I’m always looking for recipes that make my mornings with my little one easier — and, of course, healthy options for breakfast! This breakfast muffin recipe is one I go back to again and again because our son, Georgie, loves them! They’re the perfect size for his lunchbox, and I’m happy that I can feed him something delicious and good for him (and for me!)

Our family loves the taste of these muffins; they’re naturally sweetened with bananas and a touch of honey, and the Greek yogurt helps give the muffins a slight tang while also helping to keep them nice and moist.

Plus, my Healthy Breakfast Muffins recipe is packed with healthy ingredients that will keep you and your little ones nourished for a long time. These morning muffins are made with whole wheat flour and oat flour, which are packed with fiber, which will keep everyone full and happy until lunchtime. Bananas add vitamin C and potassium to the mix. Greek yogurt is also a great alternative to other fats, like oil, and has high protein, making it a great addition. 

I also like to use honey instead of sugar, as it has a lower glycemic index, which means your blood sugar won’t be raised as quickly, and you can avoid the dreaded sugar crash.

Give these muffins a try this week, and let me know what you think!

Table Of Contents

• Tools You Need To Make Healthy Breakfast Muffins
• Ingredients For Healthy Muffins
• How To Make Healthy Breakfast Muffins
• Nutritional Information
• Can I Make Muffins In Advance?
• FAQs
• Gemma’s Pro Chef Tips
• More Healthy Breakfast Recipes

Tools You Need

• Measuring cups and spoons
• Mixing bowls
• Potato masher
• 12-cup muffin pan
• Paper liners or parchment paper

Healthy Breakfast Muffin Ingredients

• Whole wheat flour: I use whole wheat flour for this recipe because it is a bit denser, which helps keep you full for longer. Plus, whole-grain foods are a great healthy choice!
• All-purpose flour: I also add a bit of AP flour to these muffins; I find it helps keep the muffin a bit lighter.
• Oat flour: Oat flour is a lot like whole wheat flour, but it adds a nice nutty taste.
• Baking soda and baking powder: These are the rising agents in the muffins.
• Salt: I tend to add salt to everything, even the sweetest of my desserts because it helps bring out all the other flavors.
• Bananas: Bananas help flavor and sweeten these muffins. Plus, the natural moisture in the bananas helps to keep your muffins moist.
• Greek yogurt: Greek yogurt helps add a slight tang to the muffins, which gives them a nice, complex flavor and helps keep the muffins moist. Plus, it’s chock full of protein! 
• Eggs: Eggs are what will hold your muffins together.
• Honey: I like to use a natural sweetener for recipes I want to be healthy, and honey is my usual go-to.
• Vanilla extract: A little vanilla, like salt, helps bring out the other flavors of a recipe.
• Coconut oil: I opt to use coconut oil instead of other fats because it’s a tad healthier and superb at keeping things moist!

How To Make Healthy Muffins

1. First, you will need to combine the dry ingredients (whole wheat flour, all-purpose flour, oat flour, baking powder, baking soda, and salt) in a medium bowl.
2. In a separate bowl, mash the bananas very well with a fork and then add the wet ingredients (yogurt, honey, eggs, vanilla extract.)
3. Combine the wet and dry ingredients until they just combine. Try not to overmix!
4. Then, drizzle in the melted coconut oil and mix until combined. 
5. Divide the batter into a 12-cup muffin pan lined with paper liners or parchment paper.
6. Bake for 17-18 minutes in a preheated oven at 350°F (180°C.)

Nutritional Information

When making breakfast for our son, I try to make it as healthy as possible (don’t worry about Georgie, he gets plenty of treats in this house!)

I love these muffins because:

• They only have 188 calories per muffin.
• They’re packed with 5 grams of protein!
• They are relatively low-fat.
• They contain plenty of fiber.

Can I Make Muffins Ahead Of Time? Can I Freeze Muffins?

Yes, you can make muffins in advance. I love making a batch of these muffins in order to grab and go. I like to make them on a Sunday, then have them stored in an airtight container at room temperature for Monday and Tuesday. 

But I think the best way to make muffins ahead of time is to freeze them! Once the muffins are cooled, I pop them in an airtight container or Ziploc bag and freeze them. When I’m ready to pack Georgie’s lunch box, I defrost them in the microwave.

FAQs

How do I know when my muffins are cooked?

A good way to test if your muffins are done baking is to insert a wooden skewer into the center of one of the muffins in the middle of the tray. If it comes out clean, it has finished baking. Since these muffins tend to get dry if they’re overcooked, try testing them about 5 minutes before the 17-18 minutes of bake time is up. 

Why are my muffins stuck to the paper liner?

While not the end of the world, sometimes your muffins may stick to the paper liners you use in your cupcake tin. Be sure you let your muffins cool completely before you remove the paper.

Why are my muffins dry?

These muffins do tend to dry out if you overbake them, but there may be a few reasons why your muffins are dry. One reason could be that your oven temperature is too high; every oven is different and sometimes what you set your oven to is not the actual temperature. 

Another reason is that you simply baked the muffins for too long. Be sure to start testing for doneness five minutes before the recommended bake time. 

You could have also overmixed the batter. It’s tempting to just keep stirring, but stop as soon as your ingredients are fully combined! 

Gemma’s Pro Chef Tips For Making Healthy Breakfast Muffins

• Be sure that all of your ingredients are at room temperature for the best results.
• When baking with bananas, the riper the better! I always throw overripe bananas in an airtight container or bag into our freezer so I can defrost them and make these muffins at a moment’s notice! Be sure to peel your bananas before freezing them to make using them even easier. 
• You can add 1 cup (5 oz/142 g) of chopped, toasted nuts to the batter just before filling the muffin tin.
• Be careful not to overbake these muffins, as they can taste a bit dry.
• Try my Homemade Oat Flour! 

Want More Healthy Breakfast Recipes? Try:

• Overnight Oats With 3 Delicious Flavors
• Healthy Chocolate Ice Cream For Breakfast
• Healthy Breakfast Crisp (Gluten Free!)
• Banana Nut Muffins (Paleo, Vegan, and Gluten-Free)
• Homemade Granola Bars (Sugar-Free, Grain-Free)

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Georgie’s Healthy Breakfast Muffins

My Healthy Breakfast Muffins make for a healthy, easy, and delicious grab-and-go breakfast — and they're Georgie approved!

