Jungnaut
YOLO Kunce
I wonder if there is a logical way to convert everyday recipes into ones that make use of almond meal, cassein, WPC or WPI? We all have recipes handed down to us which we want to use but for the sake of adventure don't we wanna make a high protein one instead? And preferably reduce the amount of fat and sugar as well AND have a final product that taste just as good. I dunno, is that too much to ask?
Example. Let's take this sultana bran muffin recipe which I love.
http://www.taste.com.au/recipes/36167/sultana+bran+muffins
The ingredients are:
Now I know I can sub 1/2c brown sugar with stevia mix, I've tried that already and its bellisimo.
But what about the 1-1/2 cup of self raising flour? Is it possible to sub that with a combo of almond meal and cassein? If so what proportion is best?
Please discuss and spoon feed me your culinary experiments (successful ones preferably).
Example. Let's take this sultana bran muffin recipe which I love.
http://www.taste.com.au/recipes/36167/sultana+bran+muffins
The ingredients are:
- 125g low-fat creamed cottage cheese
- 1/2 cup brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups self-raising flour, sifted
- 2 cups Kellogg's Sultana Bran
- 1 cup low-fat milk
- 1/2 cup pitted dates, finely chopped
Now I know I can sub 1/2c brown sugar with stevia mix, I've tried that already and its bellisimo.
But what about the 1-1/2 cup of self raising flour? Is it possible to sub that with a combo of almond meal and cassein? If so what proportion is best?
Please discuss and spoon feed me your culinary experiments (successful ones preferably).