Other Ingredients Used in Recipes
The almond milk used in all recipes is Almond Breeze Unsweetened, with no added sugar. Either the vanilla or the original unsweetened varieties may be used. Unsweetened almond milk has only 40 calories per cup and has a low glycemic index.
Sour almond milk
Sour almond milk is used as an egg substitute in these recipes. Sour almond milk helps make the baked goods tender and moist.
To make 1 cup sour almond milk, simply put 1 T. apple cider vinegar in a measuring cup and add almond milk to make 1 cup total liquid.
Use 1 1/2 tsp. apple cider vinegar for 1/2 cup sour almond milk.
Use 3/4 tsp. apple cider vinegar for 1/4 cup sour almond milk.
Almond meal, also called almond flour, is simply raw almonds finely ground. Used to replace some of the flour in the recipes, almond meal adds protein, as well as vitamins and minerals.
Carob has no caffeine, which is the reason I prefer it. If you want to make chocolate baked goods instead of carob, simply substitute an equal amount of cocoa powder for the carob powder in each recipe.
Individual 3.9 oz.(111g) containers of Mott’s Natural applesauce with no added sugar were used in these recipes. These individual 1/2 cup containers are a perfect, convenient size for baking. These packages keep well in the pantry and there is no spoilage, which happens when an open container of applesauce is left in the refrigerator.