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 12 muffins

Calories 188kcal

Author Gemma Stafford

Ingredients

• 1 cup (5 oz/142 g) whole wheat flour
• ¾ cup (3 ¾ oz/105 g) all-purpose flour
• ¼ cup (1 ¼ oz/35 g) oat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 small bananas (9 ½ oz/270 g/1 cup mashed)
• ½ cup (4 oz/115 g) Greek yogurt
• 2 large eggs, at room temperature
• 2 tablespoons (1floz/30ml)honey
• 1 teaspoon vanilla extract
• 6 tablespoons (3floz/90ml) melted coconut oil

Instructions

• Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners. Set aside.
• In a medium bowl, combine the whole wheat flour, all-purpose flour, oat flour, baking soda, baking powder, and salt.
• In a separate medium bowl, mash the bananas well with a fork. Whisk in the yogurt, eggs, honey, and vanilla extract.
• Combine the wet and dry ingredients until just combined. Lastly, drizzle in the melted coconut oil and mix to combine.
• Divide the batter evenly among the prepared muffin cups. Use all the mix to fill the wells.
• Bake for 17 -18 minutes or until a wooden skewer inserted in the center comes out clean. (Just a note: bake these until they are just done, then remove them from the oven. They tend to get dry if they are over-baked.)
• Allow to cool before eating. Store leftovers in an airtight container at room temperature for up to 2 days. I like to freeze mine once cooled, then defrost them in the microwave to pack them into Geoge's lunch box.

Nutrition

Serving: 1muffin | Calories: 188kcal | Carbohydrates: 25.1g | Protein: 4.9g | Fat: 8.1g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.8g | Cholesterol: 31.5mg | Sodium: 210.1mg | Potassium: 149.2mg | Fiber: 2.5g | Sugar: 7.2g

The post Georgie’s Healthy Breakfast Muffins appeared first on Gemma’s Bigger Bolder Baking.

Have you ever scoured the internet searching for healthy baking recipes only to find that the recipes may not be what you were looking for? I’ve definitely been there. That’s why I’m going to analyze that catch-all term of baking “healthy,” and what it can mean to help you know if a recipe fits your definition of healthy!

Disclaimer: This blog does not provide medical advice. This blog post is meant to provide general information and open a discussion surrounding health and food. The following information, and any link to other websites, should not be considered medical advice. If you or another person has a medical concern, please contact your health care provider or seek other professional medical treatment.

The Confusing Definition Of “Healthy”

The word “healthy” has a broad definition, which can be confusing. If we pull out the Merriam-Webster dictionary, we get the basic definition: “beneficial to one’s physical, mental, or emotional state.” For this article, I’m only going to focus on the physical part of health — although I know my mental health improves after eating a sugary treat! 

That definition can be confusing because it can mean many things. To some, being healthy might mean watching one’s calories and staying on a “diet” to lose or maintain weight. Others may interpret that as eating more clean and unprocessed foods to improve their health from the inside without changing their physical appearance. Although I find those to be the most common interpretations of healthy baking, there are so many more ways it can be defined, and none is the “correct” way to interpret it. 

I also want to note that “guilt-free recipes” can be categorized in the same way, but I want to stress that, if eaten in moderation, you shouldn’t feel guilty for treating yourself with dessert, healthy or not.

Clean Vs. Low-Calorie Baking

Clean Baking

• Made with more natural, unprocessed ingredients
• Unprocessed foods tend to have more nutrients than their processed counterparts
• The caloric value of clean foods is not necessarily lower than the processed alternative
• Examples of clean baking substitutions:
  • Replacing sugar with honey or other unprocessed sugars
  • Replacing all-purpose flour with whole wheat flour or other unprocessed flours
  • Replacing butter with coconut oil

Low-Calorie Baking

• Usually targets calorie-rich foods in baking and replaces them with lower-calorie substitutes
• Examples of low-calorie baking substitutes:
  • Replacing butter or oil with light butter, light margarine, applesauce, yogurt, pureed pumpkin, etc.
  • Replacing sugar with a zero-calorie sugar substitute such as Splenda, Stevia, Swerve, etc.

How To Interpret What “Healthy Recipe” Actually Means

In my opinion, the best way to determine what a recipe means when it has the word “healthy” in the title is to analyze the ingredients and the calorie count. Ingredients listed above, under the clean baking section, probably constitute a clean or cleaner baked good. 

The amount of calories that constitutes a low-calorie dessert is subjective. I consider something approximately 100-150 calories a serving or less to be low-calorie, but depending on your diet, it can be different for everyone. Websites such as MyFitnessPal are a quick and easy way to calculate a recipe that doesn’t have a calorie count.

Why Misinterrpreting “Healthy Baking” Is A Problem

There’s no clear-cut line regarding what is clean vs. low-calorie or anything else that might fall under the “healthy baking” umbrella. I’ve found that if a dessert is labeled healthy, it probably means it’s better for you in one way or another than the original. For example, a “healthy cupcake” recipe could mean it has fewer calories or is made with cleaner ingredients than a standard cupcake (or sometimes both). 

Misinterpreting what a recipe means by “healthy baking” is an issue because someone may be watching their weight and find a “healthy brownies” recipe that they think will help aid their weight loss, but those brownies could have the same amount of calories or more as their counterpart. If people believe they are eating healthy but see no progress, they’ll naturally be confused. Also, if a recipe is labeled “healthy,” it may cause people to eat more of it than they would if it wasn’t labeled healthy as they thought this treat was beneficial for them.

Just because a food is healthy in one aspect of your health doesn’t mean it’s an all-around healthy food. Let’s think about one of my favorite cereals, Honey Nut Cheerios. Every box says this cereal “can help lower cholesterol as part of a heart-healthy diet.” And yes, this is actually true! The soluble fiber from oats is scientifically proven to reduce LDL (bad) cholesterol, which can help reduce the risk of heart disease and heart attacks. 

That being said, each cup of Honey Nut Cheerios contains 12 grams of sugar, about ¼ of the sugar a person should consume daily. Therefore, someone who is diabetic or prediabetic should probably avoid foods with that much sugar, but you should always consult a doctor first. 

