Just curious if anyone has switched out white flour for wheat when baking, being a healthier alternative. If you have, could you truly tell the difference or is it best to keep things as is and just limit the baking all together (sad thought).
Also, I tried to use agave nectar as a substitute for sugar when I baked a lemon cake recently. I heard that 1/3 agave=1 cup of sugar. What it did equal was a super flat and stiff frisbee of a cake. So, any words of wisdom here would be appreciated as well.
If I could keep eating the good stuff, I would eat it every day, but we all know that doesn't make for a healthy girl. (More sad thought here....)
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