A few FAQs:
What camera do you use, and what are you photography tips?
At the moment, I’m using a Nikon D90 with a Nikkor 18-105mm f/3.5 – 5.6 lens, although I’m looking to add a 40mm f/2.8 lens to my collection soon! As for photography tips, always try to use natural lighting, use a variety of interesting props (these don’t have to be expensive – I often pick up props at car boot sales for pennies!), and get to know your camera. There are so many settings I didn’t even know about before I read the manual! Take lots and lots of pictures; try different angles and move around with your camera. Luckily, photos can always be deleted on a digital camera, which is why I’ll often take 200-300 photos per blog post and narrow it down at the editing stage! Lastly, practice makes perfect, so keep trying!
Can I replace another flour for the one you have mentioned in your recipe?
Grain-free recipes are very particular and hard to develop, and I work really hard to make sure the blend of flours I list is the best possible combination. If you’re substituting one nut flour (e.g. almond flour) for another (e.g. ground hazelnuts), go for it, but remember that it may affect the flavour. If you want to substitute coconut/arrowroot/potato flour for a nut flour, please don’t – they all have very different properties and I would hate for your hard work and time to go to waste! If you have a query about substitutions, feel free to email me and I’ll get back to you as soon as I can!
What type of coconut oil/cacao powder/maple syrup/vanilla extract do you recommend?
I usually use a raw, virgin coconut oil for baking and cooking, but if I’m making something where I don’t want a coconut flavour to overpower any other flavours, I’ll use a steamed coconut oil (steaming renders it tasteless). As for cacao powder, I recommend using a raw cacao powder rather than a Dutch-processed cocoa powder for best results! I always use Grade A maple syrup in my baking because I feel it has a slightly more delicate taste, but if I’m making something maple-flavoured, I’ll use grade B if I have it! I make my own vanilla extract (there are many tutorials online for this – all you need is vanilla beans and either alcohol or food-grade glycerin!).
Can I use your recipe/photos on my website?
Thank you so much for wanting to feature my work! Please feel free to use 1 or 2 photos without my permission as long as you link back to my blog. If you’d like to feature my recipe or use more than a few images, please send me an email! I’ll most likely say ‘yes, please do!’, but I spend a very long time crafting each post and it would be lovely if you could give me credit for my work! In addition, if you’ve made a recipe of mine with a few teeny changes and post it on your website, please link back to my blog – as I said, I work very hard to post my original content here for free, and although I absolutely love doing it, it would be great if you could acknowledge where you adapted your recipe from! Thank you!
I’d love to become a food blogger, how do I get started?
When you first start blogging, there’s three options – you either start on Blogger (free), WordPress.com (free), or WordPress.org (not so free!). I personally started with WordPress.com because I just wasn’t sure if I was ready and able to commit those couple of hours a week to blogging and wanted to test it out before I invested $100 into setting up my own self-hosted site, but if you’re really passionate about it, I’d strongly recommend you go straight to WordPress.org, for a few reasons: it’s easier, you don’t have the hassle of switching to self-hosting, and it’s actually cheaper if you go straight to .org rather than starting on .com and then moving to .org in a couple of months! The difference is that you cannot change the theme on the free version and that you cannot have any ads on the free version. As I mentioned, it’ll cost about $100 to get up and running (but you can earn this back within a few months through ads etc, and believe me, it’s worth the sacrifice of a few morning coffees or that new pair of jeans!). It’s super easy – you start by going to Bluehost via the button below.