When it comes to substitutions, I wish I could answer each and every one of your questions. Unfortunately, I can’t. You see, I don’t have a crystal ball with the answers; they’re not in my head, they’re in my hands, but I’ll get to that later.
For me, baking involves the use of techniques and ingredients that come together in a magical way –each recipe is unique. Like my hero Virginia Satir, I believe in “leading the change process a half a step behind,” which has meant learning to use my senses and see what is called for in each recipe. In some ways, my recipes develop themselves as I test them. I let things happen and unexpected outcomes can be my friend during this process.
This observational experience in which I arrive at answers by using my senses –of sight, touch, smell and taste (sometimes sound too) is an organic process. I test and test my recipes until I arrive at something that appeals to me. After that, I give samples to my family. If they approve, I test the recipe without changing it, a few more times just to make sure I have something that is reproducible.
If you are looking for a substitute, I encourage you to validate these findings for yourself through trial and error. Feel free to experiment with the ingredients in my recipes and customize them to your needs, whatever those may be.
If you like to customize recipes to your individual preferences in terms of taste and nutrition, by all means, go wild and experiment! Just make sure to stop back by and leave a comment on your alchemical experience –and let us know your results.
So here’s my answer to your substitution questions. I don’t have a magic wand that I can wave to come up with the answers. But that doesn’t mean you can’t find them –just get out that bowl and spoon and start stirring!
Heather says
So glad you are leaning Paleo/Primal/elimination of neolithic agents of disease (phrase coined by the Archevore blog). I have often successfully substituted coconut oil for grapeseed oil and honey for agave in Elana’s recipes. Looking forward to all your future, healthier, paleo recipes.
Jamie W. says
Amen! :)
Laura C says
I substitute a half and half mix of Xylitol and Coconut Palm Sugar for the agave then add a bit of moisture by adding a bit of either apple sauce or almond milk. We have had great success. For recipes like the original cc cookies that do not have an egg just add an egg for the extra moisture. Light and fluffy – perfect!
The Xylitol has a zero glycemic index, the Palm Sugar has a low glycemic index but also adds great minerals since it is unrefined. If you use coconut oil it cuts the glycemic even index more.
Thanks Elena for not only changing our lives with your great recipes but also for creating this interesting group of blog followers! If you ever hold a Blog Readers convention in Boulder we will come!! (hint)
Lynnette says
Thank heavens for your site Elana and thank you to all of her readers. I learn so much here that confirms what I research. With the evolution of information about sweeteners and oils this forum helps me improve my health.
LuraFaye Motley says
I used Hazelnut oil in your breakfast bar recipe and it was delicious. Gave it a very buttery,yummy flavor. I also used Ginger Syrup instead of the agave in the breakfast bars.
donna says
i often substitute with fine results…i never use agave and have long substituted with raw honey-no problems….and i have never had a problem sub-ing coconut oil for any fat either….maybe i just got lucky??? ;-)
Alison says
My husband and I are both on a low carb diet for health reasons, which is why cooking with almond flour and your recipes are a Godsend to us. Unfortunately, healthy ingredients are not cheap, so it limits my experimentation, for fear of having to throw away an entire batch of something made with expensive ingredients. Both agave and honey are loaded with carbs and I use xylitol as my sweetener of choice(make sure to get the kind made from birch, not corn.) Sometime this works, sometimes not. If anyone has any advice on amounts of xylitol to substitute for agave/honey, I would be very grateful.
Amy Lippmann says
I have had good success using coconut nectar in place of agave or honey. It’s a great low-glycemic option.
vegetarian says
love new recipes! thanks for your posts!
Elies_Lie says
Tq fr sharing ur thought ellena, indeed… we have to try it by ourself by try and error and adjusting with our palate…
second time being here and I loves ur recipe ;)
Lynn Mann says
Your recipes are really good, My dad past away a year ago last May and on his birthday each year I would make him a scratch German cho cake. I have the antibodies for gluten so I made your German Choc Cake and the family said it was just as good as the orginal one I made, so you can pat yourself on the back for a job well done, also all of your recipes I have tried so far are really good. I do alot of almond flour and I like it alot.
Thank you
Have a blessed Christmas
Lynn Mann