FALL IS HERE!

The season of pumpkin spice, baked goods galore, parties and holiday’s! Also the season for folks to go a little sugar crazy only to end the year swearing off sugar and making drastic New Year’s resolutions. I have a better idea! Swap out your traditional baked goods and sugar laden treats for these whole food ingredient recipes and enjoy all the fun, baking, sharing, sweetness of the holiday’s without the sugar coma! Here is a round up on recipes that have you covered from Halloween to the X-mas!

VARIETY IS THE SPICE OF LIFE

The recipes here all grain, dairy, gluten and refined sugar free. Here are some tips if you need to tweak any of them to fit your specific nutritional needs.

Flour Substitutions:
1 cup almond meal= 1/4 cup coconut flour (you will also need to use more eggs, about 3 eggs per every 1/4 cup)
1 cup cassava flour= 1 heaping cup almond meal
1 cup cassava flour = 1/3 cup coconut flour

Baking Powder Subsitutes: equal parts baking powder, cream of tartar and arrow root starch or just use baking soda.

Egg Substitions:

Flax Egg: mix 1 tbsp flaxmeal with 1 tbsp water and let it sit for 15 minutes to get slimy (use to replace up to 2 eggs)

Gelatin Egg: Mix 1 tbsp gelatin with one tbsp cold water then vigorously whisk in warm water to soften until the mix becomes sticky (use to replace up to 2 eggs)

Sweetener Options:
Maple syrup, honey and coconut sugar are all cup for cup.

Xylitol, Erythrirol, Monk Fruit and other artificial sweeteners are a little less sweet thant natural sugars so you will need to use 1-2 tbsp more.

Stevia is MUCH sweeter, using 10-20 drops is the equivalent of 1/4-1/2 a cup of another sweetener.