#lowsugar

IMPROV BAKING - 4 common baking substitutions to rely on

Maia’s latest piece for CLC offers up tried and true guidelines for all your baking substitution needs. In this time of quarantine cooking there’s a good chance you’ve run out of something or other. What better way to keep baking than to know a quick swap for eggs, flour mixtures, or sweeteners? As a seasoned baker, Maia’s baked goods @plantmatter are a great example of working with what you’ve got handy.

“Let’s remove the outmoded understanding of baking as a practice reserved for rule-abiding perfectionists. Baking can be expressive and experimental. Not every muffin will dome and not every cookie will be chewy at its center. But baked goods, by definition, are ephemeral. And they beg you to make them again as soon as you’ve finished the last bite. (Take the homemade no yeast bread alternative we whipped up this week.) There is no better medium in which to improvise than one that disappears as soon as you share it.” YES! Baking as a fluid, creative outlet. Don’t get caught up in have the exact right ingredients. Bake to express, experiment, and enjoy. Check out the 4 common guidelines Maia whipped up for us over on closedloopcooking.com!

Annnd an IG special recipe for #glutenfree #vegan chocolate chip cookies I improvised last night: They are wonderfully light and crumbly and I’ve eaten 3 for breakfast. I’m telling myself it’s ok because they’re sweetened with just maple syrup. Sure, me.) Ingredients: - 2 cups GF flour mix - 1.5 tsp baking powder - .25 tsp  baking soda - 1 tsp kosher salt - 1 flax egg (1 tbsp flax seed meal + 2 tbsp water, let sit 5 min) - 1/2 cup almond milk (or other non-dairy milk) - 1/3 cup melted coconut oil - 1/3 cup maple syrup - 2 tbsp almond butter (or any nut butter) - 1/2 cup dark choco chips To-do’s: 1. Preheat oven to 350. Mix flour, baking powder, baking soda, salt together.  2. Add almond milk to flax egg, add to dry ingredients. Add melted coconut oil, maple syrup. Mix well. Add in almond butter and chocolate chips and mix once more to combine. 3. On an ungreased baking sheet spoon out 2 inch (approx) balls of cookie dough. (Dough will be sticky, you can also use your fingers here.) Flatten out dough balls slightly for a disk like shape. Bake 9 - 12 minutes, until edges are  a slight golden brown. 4. Let cool and enjoy! Lasts about 3 - 4 days in an airtight container.

🍫 Light chocolate muffin 🍫

Dry ingredients.

Glutenfree oat flour 1 cup (109cal)

Coco bowder 0.5 cup (49cal) 10g=36cal

Grape sugar 1dl (0cal) (or any 0 cal sweetener)

Baking bowder 0.5 stp

Baking soda 0.5 stp

Wet ingredients

Egg white 1 (14cal)

Banana 1 (90cal)

Peanut butter 1stp (94cal)

Soy yogurt 100g/1 cup (43cal)

First just mix wet ingredients together, then dry ingredients and then just mix those two together

{You can also just leave peanut butter out and use 2 bananas if you aren't into nutt stuff.} 🥜

{Adding some yogurt leaves the muffin little moist in the center. But you don't have to use it.}

{You can also use heavier yogurt so you don't need banan or peanut butter.}

total:

6 pice = 399 cals.