Searching For Your Definition Of Healthy

Instead of searching for “healthy recipes,” try being more specific to your needs. If you’re trying to lose weight, try searching “low-calorie desserts” or “desserts for weight loss.” If you want to find clean desserts, search for “clean-eating desserts” or “unprocessed desserts.” 

The word healthy has way more definitions than what I’ve covered, so feel free to be even more specific when finding recipes to meet your needs. If you have diabetes, heart disease, or any other illness that may prompt you to eat differently, search for recipes that suit your diet.

Learn More About The Science Of Baking!

• Baking Without Sugar & Baking With Sugar Substitutes
• 7 Best Egg Substitutes for Baking & How to Use Them
• Enhancing The Taste of Sugar (And The Science Behind It)
• Using Salted Or Unsalted Butter For Baking

The post What Is “Healthy Baking?” Clean Vs. Low-Calorie Baking appeared first on Gemma’s Bigger Bolder Baking.

I love a good, healthy snack when I’m out — and for a lot of people, that means protein-packed energy bars. If you’re like me, you’re a big fan of the easy meal… and less of a fan of the pricey protein bars you find at the grocery store.

So I set out to develop a DIY Clif Bar recipe made with all the healthy foods I love, like Medjool dates, salted peanut butter, and of course, chocolate. These natural sugar energy bars are also made with agave or honey being the only sweetener!

These Peanut Butter Chocolate Chip No-Bake Clif Bars not only have the perfect combination of sweet, nutty, and salty flavors — their texture seriously rivals the bars you find in the store. I pack my chocolate chip homemade Clif Bars with rice cereal, oats, flax seeds, and chopped peanuts. Every bite is crispy, crunchy, and chewy, all at the same time.

If you love Clif Bars, try this recipe to make other flavors with your favorite dried fruit, nuts, nut butter, and other traditional granola-bar mix-ins!

Are Clif Bars Gluten Free?

Not all Clif Bars are certified gluten-free. You can make this a gluten-free Clif Bar recipe by using certified gluten-free ingredients!

To ensure your copycat Clif Bars are gluten-free, pay attention to what rice cereal you use, as all cereals include different ingredients. Also, pay mind to which quick-cooking oat brand you are using. Often, you will see “Certified Gluten Free” marked on the proper products. You want to be sure your flaxseed is certified gluten-free as well. 

Some of these products may naturally be gluten-free but have been made in facilities where there has been cross-contamination.

Be sure to read all ingredients on the packages.

Homemade Vegan Clif Bars Recipe

You can make homemade Clif Bars vegan friendly by using agave instead of honey and vegan chocolate chips! Some vegan chocolate chips you can find in your grocery store include brands like Enjoy Life, Simple Truth, and Lily’s. Stores like Trader Joe’s and Sprouts have their own brand of vegan chocolate, too! Be sure to read all ingredients on the packages.

Tools You Need To Make Peanut Butter Chocolate Chip Homemade Clif Bars

• Measuring cups and spoons
• 8-inch (20-cm) square baking dish
• Food processor
• Saucepan
• Mixing bowl

Gemma’s Pro Chef Tips For Homemade Chocolate Chip Clif Bars With Peanut Butter

• Medjool dates work best in the recipe. Other dates can be too dry.
• If you don’t have salted peanut butter, add ½ teaspoon salt to the food processor when you blend the dates.
• Heating the dates, peanut butter, and honey makes it easier to coat the dry ingredients thoroughly.
• You can make this with almond butter and chopped almonds if you wish.
• Replace the chocolate with raisins or chopped dried cherries for peanut butter and jelly-inspired energy bars.
• You can wrap these bars individually in plastic wrap to make them easy to throw in a lunch box.

Try My Favorite Healthy Treats

• Keto Sugar Cookies
• 3 Ingredient Gluten-Free Flatbread
• Light-As-Air Vegan Meringues (Made With Aquafaba)

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Peanut Butter Chocolate Chip Clif Bar

These peanut butter chocolate chip homemade Clif bars are the perfect to-go snack. Get this easy, no-bake recipe now!

Course Lunch, Snack

Cuisine American

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Servings 9 people

Author Gemma Stafford

Ingredients

• 1 cup (5 oz/142 g) pitted Medjool dates
• ⅔ cup (5 oz/142 g) salted peanut butter
• ½ cup  (5oz/142g) agave or honey
• 1 cup (1½ oz/42 g) crisp rice cereal
• 1 cup (3 oz/85 g) quick-cooking oats
• ¼ cup (1¼ oz/35 g) peanuts, chopped
• 2 tablespoons ground flax seeds
• ½ teaspoon ground cinnamon
• ¼ cup (1½ oz/43 g) finely chopped semisweet chocolate

Instructions

• Line an 8-inch (20-cm) square baking dish with parchment paper. Set aside.
• In the bowl of a food processor, add the dates, peanut butter, and agave or honey and process into a paste.
• Heat this mixture in a saucepan over low heat, or in the microwave for about 1 minute, until warm and loosened.
• Transfer to a medium bowl and add the crisp rice, oats, peanuts, flax seeds, cinnamon, and chocolate chips. Stir or knead together until evenly combined.
• Press evenly and firmly into the prepared pan, then cover and refrigerate until firm, about 1 hour.
• Cut into 9 bars and store in an airtight container in the fridge between sheets of parchment paper for up to 10 days.

The post Peanut Butter Chocolate Chip Homemade Clif Bars appeared first on Gemma’s Bigger Bolder Baking.

Healthy and portable snacks that are as tasty as they are good for you are hard to come by — but Larabars certainly fit that bill. You can find them in most grocery stores, and their ingredients are simple whole foods. But there’s just something in me that when I taste something good, I’ve got to try making it for myself! Plus, they’re quite a bit cheaper to make than they are to buy.

And thus, my Apricot Almond Homemade Larabars were born! With just 10 minutes of prep and about an hour in the fridge to chill, apricot almond energy bars couldn’t be more convenient to make.  

I use just three pure, nutrient-packed ingredients for my DIY Larabars: raw almonds, apricots, and Medjool dates. This copycat Larabar recipe is great for adults and kiddos alike — not only are they delicious, but their slightly dense and chewy texture is seriously addicting! I’d probably eat the whole batch if they didn’t leave me feeling so full!

