Day 9

Who loves to bake??? Here are some ideas on how you can adjust recipes to follow your new healthy habits guidelines a little more closely.

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FLOUR:

You can virtually substitute any flour for gluten free flour - a blend I find is best and I like Bob Mills brand the most.

ADD IN PROTEIN to your baking

(you can bake with Arbonne’s protein)

When you want to add protein

1/2 a cup of flour = two scoops of protein.

So if the recipe calls for 2 cups of flour but you want to add in protein - then use 1/2 the amount (1 cup) of gluten free flour + 1 cup of protein (4 scoops)

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OILS

Any oil that is required, you can substitute with vegetable oil or coconut oil. And if it’s coconut, it has to be melted and then measured.

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ALMOND FLOUR

If you want almond flour instead of regular or gluten free you will need to add in an extra egg to the recipe to make up for the dryness of the almond flour.

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EGG

You can use flax eggs - this is done by using 1 tbsp of ground flaxseed + 3 tbsp of water. Mix and let this sit for 15 minutes until it thickens. Then add to recipe in place of the egg.

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SUGAR

And sugar is an easy swap 1 cup sugar = 1 cup coconut sugar OR 3/4 cup honey or agave nectar

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VINEGAR

Vinegar is an easy swap - whatever is called for white vinegar, swap it for Apple Cider Vinegar

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SMORE LINK WITH SNACKS & RECIPES: