Grated or finely ground, the nut is a great substitute for white flour. In the form of mus, it serves vegans as a butter alternative. Coconut flour.
The dried, slightly sweet coconut meat is very good for baking. In addition, it is rich in fiber, cholesterol and gluten free. Soy flour.
With soy in flour form can be z. B. well sauces bind. When baking you should use soy only as an additive, because it is very rich. Poppy.
The seeds are particularly rich in protein and high-quality fat and a tasty fiber source. Especially in pastries, poppy seeds are excellent. Kernels and seeds.
Rich cakes, muesli or bread with valuable fiber sources: sunflower and pumpkin seeds, linseed and chia seeds as well as sesame contain important nutrients. Sugar substitutes.
These include, among others, the sugar alcohols sorbitol and erythritol or xylitol, also known as birch sugar. This has 40 percent less calories than table sugar, but also does not sweeten so much. For this, xylitol is tooth-friendly. Stevia.
The herbal sweetener is 300 times more intense than table sugar, but it does not crystallize and can z. B. Do not make biscuits crispy. As an additive in baking but you can reduce the sugar consumption.