What Types Of Dates Should I Use For Homemade Larabars?

I recommend using whole, pitted Medjool dates. Medjool dates have the best water ratio for making homemade Larabars and have a wonderful vanilla flavor.

Avoid pre-chopped dates; they’re often coated with sugar or oat flour, leaving them too dehydrated. If pre-chopped dates are all that’s available, rehydrate them in hot water for 2-3 minutes before adding them to the food processor with your other ingredients. 

Are Larabars Vegan?

As store-bought, brand-name Larabars are all vegan, this is also a homemade vegan Larabar recipe! This is also a gluten-free Larabars recipe!

The magic of these healthy energy bars is that they use few ingredients. In this case, just dates, almonds, and apricots. Be sure to use the best quality ingredients you can find, so your homemade Larabars recipe turns out perfect!

How Do You Make No Bake Larabars?

While you only need three simple ingredients to make this recipe, you will need a food processor in order to process them into the right consistency for a proper Larabar recipe. After processing your ingredients, you simply pat them into a baking pan and refrigerate them for about an hour. No baking is needed!

How Long Do Apricot Almond Homemade Larabars Last?

Homemade Larabars don’t last as long as the bars you’ll find in the store. According to their website, Larabars have a shelf life of 9 months, thanks to their “multi-layer package that keeps out UV light.”

Since we don’t have access to air-tight UV-proof multi-layer packaging, our homemade apricot almond Larabars will last up to 7 days in the refrigerator.

Tools You Need to Make Apricot Almond Bars

• Measuring cups and spoons
• Food processor
• 8-inch (20-cm) square baking dish

Gemma’s Pro Chef Tips For Making Apricot Almond Bars

• Use dried fruit that hasn’t been sitting around for a long time; they might be too hard and dry to blend properly.
• Use as little water as possible (or none at all), or your bars may become too sticky.
• Instead of pressing these into a pan, you can scoop and roll these onto balls or flattened discs.
• To keep these bars from sticking, you can press unsweetened coconut flakes into all sides.
• Try freezing the bars for 30 minutes before cutting for a crisp edge.

Keep Baking With These Healthy Recipes

• Healthy Banana Nut Muffins (Paleo, Vegan, and Gluten-Free)
• Vegan Tropical Eton Mess
• Gluten-Free Cherry and Almond Tart
• Healthy No Bake Brownies (Vegan)
• The Greatest Healthy Pumpkin Bread (Low Sugar, Low Carb)

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Apricot Almond Larabar

My simple 3-ingredient Apricot Almond Homemade Larabars are a healthy, portable, vegan snack — plus they're no bake!

Course Breakfast, Lunch, Snack

Cuisine American

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Servings 9 people

Author Gemma Stafford

Ingredients

• 1½ cups (7½ oz/213 g) pitted Medjool dates
• 1 cup (5 oz/142 g) raw almonds
• 1 cup (5 oz/142 g) dried apricots
• 1 tablespoon water (optional)

Instructions

• Line an 8-inch (20-cm) square baking dish with parchment paper. Set aside.
• In the bowl of a food processor, add the dates, almonds, and apricots and process for 3 to 4 minutes until ground and dough-like. (If, after a few minutes of processing, the mixture still seems dry and crumbly, add 1 tablespoon of water and keep processing.)
• Transfer the mixture to the prepared baking dish and spread, using a separate piece of parchment paper, and evenly press the mixture into the dish.
• Cover and refrigerate until firm, about 1 hour.
• Cut into 9 bars and store in the fridge between sheets of parchment paper for up to 7 days.

The post Apricot Almond Homemade Larabars appeared first on Gemma’s Bigger Bolder Baking.

As a host, it’s hard to think of anything that would be more impressive than serving wine and cheese with your own homemade wheat thins. This copycat Wheat Thin cracker recipe gives you everything you know and love about those addicting crackers, except since they’re homemade, they taste unbelievably fresher. 

This homemade cracker recipe calls for a combination of whole-wheat flour, all-purpose flour, and a tad bit of sugar. The result is a classic snappy cracker that is perfectly crispy and salty, with just the slightest sweetness.

I love serving these homemade whole-grain crackers alongside my Blue Cheese Compound Butter before our main meal — but be warned, some of your guests may eat too many and not have room for the main course! 

How To Make Crackers At Home

I’ll admit that making crackers at home isn’t something that crosses most people’s minds, but the result is hard to deny. Homemade crackers are surprisingly easy, and once you have a taste of how fresh and crispy they are, I don’t think you’ll go back to store-bought! 

To make crackers, you first need to make a dough. Making wheat thin dough isn’t unlike the process of making typical pastry or biscuit dough. First, you combine your dry ingredients, and then you cut in cold butter.

Then, it’s just a matter of rolling, cutting, and baking. You want to roll this dough very thin and then, using either a pizza cutter, a knife, or a cookie cutter, cut out squares and transfer them to a baking sheet. 

They’ll only take 6 to 8 minutes to bake! 

Why Do Wheat Thins Have Holes?

Store-bought wheat thins, and most crackers, have holes — but why? The holes, which are called “docking holes,” help ventilate the crackers. Air expands as the crackers bake, which causes air bubbles to form. Sometimes they burn since they are much thinner than the rest of the cracker, and sometimes they pop and leave big craters in your cracker. The same reason you will dock a pie crust! 

Since I do not have access to a factory that houses a docker machine, I use a toothpick to poke about 6 to 9 holes in each cracker to let the air escape.

You don’t want to overdo it on the holes, though. If you poke too many, too much steam will escape, and your crackers will end up dry and hard. 

Tools You Need To Make Homemade Wheat Thins

• Measuring cups and spoons
• Mixing bowls
• 2 Baking sheets
• Parchment paper

Gemma’s Pro Chef Tips For Making Wheat Thins At Home

• A touch of all-purpose flour helps this dough roll out a bit thinner and taste more delicate.
• The thinner you can roll these crackers, the crispier they will be.
• Use a ruler and a pizza cutter to cut these crackers.
• You can use cutters to cut these crackers into any other shape that you wish!
• Try these spread with a touch of Savory Compound Butter or served on a charcuterie board.

Try More Homemade Crackers!

