![]() ![]() ![]() If you store it in the freezer, just remove the portion you need for your recipe and let it come to room temperature for 20 minutes. It will keep for a month in the refrigerator and 6 to 8 months in the freezer. Almond flour is best if stored in your refrigerator or freezer.Keep a close eye on your baked goods, as all ovens heat differently. Nut flours burn easily so when baking with them, keep the temperatures lower by about 25☏ to 50☏ and bake for slightly longer.If you use coarser ground flour, your product will be grainy and the texture will be as if you added nuts to the batter. The finer the almonds are ground, the better your baked goods will turn out.Because almond flour doesn’t contain gluten, it doesn’t yield the elasticity or hold together the way wheat flour does! Sub sugar for apple sauce in a 1:1 ratio, but for every cup of applesauce you use, reduce the amount of liquid in the recipe by 1/4 cupĪlmond Flour (in small quantities) instead of White FlourĪlmond flour is high in protein rich in vitamin E, many B-vitamins, manganese, potassium, calcium, iron, magnesium, zinc, and selenium while also being lower in omega-6 polyunsaturated fats per gram than many other nuts.When baking with almond flour, you can use similar quantities to regular flour in your recipe, but this mainly applies to small amounts of flour like 1 or 2 tablespoons.Using applesauce in place of sugar can give the necessary sweetness without the extra calories. While one cup of unsweetened applesauce contains only about 100 calories, a cup of sugar can pack in more than 770 calories! If the recipe calls for 1 cup of milk or cream, use 1 cup of coconut milk! Substitute coconut milk in equal parts in your baking recipe.Opt for canned, full-fat, unsweetened coconut milk unless you aren’t a fan of the taste.Here are 5 baking substitutes you can make for healthier baking:Ĭoconuts are high in good saturated fats, lauric acid, and the beautiful, easy-to-digest medium-chain fatty acids that actually help speed up your metabolism. But as I learned more about nutrition, I learned that these “traditional” baking ingredients had tasty, better for you alternatives that yielded the same results. I’m always looking for ways to tweak my favorite foods to make them a little more nutritious, so I love finding healthy ingredient swaps that won’t sacrifice flavor! If you’re like me, when you think of baking you automatically think of all-purpose flour, sugar, brown sugar, and corn starch. ![]()
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