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23 December 2014

Smart Swap: Flour


Rather than using only all-purpose flour in your baked goods, why not try adding some whole-wheat or nut flour?
  • You can substitute whole wheat flour for up to 1/3 of the all-purpose flour in pretty much any cake, cookie, brownie, or muffin recipe.  Keep in mind that you might have to add an extra tablespoon or two of liquid; whole wheat flour tends to absorb more liquid than all-purpose.
  • Trying substituting up to half of the all-purpose flour in a brownie recipe for a nut flour.  Try ground almond or pecan meal - it'll give the brownies a nutty flavor.
Mmm...tasty!

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