— Kathy Rain

Any oil is a substitute. I, again, my favorite oils to use are expeller pressed organic sunflower oil. I like that the best. I like extra virgin olive oil. And I decide if I'm making something where I want a neutral taste. I don't flavor, I don't really want to taste the olive oil. I use a mild flavored one. If I'm making an Italian almond cake, for example, and I want a more aggressive olive oil, I'll use that. So this is, I use California Olive Ranch, but I have a label here that says organic sunflower oil with the date. So I keep my oils in, I reuse and keep them in dark containers. So that's your substitute. Coconut oil is often used to set a raw dessert because it's gonna get hard if you, if you put, if you melt your coconut oil and then you take some sunflower oil, for example, and olive oil and put them all in the refrigerator, it's gonna be very interesting for, for any of you to do. So. Your sunflower oil is going to get viscous but not solid. The coconut oil is gonna get solid and the olive oil is gonna get solid as well. So I just love it. You know, there's, there's a lot of, there's a lot. You use all of your senses.