I just got my mom´s banana recipe and I am starting to figure out how much whole wheat flour to substitute in for all purpose flour. According to this website, if you substitute 3/4 cups whole wheat for every cup of all purpose flour it should work out. I might also test out how substituting 1 cup of whole wheat to every cup all purpose flour would affect the recipe. My mom also said in her recipe that you could, optionally, substitute brown sugar for white sugar. I´m debating whether or not to include the effects of that change in my blog post. If I were to mention substituting brown sugar in, I would have to do more research. Researching would take extra time and I would not have enough time to do a second recipe if I wanted to.However, I am leaning towards doing the extra research.
Hi Nimisha! I think you should do the extra research for the brown sugar, since brown sugar has been shown to have added benefits when compared to white sugar. However, I do also think that doing another recipe and not substituting the white sugar for brown sugar would be awesome for your project and overall results as well.
ReplyDeleteIts good that you're finding healthy substitutes for ingredients! I read somewhere that you can also use flax seeds to replace butter, and you can sweeten baked goods with apple sauce instead of sugar. Good luck with your research!
ReplyDeleteYour project sounds amazing (and delicious haha). I think its so cool how you're working to make classic recipes healthier and better for us. Good luck with finding out how to make the substitutions and proportions :)
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