• 4-Ingredient Homemade Goldfish Crackers
• Homemade Olive Oil Matzah Cracker Recipe
• Homemade Graham Crackers

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Homemade Wheat Thins

My homemade Wheat Thins are crispy, slightly sweet, and perfectly salty. Not to mention, they're crazy easy to make!

Course Breakfast, Lunch, Snacks

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Servings 75 crackers

Author Gemma Stafford

Ingredients

• ¾ cup (3¾ oz/105 g) whole-wheat flour
• ½ cup (2½ oz/71 g) all-purpose flour
• 1½ teaspoons granulated sugar
• ½ teaspoon salt, plus more as desired
• ¼ cup (2 oz/57 g) butter, cold and diced
• 4 - 5 tablespoons ice water

Instructions

• Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, combine the whole-wheat flour, all-purpose flour, sugar, and salt.
• Cut in the butter with a pastry blender until crumbly, then stir in the ice water and knead briefly until a dough is formed. Wrap in cling wrap and chill for at least 30 minutes.
• Divide the dough in half and, working with one half at a time, roll out the dough on a lightly floured surface as thinly as possible. Cut into 1¼-inch (3-cm) squares and transfer to a prepared baking sheet. (They don’t really spread so there’s no need to space them too far apart.)
• With a toothpick, poke 6 to 9 holes in each cracker. Sprinkle with additional salt, if desired, then bake for 6 to 8 minutes, until golden brown and crisp. Repeat with the remaining dough. I like to bake only 1 sheet at a time.
• Let cool completely, then transfer to an airtight container. Store at room temperature for up to 1 week.

The post Homemade Wheat Thins appeared first on Gemma’s Bigger Bolder Baking.

After many requests for a dairy-free and Vegan Caramel Sauce option, it is finally here! This recipe is not just for vegans, but all caramel fans, and it’s actually way less finicky than traditional caramel sauce. 

Lots of store-bought caramel sauces are full of artificial ingredients and flavorings to make them last longer and “taste better.” Well, this recipe is here to show you you can make homemade vegan caramel sauce with just a few store-bought ingredients you probably have in your cupboard right now. This Vegan Caramel Sauce recipe is made by simply simmering coconut milk, maple syrup, and a pinch of salt. When the sauce has reduced down into a thick caramel, I take it off the burner and add vanilla and coconut oil. These last 2 ingredients make the sauce glossy, rich and full of flavor. 

I cannot tell you how yummy and addictive this Vegan Caramel Sauce is. Whether as a topping for ice cream or as an addition to my morning oatmeal, this sauce is perfect to pair with just about everything. This recipe is a “must-try” for all you Bold Bakers, vegan or not!

What Makes This Vegan Caramel Sauce Easy?

Usually, caramel sauce has to be babysat and can easily burn leaving you with an acrid or bitter caramel. This caramel thickens low and slow on the stove requiring just an occasional stir from you.

Tools You Need To Make Vegan Caramel Sauce

• Large heavy bottom saucepan
• Whisk
• Measuring cups and spoons
• Airtight storage container

Gemma’s Pro Chef Tips For Making Vegan Caramel Sauce

• Customize your flavor by using rum extract instead of vanilla extract.
• Add ¼ tsp coarse salt at the end for salted caramel.
• Steam releases when you stir this caramel so be sure to keep your hands and face away before stirring.
• Reheat using a double boiler method aka bain-marie.

Can You Use Other Sweeteners?

Any sugar that caramelizes can be used in equal volume. 

Can You Use Other Dairy-Free Milk?

Yes, the reason for the coconut milk is that it is high in fat, and this enriches the sauce. Another type of nut milk will give you a thinner result.

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

Get more Bold Baking Alternative Baking Desserts including my Vegan Brownies and Healthy Nutella Recipe (Vegan) recipes!

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Vegan Caramel Sauce Recipe

My best Vegan and Dairy Free Caramel Sauce is in response to many requests for a delicious, easy to prepare caramel topping for many desserts.

Course Ingredient

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 20 -25

Calories 94kcal

Author Adapted from Feelgreatin8.com

Ingredients

• 2 cans full-fat coconut milk
• 1 cup (10oz/283g) maple syrup
• a pinch of sea salt
• 2 tablespoon coconut oil
• 4 teaspoons vanilla extract (optional)

Instructions

• In a large saucepan with a heavy base, combine coconut milk, maple syrup, and salt.
• Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
• Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
• Stir a little more often towards the end to keep the bottom from burning.
• Remove from the heat, add the vanilla, then pour the caramel into a bowl and let it cool for about 5 minutes.
• Store in the fridge in an airtight container for about 2 weeks. To reheat bring to a bubble over a double boiler.

Nutrition

Serving: 1g | Calories: 94kcal | Carbohydrates: 11g | Fat: 5g | Saturated Fat: 5g | Sodium: 8mg | Fiber: 1g | Sugar: 10g

The post Vegan Caramel Sauce appeared first on Gemma’s Bigger Bolder Baking.

This dairy-free chocolate buttercream recipe makes a deliciously silky and flavorful frosting that’s just as scrumptious and easy to spread on my Beyond Moist Vegan Chocolate Cake or my paleo, vegan, and gluten-free Banana Nut Muffins for an extra treat.

How is this different from traditional buttercream? Instead of using dairy butter, this recipe was crafted using vegan butter, and any whipping cream or milk has been replaced with non-dairy milk. If you’ve never worked with vegan butter or non-dairy milk, I’ll help walk you through it! 

What Butter Should I Use For Vegan Buttercream? 

For this recipe, you want to find a non-dairy butter that is unsalted and in stick form. You want your butter to be as firm as possible, so stay away from vegan butter found in tubs or butter that is described as a “spread.” 

You also want to find a dairy-free butter with a high-fat percentage, 78% and above, so you have to go with quality here — don’t use a non-dairy butter that is mainly made of water. Some brands that I like are Miyoko’s, Earth Balance, and Country Crock Plant Butter.

If your non-dairy butter doesn’t have enough fat, then the buttercream will be very soft and a bit difficult to work with.

What Non-Dairy Milk Can I Use To Make Chocolate Buttercream?

