FAQ

Have a question? Start here!

Rawmazing has three years of recipes and articles. There are many ways to find them. You can use the recipe index tab at the top of the site or go to the category drop down menu on the right side of the site. The search function is great, too!

1. I have a question, where do I start?

There is a wonderful function on this site in the upper right hand corner. It is the search function. Enter an ingredient and it will pull up all the recipes that contain that ingredient. Put in a search term that you have a question about and it will pull up all the articles that have that search term. It is a great place to start when you have a question. 

Also, you can read through the comments. Many times questions are answered there. I wish I had time to answer every single comment but we get thousands. I get to the ones I can when I can.

Also, it is very important to read the post and not just skip to the recipe. I often answer many questions that might come up when making the recipe in the post just before the recipe. I try not to be too long winded and it will help you a lot.

2. Substitutions?  

While I understand and sympathize with people who have allergies and taste adversions, and I would guess there are some things that could potentially work as substitutions, I simply don’t have time to experiment with different ingredients in each recipe to see how it will turn out.

Recipe development is a tricky thing. I carefully balance every flavor and texture with all the other flavors and textures present. I take this to an extreme because I want the final recipe to be delicious beyond words. If I change just one little ingredient, it changes the whole recipe, requiring re-testing and rebalancing. Every ingredient used has it’s own personality, flavor and effect on all the other ingredients. It can be a delicate dance to get them all to work together in the most pleasing way. I take great pride in what I do and want your results to be the best.

Since I don’t know how substituting one ingredient is going to effect all the other ingredients, I can’t guarantee how it will taste and that is why I don’t offer substitutions. I do encourage you to experiment and see what you can come up with. 

3. I don’t have a dehydrator, can I make this in the oven?

I wish I had a simple answer for this but there just isn’t one. First, it is difficult to keep the temperature low or consistent enough to keep food raw in a traditional oven. Second, ovens work very different than dehydrators. Dehydration works with low heat and by moving a lot of air. Even convection ovens don’t have the same air flow. My best suggestion is to experiment but know that it is going to be difficult to keep it raw.

4. Why do you start your dehydration at such a high temperature? Doesn’t that make it not raw? 

You will notice on many recipes that dehydration starts at a higher temperature and then is reduced for the remainder of the dehydration. It is still raw. The food is throwing off water and stays cool at the beginning of the dehydration process. Dehydrating like this saves time and also prevents possible fermentation. The food temperature never goes above 115 so your food stays raw.

5. I noticed you use agave in a lot of your recipes. I read that agave was bad for you.  

There has been a lot of bad press about agave lately. Much of it unfounded and untrue. I can’t speak for all agave, but if you find a trusted source (I like Xagave) you can get a good, organic and even raw agave that is a pure sweetener. While there may be some bad agave out there, much of it is made by responsible companies that are about promoting health. 

I like agave because it has a great flavor, texture and it takes such a small amount to sweeten a recipe. You can always substitute with maple syrup, coconut nectar, etc. but know that it may change the taste and texture of the recipe. 

A very good article on the agave controversy can be found here.  “Agave is bad for you Fallacy” It is scientific and also has great links for more information. 

6. Is Coconut oil different that coconut butter?

Coconut oil and coconut butter are two different products. Coconut butter has more coconut solids in it and has a richer taste.

7. How do I use and measure coconut oil and coconut butter?

Coconut oil or butter should always be measured in its melted or softened state.

8. How come my dehydration times are different than yours?

There are a few factors that will affect dehydration times. First, different dehydrators will dehydrate a little differently. Second, air humidity can affect times. Third, the size of what you make will affect the times. If my crackers are 1/4 inch thick and yours are 1/3 inch thick, it might not seem like a big difference but it can change the time. Dehydration times are “recommended”.

9. What are Wheat Berries?

The wheat berries are just the wheat grain. Typically you see hard winter wheat and soft white. I use hard winter wheat in my recipes.

10. Is honey raw vegan? 

No, you can get raw honey, but honey is not considered vegan. 

11. Is everything on your site 100% raw? 

Occasionally we use ingredients like maple syrup and nutritional yeast. They are not raw. We strive to be a close to 100% but don’t get too worked up about the little things. 

12. A note about comments and emails: First, let me say, I love comments your comments and questions. It lets me know that you are out there and appreciate my work! That said, I can not always answer all questions and emails immediately. Please remember, I am in the PST time zone. I also do try to take time off on the weekends and in the evening. I will try to answer when I can but it won’t always be right away.