With baking season here, did you know that there are many ways to use healthy substitutes in certain recipes? I know I know, it’s December 24th and I’m just posting this now…but I have a lot going on. I even left my baking for today! Uh.
Here are a few for baking!
1. Black beans for flour
Swapping out flour for a can of back beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra dose of protein. When baking, swap out 1 cup flour for 1 cup black bean puree.
2. Whole wheat flour for white flour
In any baked good, replace white flour with whole wheat flour. This provides more fiber.
3.Unsweetened applesauce for sugar
Using applesauce in place of sugar can give the necessary sweetness without the extra calories. This swap is great for cookies.
4. Unsweetened applesauce for oil or butter
The applesauce gives the right consistency and a hint of sweetness without all the fat of oil or butter. This works well in any sweet bread or in muffins.
5. Flax seeds for eggs The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. You’ll need to grind the flax seeds into a fine powder or use 2 1/2 teaspoons pre-ground (flax seed meal), then you simply whisk in the water until it becomes gelatinous.
6. Baking soda and vinegar for eggs
Use 1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar for 1 egg
7. Nondairy milk for buttermilk
Use any nondairy milk to make vegan “buttermilk” by adding 1 tablespoon of lemon juice to 1 cup of nondairy milk.