When it comes to baking, you really don’t need all that sugar! Sweet treats will still be sweet, even if you use half the amount of sugar the recipes calls for and you’ll feel better about eating those cookies. Also, you can add in some more fiber to those baked goodies by substituting half the amount of white, all purpose flour with whole wheat flour. I’ve already made all of these adjustments to my own recipes here on this blog.
For those of you who suffer from allergies, you will find many of these recipes are either gluten free, dairy free, soy free and/or nut free. For those recipes that can be converted into an allergen free recipe, you will see a note on how to make the substitutions. Please feel free to send along a comment if you have any questions and I’ll get right back to you with tips. My goal is to make these recipes versatile and available to everyone!
Chocolate Avocado Pudding, Gluten and Dairy Free
Dark Chocolate Fudge Brownies, Gluten Free
White Chocolate Macadamia Cookies