My make - your - own vanilla cake mix also contains dairy in the form of buttermilk powder, but in that recipe, you can
replace the buttermilk powder with an equal amount, by weight, of coconut milk powder or blanched finely ground almond flour.
The company has used the same powder for popcorn, and said the advantages it gives biscuits is that it can
replace buttermilk powder and vegetable shortenings to extend shelf life.
Not exact matches
I used 1 3/4 C Sprouted Spelt Flour, 1/2 C honey to
replace all sugar, browned butter, 1/2 C raw cocoa
powder, 1/2 tsp vanilla, 1/2 tsp almond extract and
replaced buttermilk with raw soured milk... pre-bake, topped with coarse Celtic Sea Salt and handful of uber dark chocolate chips ~ cus that is just how I do things... EXCELLENT!
I found that you could dial back the sugar in most recipes quite a bit and not miss much (though, if you find that you do, a dusting of
powdered sugar or a
powdered - sugar — lemon - juice glaze works well here); that a little whole - wheat flour went a long way to keep muffins squarely in the breakfast department; that you can almost always
replace sour cream with
buttermilk or yogurt, but I like sour cream best.