…use this, not that…
- Greek Yogurt for Mayonnaise and Sour cream: Marinades and dressings that call for mayonnaise can be substituted with an equal portion of greek yogurt. This also works for baking. (My favorite is Greek Goddess)
2. Agave Syrup for Sugar: Replace each cup of white sugar with 2/3 of a cup of agave and reduce the liquids by 1/4 cup. Brown Sugar is higher in its moisture content so liquids may not have to be reduced as much.
3. Avocado instead of Butter: Reduce your oven temperature by 25 percent and increase the baking time. This helps prevent your cake from rising up in the middle or caving in. One can also substitute half the amount of butter with mashed avocado, this cuts out the fat content by 40%.
4. Coconut Flour for Wheat Flour: Coconut flour is gluten-free, high in fiber and protein, low in starchy carbs, and provides a great source of healthy fats. It is a great replacement for wheat flour and other types of grain-based flours in baked goods and other recipes. For people with celiac disease, which is an autoimmune disorder that affects your small intestine, this is essential.