12/29/2023 0 Comments Hy vee sugar cookie frosting recipe![]() However, freshly ground whole wheat flour is often lighter in texture, making a one to one substitution possible. I substitute my freshly ground whole wheat flour (made from hard white wheat) one for one in recipes that call for white flour.You can read more about the sweeteners I prefer and why I prefer them here!!.If a recipe calls for corn syrup, I use Grade B Maple Syrup instead, substituting it one for one. I use maple syrup for liquid treats like Chocolate Milk and Smoothies and Ice Cream. Real Grade B Maple Syrup can be substituted for white or brown sugar, but I don’t often bake with it (ooh, except for Coconut Macaroons!).If anything, I find that honey makes quick breads, muffins and cookies more moist…and that’s never a bad thing if you ask me! I have not found that substituting honey causes much difference in the consistency of a recipe, even though honey is a liquid and sugar is not. Honey has a rich flavor and is sweeter than sugar. This means that if a recipe calls for one cup of white or brown sugar, I only use 1/2 to 2/3 cup of honey. Honey can be substituted for white or brown sugar, but I usually use 1/2 to 2/3 the amount the recipe calls for.However, I generally cut the Sucanat down just a hair because the flavor is stronger…and because it is more expensive…and because wow…do we really need that much sugar? :) Sucanat, by the way, is dehydrated cane sugar juice and the healthiest form of cane sugar I’ve found. This means that if a recipe calls for one cup of white sugar…you can instead use one cup of Sucanat. Sucanat (or Rapadura, which is the same thing…just under a different name) can be substituted one for one with white or brown sugar.You can read more about the fats I prefer and why I prefer them here!!.I use olive oil if a recipe calls for just a few teaspoons or Tablespoons of vegetable oil.This means that foods fried in palm shortening (or coconut oil) are NOT unhealthy! Palm shortening does NOT create the same freaky effects from frying that vegetable or canola oils create. I almost always use melted palm shortening to fry foods (like french fries, onion rings, homemade corn dogs, etc.).If you are unable to eat dairy, you can substititute coconut oil for butter in most recipes. It depends on what I have on hand and what sounds good at the moment (coconuty goodness, or rich buttery flavor). For instance, when I make muffins…sometimes I use coconut oil and sometimes I use butter. Usually butter and coconut oil can be used interchangeably.This means that if the recipe calls for 1/2 cup margarine, I use 1/2 cup of butter. If a recipe calls for margarine (I gag and then) I switch it out one for one with real butter.If you are new to cooking/baking…you may prefer to melt it, then pour it into a measuring cup to be sure you have the correct amount. ![]() If a recipe calls for 1/4 cup of vegetable oil, I make my best guess at how much 1/4 cup of coconut oil (or palm shortening) is while I’m scooping it out…then I melt it down in a small saucepan on the stove. It’s a little bit tough to measure out solid coconut oil to an exact needed amount. If a recipe calls for vegetable or canola oil I switch it out one for one with melted coconut oil or melted palm shortening.Click on the following links so read about how I feed my family and why I love real, whole foods!! Be sure to also check out this entire series on Simple Steps Toward Healthy Eating. I decided to share a little bit about how I adapt “regular recipes” to make them healthier! Please know that when I say “healthier”…I’m not talking low fat. I’m often asked how much Sucanat to substitute for white sugar, or if whole wheat flour can be substituted one for one with white flour.
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