Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
Comments (13)
Tahini is a smooth spread made of pulverised sesame seeds. Similar to smooth peanut butter.
Sounds great. Would love to have the nutritional information.
Did you try it? Do these work well with date syrup? And, if so, how much?
SO GOOD!!! Glaze is a must
I wonder if date sugar can work instead of cane sugar; i prefer to not use the refined stuff.
Probably, I think it’s two eggs worth of flaxseed gel though.
You could probably use any seed or nut butter!
Can I substitute an egg for the flax and water?
You probably can. It’s worth a try. May I remind the people making judgmental comments that not everyone that uses these recipes are vegan. Some of us just have particular allergies and are looking for recipes that will help with that.
Eggs aren’t vegan
No we are vegan
Is there a substitute for the tahini?
What is tahini ?