A few days ago I uploaded a post talking about applesauce, its benefits and its uses, so I thought this would be the perfect time to show you how I make my own homemade unsweetened applesauce. I use applesauce in a lot of my baking and you would be surprised at how easy it is to make at home! Essentially all you need are some apples, water, a peeler and a pan!
Whenever I mention xylitol, people say something along the lines of “it sounds too much like a chemical, so I think I’m going to stay away from it”. I don’t think you should dismiss an ingredient just because you don’t like the sound of it! The name xylitol comes from the Greek word ‘xyl’ meaning wood because it’s extracted from the bark of birch trees – it doesn’t get any more natural than that!
Quinoa is a grain that has gained a lot of popularity over the past few years although it had been consumed for thousands of years. Here’s a five reasons why you should include quinoa in your diet.
Coconut sugar is a natural sugar derived from the liquid sap of the coconut blossoms. It’s basically coconut nectar evaporated into sugar crystals. I love using coconut sugar in my healthy recipes, especially in baking. There are three main reasons why I like to use coconut sugar…
There are so many dairy free milk alternatives out there nowadays and although I’m not vegan and I do consume dairy, I still like to play around with dairy free milk alternatives like almond milk which I use in a lot of my recipes.
If you have never come across the words ‘nutritional yeast’ then I can imagine hearing it for the first time will be somewhat off putting. The word ‘yeast’ isn’t exactly associated with delicious food. Even I was hesitant to try it initially, but I soon changed my mind when looking it up and finding its flavour described as ‘cheesy’ and ‘nutty’.
Applesauce is a healthy, low calorie and low fat baking substitute for oil, butter and eggs. It’s also a great option for vegan baking. It works better for some recipes than others and you may need to adjust baking time when using applesauce.
Any avid baker will tell you that vanilla is one of the key ingredients in their pantry and that it brings most baked goods and desserts to life. It’s added to almost every cake, cookie, scone…you name it, vanilla is usually in that ingredient list.
I like using xylitol as a sugar free substitute because it tastes a lot more like sugar compared to other sweeteners I have tried. Although Stevia has zero calories and carbs, I find that it has a bitter aftertaste that I personally can’t stand. Many don’t mind or even notice it but to me it’s quite strong, so I prefer using Xylitol.
Here are five blueberry health benefits that you may not know about.
- Page 1 of 2