the past couple of weeks i've been cooking and baking a lot. i'm trying out a ton of new recipes and so far i've actually found a couple i like a lot. it's not all diet food, i make 'cream of' soups and stuff but it's mostly vegetables and meat and real food. it's all in one food group or another. one thing that's been really surprising to me (besides the cost of almond flour $$$$) is that you can easily cut any recipe's sugar in half and it's still just as good. i've been doing it to even my old recipes and so far not a single one has been hurt by it. a few are even better this way! my oatmeal chocolate chip cookies were insanely sweet, they're much better with half the sugar. i kind of like the idea of doing this rather than using an artificial sweetener. i do bake with honey and maple syrup but using half as much or just cutting the sugar is a lot cheaper!
anyway, i'd like to share this banana bread recipe because it's grain-free and really flavourful. one thing, though, is that it hasn't ever worked for me as a loaf. it's too moist and just ends up mush in the middle. luckily it's perfect as a muffin mix. feel free to cut the honey in half!
https://www.allrecipes.com/recipe/235521/grain-free-banana-bread/
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from loseit - Lose the Fat https://ift.tt/2MLdIaH
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