If you need a milk substitute for buttercream, you have a lot of options. Feel free to use your favorite non-dairy milk for this frosting recipe. Nut milk, coconut milk, soy, oat milk — anything goes! Keep in mind what liquid you choose will change the taste of the buttercream slightly, so a neutral alternative milk option may be ideal. Also, be sure that your non-dairy milk does not have added sugars, as this may make the buttercream too sweet.

Can I Freeze Vegan Chocolate Buttercream? 

Yes! You can freeze dairy-free buttercream in an airtight container in your freezer for up to 2 months. Be sure to allow the frosting to come to room temperature before using. You can also store this in your refrigerator for up to 5 days. 

Tools You’ll Need To Make Vegan Chocolate Buttercream

• Measuring cups and spoons
• Electric stand mixer or hand mixer

Gemma’s Pro Chef Tips For Making Vegan Chocolate Buttercream

• Use vegan butter in stick form, not in the tub, or your frosting will be too soft and be sure to try to find butter with a high-fat percentage.
• Always take the time to sift your cocoa and powdered sugar to ensure that there are no lumps! Nobody likes lumpy frosting.
• Change up the flavor by replacing the vanilla extract with a ½ teaspoon of peppermint, orange, or almond extract.
• This frosting gets very soft at room temperature – cakes or cupcakes frosted with this buttercream will need to be refrigerated.

More Recipes!

If you loved this recipe, you’re going to love these, too.

• How to Make Cream Cheese (Bold Baking Basics)
• 3 Homemade Cream Cheese Flavors For The Perfect Bagel Bite
• How To Make The Best-Ever Vanilla Buttercream Frosting
• How to Make Clotted Cream
• How To Make Stabilized Whipped Cream

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

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Vegan Chocolate Buttercream Recipe

Take a sweet & fluffy buttercream recipe and turn it on its head, and you've got my Vegan Chocolate Buttercream recipe — and nobody will be able to tell the difference.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Servings 4 Cups

Author Gemma Stafford

Ingredients

• 1 cup (8oz/225g) unsalted non-dairy butter in stick form (softened)
• ¾ cup (3oz/5g) cocoa powder (sifted)
• 3 cups (12oz/340g) powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 3-5 tablespoons non-dairy milk

Instructions

• In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), whisk the butter and cocoa powder first on low, then, once combined, on medium-high speed until fluffy, about 3-4 minutes.
• Lower the speed to low and add gradually whisk in the powdered sugar until combined.
• Add in the vanilla extract and 3 tablespoons of non-dairy milk and mix until combined. If the frosting is too thick, add the remaining milk, 1 tablespoon at a time, until the desired consistency is reached.
• Use immediately or cover and refrigerate until ready to use. Re-whip before using.
• Store leftover frosting in the refrigerator for up to 5 days.

The post Vegan Chocolate Buttercream appeared first on Gemma’s Bigger Bolder Baking.

Making your own gluten-free oat flour couldn’t be easier, and all you need is one ingredient — oats! Even if you aren’t gluten-free, oat flour recipes are absolutely delicious. It’s a fantastic flour substitute, but it also gives a great texture and flavor to cakes, cookies, my homemade oat flour pancakes, and loads of delicious desserts! 

I’m sure you have plenty of questions about baking with oat flour versus all-purpose flour, so let’s get into the nitty-gritty! 

What Type Of Oats Should I Use?

If you’re wondering what kind of oats can be used to make this flour, the answer is old-fashioned rolled oats or quick-cooking oats. All you have to do is pour your oats into a blender or food processor (one of my savvy Bold Bakers even mentioned using a coffee grinder!) and blend until the oats turn into a fine powder, not unlike AP flour. 

How Much Oat Flour Equals Regular Flour?

This flour has a different density and texture than AP flour. If your recipe calls for 1 cup of regular white flour, substitute it for 1 1/3 cup of oat. If the batter or dough seems too stiff, add a little more liquid. Get the full recipe down below.

Gemma’s Pro Chef Tips

• Be sure to sieve the flour after you blend it to remove any lumps of oats.
• Flour made from oats works wonderfully in recipes that call for eggs. Since it is gluten-free, eggs add the missing structure to a recipe. 
• When baking with oat flour, especially pancakes, I let the batter rest to make sure all the ingredients have the time to meld together. 

How Do I Store Oat Flour?

You can store your flour in an airtight container for up to 8 weeks! If you pop it in the fridge, it will also have a longer shelf-life.

Get More Bold Baking Basics

• Sugar Substitutes Chart
• Weight Conversion Chart
• Make Cake Flour
• Make Brown Sugar
• Make Self Raising Flour

Make more gluten-free flours including Almond Flour and Chickpea Flour.

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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How to Make Oat Flour

Easily learn how to make oat flour. Whether you eat gluten free or not, oat flour adds a lovely taste and texture to your baking.

Course Ingredient

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Gemma Stafford

Ingredients

• Rolled oats (not steel-cut oats)

Instructions

• Using a high powered blender blend the oats for roughly 2 minutes until fine and the consistency of flour.
• Sieve the oat flour to remove any lumps of oats.
• Store in a labeled airtight container for 8 weeks or even in the fridge

Video

The post How to Make Oat Flour appeared first on Gemma’s Bigger Bolder Baking.

I’m so excited to be giving you guys the tools to take your favorites and reinvent them.

One of the first things we think we need to eliminate from our diet to get healthier is bread. While cutting back on carbs and gluten can be good for you, you do not need to give up on light fluffy and savory bread! The recipe for my 3 Ingredient Gluten-Free Flatbread is made with things you likely have on hand if you’re into alternative baking, but you may never have combined before.

From breakfast burritos to wraps, to little personal flatbread pizzas, these versatile flatbreads are about to become one of your healthy staples!

How To Make Almond Flour

One of the main ingredients in my 3 Ingredient Gluten-Free Flatbread recipe is almond flour. This ingredient is what differentiates my flatbread from the wheat-based ones that are not the most friendly to a gluten-free or low-carb lifestyle.

For those that might not already know, almond flour is simply almonds ground into a fine powder and used as a gluten-free flour. It’s a great replacement for flour or wheat flour, as it has no gluten or wheat with the added value of fiber, healthy fat, and a lovely texture. If you can’t find almond flour at your local store, you can easily make it at home by following Gemma’s recipe for Almond Flour.

