Well, at this point I pretty much look at all food as medicine, so I am forcing myself to eat things even if I don’t like them as much as other things. Fortunately, I freakin’ LOVE these! But the recipe is formulated to be as beneficial to the body as possible. The garlic is a very strong anti-fungal, and using garlic powder would greatly reduce that. Swapping ghee for coconut oil would have the same effect, as coconut oil is also a strong anti-fungal and ghee is not.
(The flax is great fiber for sensitive intestines and the buckwheat is a prebiotic that also has a lot of fiber and protein to boot. The herbs just taste good 😉 )
So the answer is…yes, you can do whatever you want. Baking is an art, not a science, and it’s not too hard to swap things in a recipe and get a good result. However, if you make those changes, you will lose a fair bit of the health benefits, which is a bummer.