Ditch The Flour, Use Black Beans Instead
Chocolate cake and brownies are staples on every dessert table. And Chef Richard believes you can have your cake and eat it, too. What’s his trick? Cut out the refined white flour that’s filled with empty calories and devoid of nutrition. He recommends using black beans for the base of chocolate desserts instead — it’s an easy way to sneak in fiber and protein, and get a gooey, fudge-like consistency. When baking, swap out 1 cup flour for 1 cup black bean puree (about a 15 ounce can).
Skip the Lard, Add Avocado
“If you think fat is the enemy, think again,” says Chef Richard. His simple advice: Replace the unhealthy, saturated fats with healthy plant-based sources. Swapping avocado for the lard, butter, or shortening will add the same creamy texture and a dose of heart-healthy, monounsaturated fats to your baked goods
Reference: Everyday Health