What Is Tapioca Starch?

Tapioca starch is the other major ingredient in my flatbread recipe. Tapioca starch, made from the dried ground cassava root, might sound unusual but it’s very commonly used as a way to add elasticity and chew to gluten-free baked goods.

This alternative flour works with the almond meal to bind the flatbread together. It also makes the flatbread nice and sturdy, perfect for rolling up burritos or wraps. If you can’t find tapioca starch, you can replace it with arrowroot flour or potato starch. I personally like tapioca starch the most as it has the most natural flavor and the lightest texture.

Is The Consistency Of Gluten-Free Flatbread Different From Regular Flatbread?

The texture of my Gluten-Free Flatbread is light and chewy with a nice crispness on the outside. I suggest serving this while still warm, as it really has a nice crust and nutty flavor.

Once cold or at room temperature, the gluten-free bread remains soft and fluffy but is slightly less crisp. I suggest making a batch and keeping them in the fridge. The next morning, just pop them in a frying pan with some scrambled eggs, bacon, and salsa, and BAM! You’ve got the tastiest gluten-free and paleo breakfast burrito in town!

So, consistency-wise, using this absolutely gluten-free flatbread recipe gets as close as you can possibly get to a regular flatbread.

What You’ll Need To Make Your Homemade Flatbread That’s Easy And Delicious

• Large bowl
• Whisk
• Non-stick pan
• Wire rack
• Measuring cups

How To Make Flatbread That’s Gluten-Free

It’s simple, and you’ll be on your way to an easy, gluten-free bread experience in no time (and make sure you get the recipe with all the measurements down below):

1. Combine almond flour, tapioca starch, salt, and garlic in a large bowl.
2. Add coconut milk and whisk.
3. Heat non-stick pan on medium. Add coconut oil or ghee and melt.
4. Spoon 1/3 cup of batter into pan.
5. Cook flatbread for 3 minutes for one side, before flipping to another side for 1 to 2 minutes until golden brown.
6. Remove from heat and transfer to wire rack.
7. Repeat until all the batter is used.

How Long Can You Store This Flatbread?

As mentioned, the flatbread is best when served fresh — but it does keep and reheat very well for up to 3 days. To store it, just cover it in an airtight container and place it in the fridge.

How to Serve 3 Ingredient Gluten-Free Flatbread

The best part about my 3 Ingredient Gluten-Free Flatbread recipe is that is can be used in so many ways.

From filled with avocado, tomato, and wrapped up for a vegan lunch, to dipped in creamy hummus, if you think it’s a good idea it probably is. I like them all on their own brushed with a little ghee and topped with fresh herbs. I encourage you all to get creative and serve dip or wrap these any way you want with your favorite things.

Is Flatbread Healthy?

In general, flatbread is a healthy alternative to bread. It’s lower in calories and higher in fiber. On top of that, it doesn’t have to much fat either. And since this flatbread is gluten-free, it’s even healthier.

While a typical flatbread might 234 calories, a gluten-free flatbread has around 126 calories.

Looking For A Regular Flatbread Recipe?

If you’re looking for a flatbread recipe with all-purpose flour, yogurt, and baking powder, try Gemma’s Flatbread recipe with only 3 ingredients.

Get More Healthful Recipes!

• Easy Keto Crepes
• Best Keto Bread Recipe
• Vegan Brownies

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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3 Ingredient Gluten-Free Flat Bread

My 3 Ingredient Gluten-Free Flatbread recipe will give you everything from breakfast burritos to wraps, to little personal pizzas!

Course bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 139kcal

Author Olivia Crouppen

Ingredients

• 1 cup (4oz/115g) almond flour*
• 1 cup (4oz/115g) tapioca starch*
• 1 can (387g/13.6oz) coconut full fat milk*
• 1 teaspoon coconut oil (or ghee for frying)

Optional add-ins:

• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 tablespoons (1oz/28g) butter (or ghee)
• fresh parsley (or cilantro, chopped)

Instructions

• In a large bowl combine the almond flour, tapioca starch, salt, and garlic — if using.
• Add in the coconut milk and whisk to combine until you have a smooth thick batter. 
• Heat a large non-stick pan over medium heat. Add in the coconut oil or ghee and allow to melt.
• Once the pan is at an even, moderate heat, spoon 1/3 cup of the batter into the pan, allowing the batter to spread out, it should be roughly an 8-inch circle (although you can make the flatbread large or smaller if desired).
• Cook the flatbread on the first side for about 3 minutes or until tiny bubbles begin to form around the outside. Flip the flatbread and allow to cook on the other side for about 1-2 minutes until golden and brown. Remove from the heat and transfer to a plate or rack. Repeat this process until all of the batter is used. This should make about 6 flatbreads.
• Serve the flatbread while warm and crisp. If desired, brush with butter or ghee and sprinkle over fresh chopped herbs. 
• Cover and store leftover flatbread in the fridge in an airtight container for up to 3 days. 

Video

Notes

*The almond flour in this recipe cannot be substituted for another flour

*The tapioca starch can be substituted for arrowroot flour or potato starch, but my suggestion is you give tapioca starch a try. 

*If you want to use lite coconut milk, you can, but I prefer to use full-fat coconut milk 

Nutrition

Serving: 1flatbread | Calories: 139kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Sodium: 4mg | Sugar: 1g | Calcium: 20mg | Iron: 0.5mg

The post 3 Ingredient Gluten-Free Flatbread appeared first on Gemma’s Bigger Bolder Baking.

One of the most common questions we’re asked here at Bigger Bolder Baking is how to cut down on the sugar, and which sugar substitutes to use. Well, baking without sugar is my specialty, and I would say it’s a great place to start when adjusting your style of cooking and baking. That’s right, I suggest cutting the sugar first, instead of going gluten-free or even skipping dairy (unless you have allergies and medical sensitivities).

Why? Because the sugar substitutes I have come to love to work with can be swapped 1:1 for sugar. That means with no adjustment to all of your favorite recipes, you can be baking sugar-free! And these healthy sugar substitutes or also the best sugar substitute

Below is my list of alternative sweeteners that are just as sweet as sugar and a bit about them, and I highly encourage you all to give them a go next time you decide to whip up something sweet!

