Any other bakers out there? Have any healthy recipes to share? Have any tips or tricks to turn your favorite recipes into healthier, bariatric-friendly goodness? I went Apple picking yesterday and made a big batch of Apple cinnamon bread and banana bread yesterday. Looking for more recipes. Dinners too! We only eat chicken, tuna or turkey, and get bored of the same recipes.

I suggest you check out the blog, "The World According to Eggface".

I have! Just wondering if anyone here had any favorite fall baking recipes to share.

I used to make some really good banana nut bread but it had a lot of sugar in it. I am thinking of trying an alternative with Spenda and seeing how it tastes.

My fiances dad tells me he has forgotten what the banana nut bread tastes like. That is his hint for me to make him some and I haven't in months!

I've been trying to alter recipes. I use white whole wheat flour instead of all-purpose (with just a touch more leavening to lighten it up), no-sugar-added applesauce instead of oil, and sometimes honey in place of sugar.

Edited September 15, 201411 yr by pookybear

How about coconut flour?

I love baking! My secret recently has been using EZ-Sweetz liquid sucralose (splenda), instead of the granular and everything comes out delicious. I'm going to take your suggestion and use unsweetened applesauce in place of the oil in baking.

Fall is usually a busy baking season for me, and I didn't get to do any last year as I was prepping for surgery then. Lately I have been baking so much, even if I don't eat it. Thankfully I have a boyfriend and a son who are more than happy to scarf down pumpkin bread, apple cider muffins and the like of which I won't eat now.

There's just something satisfying about baking; mixing everything up and smelling it bake in the oven. What I'm really looking for are some bariatric friendly holiday cookie recipes that don't use a ton of nut flours.

How about coconut flour?

I've never seen coconut flour

I love baking! My secret recently has been using EZ-Sweetz liquid sucralose (splenda), instead of the granular and everything comes out delicious. I'm going to take your suggestion and use unsweetened applesauce in place of the oil in baking.

Fall is usually a busy baking season for me, and I didn't get to do any last year as I was prepping for surgery then. Lately I have been baking so much, even if I don't eat it. Thankfully I have a boyfriend and a son who are more than happy to scarf down pumpkin bread, apple cider muffins and the like of which I won't eat now.

There's just something satisfying about baking; mixing everything up and smelling it bake in the oven. What I'm really looking for are some bariatric friendly holiday cookie recipes that don't use a ton of nut flours.

I always use applesauce instead of oil now. Doesn't change the taste but I swear it makes it more moist, and really cuts the fat!

Another good recipe site is Bariatric Foodie

recipes.html" rel="external nofollow">http://bariatricfoodie.blogspot.com/p/favorite-recipes.html

Banana nut bread, cupcakes, muffins, Cookies, casseroles, Soups, side dishes, Entrees, Breakfast dishes...... The bananas foster French toast is super yummy! I've tweaked some of the recipes by adding powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury unflavored powder for even mor Protein.

@@LumpySpacePrincess, I don't have a specific recipe for Cookies, but have heard of folks using the cookie-flavored Protein powder in place of (all or part?) of the flour.

@@LumpySpacePrincess, is the EZ Sweets liquid a 1:1 ratio for the sugar? I've been using Truvia baking blend and the results are less than stellar. Not bad exactly, just not good. I want to make a pumpkin bread, but I'll be really disappointed if I end up throwing most of it away like the other stuff I've made recently.

@@AngryViking The liquid Splenda is not 1:1. I think for a cup of sugar sweetness you'd only need 1/4 teaspoon of the liquid. For reference, I usually put about 7 drops in a cup of coffee vs. 3 packets of granulated Splenda. There are 800 drops in a bottle, so it goes a long way!

I play with my ingredients I have mixed 1/2 wheat flour and 1/2 almond and add one extra egg and it helps. I haven't tried all almond flour yet. But I bake without measuring which i know is not good. Almond flour raises your Protein up! Good luck share anything you find that is good. Oh and I used the blended brown sugar with splenda and some regular splenda instead of the sugar.

I've been playing with trying to make low carb breads and such by using almond flour/coconut flour/etc...and I just want to toss it out there that while these flours might be lower in carb & have a relative level of Protein because they're nut-based, they are VERY high calorie, and VERY high in fat content. It's all a matter of what you're supposed to be "watching" I guess, but I'm not very willing to make that trade, either :/

For replacing the oil with applesauce do you keep the same measurements? So if a recipe calls for 1/2 cup oil, do you use 1/2 cup applesauce? Thanks!