar. It's coarse. You need to grind it first. And I like coconut sugar, but it has kind of a molasses taste and if you're making a vanilla or a lemon cake, it's going to change not only the flavor but the color date sugar does not dissolve at all in baked goods. So I sprinkle it on the top of something because it will burn. And almond flour is a wonderful flour to use. There's good fat in almond flour, so you can only switch up only so much. I have a cake, I think it's on my website. It's an orange almond olive oil cake. I've started using, infusing the olive oil with rosemary and it's based on an orange bun that I make. And I decided to see what would happen if I took out some of the flour, some of the AP flour and added a portion of almond flour. And it took me a few tries to get what I want. Of course I cut the recipe down. Um, but it's very nice. But absolutely you have to get to know your ingredients and the only way to do that is by learning about them and using them.