How To Bake With Lakanto Sugar Substitutes

Lakanto Sugar/Sweetener is derived from monkfruit, which looks like a small green gourd. The monkfruit is picked and dried, then the sweetness is extracted from the dried fruit. This means Lakanto is 100% naturally derived, vegan, and no-GMO.

While Lakanto brand monkfruit sweetener provides a lovely sweetness, it’s zero glycemic — in other words, it’s a zero-calorie alternative sugar making it great to use if you are diabetic or looking to regulate your sugar intake. Lakanto makes brown sugar, white sugar, and even powdered sugar that can be used 1:1 for sugar. I love the ease of baking and cooking with this as it works like a charm and has no bitter aftertaste like Stevia.

[ Here’s an easy chart with other common Sugar Substitute ideas, like Honey, Agave, and More ]

In addition to 3 different kinds of powder sweetener, Lakanto also makes a Maple Syrup alternative that I also love to cook with, bake with, and add to raw desserts. The only downfall of this sugar replacement is that after being heated, then cooled, the sugar can crystallize and have a slightly gritty texture. To avoid this, I suggest desserts that are baked with Lakanto that are then cooled should be reheated before enjoying to ensure they have the correct texture!

How To Bake With Swerve

Swerve is a somewhat natural sweetener that measures cup-for-cup just like sugar. Swerve, similar to Lakanto, is made from ingredients found in select fruits and starchy root vegetables, and it contains no preservatives or flavors and is also a zero-calorie option — so this is also great for those who are medically avoiding sugar.

That said, the Swerve sugar substitute is made of a combination of erythritol, oligosaccharides, and natural flavors. While this bakes very similarly to sugar, it CAN have an aftertaste to some people because of erythritol, which is a sugar alcohol. That’s why it’s my second favorite sugar substitute. You will see that I do use this, but not quite as often as monkfruit-based sweeteners.

How To Bake With Stevia

If used in the right recipe, liquid Stevia can be the best substitute for the job — the trick is to know what kinds of recipes.

The Stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Stevia has no calories and is 200 times sweeter than sugar. In other words, Stevia really should be used sparingly. In my early days of alternative baking, I would bake an entire pan of brownies with just 5 drops of Stevia!

While this did add sweetness, I could always tell the recipe was missing the “oomph” it had when baked with sugar, though. I really do like to use liquid Stevia when making raw or liquid desserts. This is great for sweetening up drinks, smoothies, puddings, mousse, raw food, nut butter… The list goes on, but what all these things have in common is that they are all cold — not baked — desserts.

Baking With Coconut Sugar (My Favorite Naturally Occurring Sugar)

Coconut sugar, also called coconut palm sugar, is a natural sugar made from coconut palm sap, which is the sugary fluid of the coconut plant. Think of it as the maple syrup of the coconut palm. Coconut sugar substitutes perfectly for sugar perfectly too.

Regular table sugar, and other processed sugars like high fructose corn syrup, don’t contain any vital nutrients and therefore supply “empty” calories. The reason I like to bake with coconut sugar is it is lower glycemic and does retain quite a bit of the nutrient found in the coconut palm. If I do not want to use a sugar substitute, I always reach for this before regular processed sugar.

Coconut sugar has a malty brown sugar-like flavor naturally and can be used in place for sugar 1:1 like the other substitutes. So if you’re asking yourself, “What can I substitute for brown sugar?” coconut sugar is a great option for a brown sugar substitute.

Baking with Date Sugar and Dates

Dates are one of my most favorite dried fruits. For those who don’t know, dates are the dried fruits that hang off of the date palm trees. Whole dates have become a very popular way to sweeten both raw and baked desserts because they’re naturally sticky, moist, full of fiber, and most importantly, they are a “whole food” — in other words, they have undergone no manipulation or processing.

Dates and date sugar are versatile and easy to use, as they’re often used in place of coconut sugar or used in their whole dried form.

Baking with Barley and Rice Malt Syrup

Barley malt syrup and rice syrup are great to use in place of liquid sweeteners like maple syrup, honey, or Lakanto maple syrup. Both are completely unrefined liquid sweeteners made from soaked, sprouted barley and rice. They differ slightly in flavor but both have a consistency that is similar to molasses and golden syrup, but are tasty substitutes for honey.

These can be used 1:1 for other liquid sweeteners.

Baking With Xylitol or Erythritol

Erythritol is a sugar alcohol used as a low-calorie sweetener. Erythritol is part of a class of compounds called sugar alcohols. This includes xylitol, sorbitol, and maltitol. Most of them function as low-calorie sweeteners in sugar-free or low-sugar products.

Most sugar alcohols are found in small amounts in nature, especially in fruits and vegetables. The way these molecules are structured gives them the ability to stimulate the sweet taste receptors on your tongue without actually containing any refined sugar.

Erythritol is the most natural of all the other sugar alcohols, and in small amounts, I do like to use this with things that are not going to be baked, such as no-bake or “raw” desserts. When baked, I find this has a bit of an aftertaste and unusual feel in your mouth, which is why I prefer to use one of the above sweeteners when baking.

Tips And Tricks For Sugar Substitutes

Store them at room temperature. Seeing as the constitution of these granulated sugar substitutes is very different than refined white or brown sugar, they can become drier and harder over time. I suggest storing all powder sugar substitutes in an extra airtight container at room temperature in a cool, dry place.

Break up the lumps. If not used within around 6 months, these confectioners’ sugar substitutes can age and harden or become stale in texture. If this happens, they can be broken up and used as normal in your recipe. In other words, don’t be alarmed if you see any lumps in your sugar subs.

FAQs For Sugar Substitutes

What is the closest sugar substitute in terms of consistency? Monkfruit sugar, also known as Lakanto sugar, is the closest alternative to sugar in this respect.

If your sugar substitutes yield a gritty texture, what can you do? Basically, you want to make your sugar substitute is in powder form.

Try Some Of These Out In Some Recipes!

• Gluten-Free Chocolate Cupcakes with Sugar-Free Frosting
• Flourless Chocolate Cake
• Vegan Chocolate Chip Cookies

And don’t forget to follow Bigger Bolder Baking on Pinterest!

The post Baking Without Sugar & Baking With Sugar Substitutes appeared first on Gemma’s Bigger Bolder Baking.