Below is a list of my commonly used ingredients. Unless otherwise noted, buy organic!
Many alternative sweetners are out there today, but while they may be lower calorie, are not HEALTHY by any means. Artificial sweetners such as Splenda and Nutrasweet. Instead I use either Stevia or Agave Nectar.
Agave can be found at your local grocery or health food store. Although it is still a refined sugar, it’s glycemic index is much lower than that of regular sugar, meaning it is absorbed more slowly in the digestive process, and therefore better for blood glucose control.
More preferably, I try to use Stevia as my go-to sweetner. Stevia is a natural sweetner derived from leaves of the Stevia rebaudiana plant. It is calorie free and does not possess the same hunger inducing properties that many other artificial sweetners are said to have. Careful though, it can be 30 times sweeter than sugar!
I use almond flour when possible, as it is high in protein, but low in carbohydrates and sugars. Unblanched almond flour is best and most easily substituted into recipes.
Whole wheat flour
If Almond flour is not available or easily substituted, I opt for whole wheat flour. While it may have more carbohydrates than that of Almond flour, it is higher in fiber and less refined and processed than traditional all-purpose flour. Two variations exist: whole wheat flour and whole wheat pastry flour. The latter should be used when making something more delicate such as a cupcake.
I love, love, love, this bread! Ezekiel Bread is flourless, organic, sprouted whole grain bread. It is full of sprouted grains, wheat, soybeans, lentils, and seeds which provide high-fiber, as well as protein!
Some recipes require coconut oil. It is made from fresh coconuts and is a nutritious oil for cooking without cholesterol or trans-fats. This oil, which can be found at the health food store, is also beneficial for hair, skin, stress relief, cholesterol levels, weight loss and many more.
I often use oats or even oat flour instead of whole wheat flour. Again, oats have a lower glycemic index as well as less gluten.
I opt for sea salt over traditional table salt simply because it is less processed and refined.