Q: what are your recipe substitution rule of thumbs are? EX: Like, instead of pestering you with how to turn a recipe healthier…substitute oil for applesauce, etc… Also, a side question, when you mention Quinoa flour & flax flour, do I just take the original quinoa and ground it until a fine meal?
A:
A:
As far as recipe substitutions here are a few pointers…
-apple sauce for oil
-always non fat or low fat for full fat items
-egg whites or egg beaters for whole eggs
-splenda or no calorie sweetener for sugars
-wheat, oat, quinoa, or buckwheat Flour in replace of regular Flour
(as far as flours go, you can grind them yourself or buy them already ground… either way)
-apple sauce for oil
-always non fat or low fat for full fat items
-egg whites or egg beaters for whole eggs
-splenda or no calorie sweetener for sugars
-wheat, oat, quinoa, or buckwheat Flour in replace of regular Flour
(as far as flours go, you can grind them yourself or buy them already ground… either way)
