Get Floured
Continued from our Retreat & Renew Daily Tip.
Four flours to add more nutritional punch to your baked goods.
Almond flour
With vitamin E, magnesium and protein, almond flour offers a wonderful addition to baked goods. For cookies, cakes and quick breads, you can substitute up to 50 percent of the white flour in the recipe with almond flour. Almond flour will not rise, so do not use it in dough-goods.
Garbanzo Bean flour
Full of iron and protein, garbanzo bean flour adds nutrients without adding calories to baked goods. You can substitute up to 25 percent of white flour with garbanzo bean flour. (Too much and it will taste like a garbanzo bean.)
Spelt
Wheat-free (not gluten-free, however) spelt can be substituted one for one with white flour in recipes. It adds healthy monounsaturated fats to goods.
Quinoa
This ancient Incan grain is a wonderful addition and substitute for dough goods, like pizza. You can substitute up to 50 percent of white flour with quinoa flour.
