It probably depends on your personal definition for the word "good." The following isn't what I eat myself, but they are two suggestions from a YouTube personality who often gets hundreds of thousands and sometime even millions of views.
Eating Healthier
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Thanks, actually I am not currently doing any major physical activities just a normal routine, but sometimes I feel like that the body is not working up to its full capabilities.
Replacing Dates with Extract
Based on the other recipes I just glanced at, the following amount of pancake batter would call for ¼ to ½ of a tablespoon of sugar.
Given that I initially equated 2 drops of monk fruit extract to 1 teaspoon of sugar, and 6 drops to 1 tablespoon (and 96 drops for every cup, which equals 1 teaspoon of extract) it would seem I should substitute the 2 Medjool dates with 2 to 3 drops of monk fruit or stevia extract.
Based on the other recipes I just glanced at, the following amount of pancake batter would call for ¼ to ½ of a tablespoon of sugar.
Given that I initially equated 2 drops of monk fruit extract to 1 teaspoon of sugar, and 6 drops to 1 tablespoon (and 96 drops for every cup, which equals 1 teaspoon of extract) it would seem I should substitute the 2 Medjool dates with 2 to 3 drops of monk fruit or stevia extract.
I will give this a try
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Then I should probably mention that not only do I leave out the salt and the 1/4 tsp of baking soda... I think I also cut the baking powder in half, to only one teaspoon instead of two. And since I would always have to figure out what to do with the other half of a banana, I now just put in the whole thing. (The bananas I buy are not very large.)
Okay I got you, thanks
Why are some brownies more like cake whereas others are more like fudge?
By the way, given that the combining of sugar molecules with water molecules forms a strong bond that leads to a soft, moist texture... if you bake with stevia or monk fruit extract in place of sugar, the end product (judging by the chocolate cake I made a couple of weeks ago) is going to be more crumbly than what one might consider normal.
By the way, given that the combining of sugar molecules with water molecules forms a strong bond that leads to a soft, moist texture... if you bake with stevia or monk fruit extract in place of sugar, the end product (judging by the chocolate cake I made a couple of weeks ago) is going to be more crumbly than what one might consider normal.
Coconut Macaroons recipe - Search - https://duckduckgo.com/?t=ffsb&q=Coconut+Macaroons+recipe
Carrot Cake Recipe Compare and Contrast
Each of the three "normal" recipes use a total of 2 cups of sugar when you combine the brown sugar with the granulated sugar. So, if you are going to cut the recipes in half, that would be a total of one cup of sugar, which is equal to 1 teaspoon of stevia/monk fruit extract in place of the 3 Medjool dates used in the Microwave Carrot Cake recipe.
Each of the three "normal" recipes use a total of 2 cups of sugar when you combine the brown sugar with the granulated sugar. So, if you are going to cut the recipes in half, that would be a total of one cup of sugar, which is equal to 1 teaspoon of stevia/monk fruit extract in place of the 3 Medjool dates used in the Microwave Carrot Cake recipe.
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