Guest guest Posted September 17, 2002 Report Share Posted September 17, 2002 Looks like you can substitute the white flour easily..... Converting a 'regular' recipe to a 'more healthy' recipe is really very easy! The basis for making all quick breads, muffins, cakes and cookies is the same. They are all made from the same ingredients. The thing that makes a pancake a pancake and not a muffin has to do with the method of cooking and a minor variance in ingredient quantities! So, when you go to convert a recipe, remember that to make a pancake and not a muffin, you have to have the end mix equal the orginal recipe mix in it's texture (the amount of liquids have to equal the amount of dry ingredients). The following will give you some basic ideas about different, healthier ingredients and how to use them. About Sprouted Spelt. For all recipes, except for cakes, you can use the same amount of Sprouted Spelt Flour where the recipe calls for flour. When making cakes, I have found that you can use LESS Sprouted Spelt Flour than the recipe calls for. I make a Chocolate Zucchini Cake that orginally called for 2 1/2 cups of flour. Using this much Sprouted Spelt Flour made the cake very dense.....so I used 1 3/4 cup in the recipe the next time I made it and it came out perfect, light and fluffy, and delicious! About Converting Sugars. You can see from the recipes, that I frequently call for 'Sucanat'. Sucanat is a brand name for granulated cane juice and it is wonderful stuff. The organic sugar cane is juiced and the juice is dried. The resulting granules dissolve quickly in liquids and so you can use them just like sugar crystals; but they still retain the vitamins and minerals originally in the sugar cane juice. They have a slight molasses taste. The other dry sweetener I recommend and use is granulated maple sugar......but I treat it like gold because it's very pricey. You can use it in pretty much the same quanitity as the sugar called for in any recipe. If you chose to use a liquid sweetener (maple syrup, malt syrup, rice syrup, molasses or honey) instead of a dry sweetener, the one thing you have to remember to do is balance out this extra liquid addition in the final texture. You can do several things......you can lessen the other liquids in the recipe, like using less milk or yogurt or one less egg...or you can add more dry ingredients until the texture is right (remember that this will give you slightly more of your end product). Also, be aware that liquid sweeteners tend to make everything a little heavier and the baked texture slightly sticky (esp. the tops of cakes, quick breads and muffins); this is especially so for things like banana, pumpkin or zucchini bread. If you want a lighter texture, use dry sweeteners. When a regular recipe calls for brown sugar, you can subsitute sucanat or maple syrup or a combination of honey and a little molasses. You will end up with a pretty similar taste. About Oils and Butter. I tend to cut way back on the oils, shortening or butter that a regular recipe calls for. There are very few recipes that require the amounts of fat that are listed; shortbread-type cookies are one of these. I almost always use soft butter because of its ease in digesting and the great taste it adds to baked goods. But, again, I ususally cut the amount in half..... About Dairy Products and Liquid Additions. All dairy products are basically interchangeable! Because milk is so hard to digest, I use diluted yogurt instead. And if I want to add more richness, I will use diluted sour cream, cream cheese, blended cottage cheese or diluted kefir cheese. Remember that these cultured or soured dairy products will lower the sweetness of the end product and so will reguire you adding more sweetener to get the same affect. In most recipes. you can exchange the liquid needed to any other liquid. You can use any juice in a muffin, cake or pancake recipe or even just plain water. Experiment and taste. Since I tend to make all my cakes, muffins and quick breads the same way I make pancakes, by throwing everything together and never measuring, I use the taste method to decide whether I'm going to like the end product. So, stick those fingers in the batter and lick away.....and see if you like it....if not, change it now. Like most cooking, if it tastes good as you are making it, it's most likely going to taste good when it's cooked. News - Today's headlines Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2004 Report Share Posted March 27, 2004 At 04:54 PM 3/26/04, you wrote: >How many millilitres of EO are there in the Kg of oil you sell on your >wholesale site? Can I be sure that it would be the same wherever Kg was >listed on any site? essential oils have different specific gravities... so a kg of, let's say Vetiver, is going to have LESS than 1000 ml... while a very light oil may have 1100 ml... or more. there is no one size fits all answer to your question.... Your source for superb Essential Oils, Aromatherapy Accessories, Information, Books and more! Visit us at: <http://www.naturesgift.com> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2004 Report Share Posted March 27, 2004 Thanks so much Marge, I think that is exactly what I was looking for! I had no idea that it could vary by that much, I couldn't even begin to try to figure that out myself! Are specific gravities listed on the safety data sheets? I am sure I could find a formula somewhere. Maybe this is just more simple than I am making it! I really just was trying to figure out if it was worth it to buy in bigger quantities even if I were to be stretching (financially not oil wise, LOL!) it a bit! I did know that a Kg weighed 2.2 lbs, but again I would hit a brick (maybe steel) wall whenever I would try to think in liquids! Thank you so much for the info! Love, Paris - " Marge Clark " <marge Friday, March 26, 2004 6:16 PM Re: conversions > At 04:54 PM 3/26/04, you wrote: > >How many millilitres of EO are there in the Kg of oil you sell on your > >wholesale site? Can I be sure that it would be the same wherever Kg was > >listed on any site? > > essential oils have different specific gravities... so a kg of, let's say > Vetiver, is going to have LESS than 1000 ml... while a very light oil may > have 1100 ml... or more. > > there is no one size fits all answer to your question.... > > > > Your source for superb Essential Oils, Aromatherapy > Accessories, Information, Books and more! > Visit us at: <http://www.naturesgift.com> > > > > Step By Step Instructions On Making Rose Petal Preserves: http://www.av-at.com/stuff/rosejam.html > > To adjust your group settings (i.e. go no mail) see the following link: /join > Quote Link to comment Share on other sites More sharing options...
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