This holiday season, you can bet your bottom dollar that I will be eating all of the good things. Yes, that includes cookies, muffins, pies, cakes, and any other sweet treat you can think of. Rather than focus on the bad, my resolution for this time of year is to keep it positive! Small changes can make a big difference when it comes to baking. See how I transform my favorite sweets to make them healthy-ish!
You want to change the sugar... Recipe calls for 1 cup granulated sugar Substitute with...
You want to change the fat... Recipe calls for 1 cup vegetable oil Substitute with...
You want to make it gluten free... Recipe calls for 1 cup all purpose flour Substitute with...
You want to make it vegan... The recipe calls for 1 egg Substitute with...
Substitute with...
*Make your own date syrup, cashew cream, or almond milk. Soak overnight in cool water. Discard the water. Add to food processor with equal parts water. Blend until smooth. For the almonds and cashews, use a cheesecloth to separate the liquid from the pulp for a smoother product. You can add in vanilla extract to flavor your nut milk. **In my experience, a little change is all you need. I do not recommend trying to make ALL of these substitutions in one product. My favorite swaps are applesauce for sugar in cakes, beans for oil in brownies, and silken tofu for cream in custardy pie For a few other great substitution ideas, check out this post from Whitney E RD, an LA based blogger I just stumbled upon and am loving right now!
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AuthorAshley Shaw MS, RD, CDN Archives
November 2017
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