Thursday, December 12, 2013

That's The Way The Cookie Crumbles...
But it doesn't have to be! 
Your probably still waddling after the large consumption of Thanksgiving treats... and now you need to prepare for National Cookie Day (Dec 4)!  In an attempt to help lessen the impact of the seasonal bulge, I'd like to offer you some healthier baking substitutions this cookie season. (National Cookie Month is October... but who ever heard of cookies in October?!?  It is clearly supposed to be in December!)
Flour Substitutes (for 1 cup) -
    Increase the nutrients and fiber:
    1/2 cup Whole Wheat Flour mixed with 1/2 cup White Flour
    Go Gluten Free:
    1/3 cup Rice Flour + 1/3 cup Millet Flour + 1/3 cup Almond Meal
    Low Carb / Calorie and high in Fiber:
    1 cup Black Bean Puree                                                                          
Sweetener Substitutes (for 1 cup) -
    Reduce Sugar content by Half:
    1 cup Unsweetened Apple Sauce
    Reduce the Calories by 400 Calories per cup:
    1/2 cup Sugar + 1/2 Tbs Vanilla Extract
    No Brown Sugar?...
    1 cup White Sugar + 2 Tbl Molasses = Light Brown Sugar
    1 cup White Sugar + 3 Tbl Molasses = Dark Brown Sugar
    Ran Out of Confectioners Sugar?...
    1 cup White Sugar + 1 Tbl Cornstarch... process in food processor until powdery
Fat Substitutes (for 1 cup) -
    Reduce the Fat and Calories by half:
    1 cup Mashed Avocado (this will tint your recipe slightly green)
    1 cup Mashed Bananas
    1 cup Stiffly Beaten Egg Whites
    1 cup Greek Yogurt
Dairy Substitutes (for 1 cup) -
     Heavy Cream:
     Cut Calories and Fat:
     1 cup Evaporated Milk       
     1 cup Milk + 1 Tbl Lemon Juice OR Vinegar
Leavener Substitutes (for 1 tsp) -
     Baking Powder:
     1/3 tsp Baking Soda + 1/2 tsp Cream of Tartar
     Baking Soda:
     2 tsp Baking Soda and Omit the Salt from the recipe
     Cream of Tartar:
     1 tsp Lemon Juice
Sweet Specials

No comments:

Post a Comment