Missy-- I just made my first sneaky recipe (the brainy
brownies) and so far, they smell great (and the batter tasted pretty
good, too!) I can't wait for my husband and toddler to taste them!
My question is: Can I use whole wheat flour instead of the mix of
whole and white?: What about natural sugar cane instead of the white
sugar? WHERE O WHERE can I find a few nutritional information about
the recipes?
Tomorrow I am going to try the mac & Cheese! Thank you for this great
cooking experiment I will have this summer!
Sara W., MO
Summer Experiment
0 TrackBacks
Listed below are links to blogs that reference this entry: Summer Experiment.
TrackBack URL for this entry: http://www.thesneakychef.com/cgi-bin/mt/mt-tb.cgi/201
Hi Sara,
So glad you took the time to write! I happen to be in the test kitchen
today, so your email is perfectly timed. Feel free to use all whole
wheat flour or a whole grain "pastry" flour (like Eagle Mills - find at
amazon
http://www.amazon.com/s/ref=nb_ss_b/104-0570271-6342329?url=search-alias
%3Daps&field-keywords=whole+grain+pastry+flour&x=0&y=0 ) - it's finer
and better consistency, but same nutritional profile as whole wheat
flour. You can get it at Whole Foods and other natural markets or a
good grocery store.
As for the sugar, I use Sugar in the Raw in most recipes, but sometimes
it's too coarse for muffins and cakes and it leaves little air holes.
In that case, find a finer consistency natural or organic sugar.
As for nutritionals, go to my website and on the Free Recipes, the
nutritionals are at the bottom. We're adding more and more every week,
so check often www.TheSneakyChef.com
And please look at my new book:
http://www.amazon.com/Sneaky-Chef-Kitchen-Hiding-Healthy/dp/0762433205/r
ef=sr_1_1?ie=UTF8&s=books&qid=1198336967&sr=1-1
You'll find over 125 more sneaky recipes!!
All my best,
Missy