INGREDIENT SUBSTITUTIONS

These desserts were tested and retested in different kitchens with different brands of products to ensure that they work exactly as written. The wholesome ingredients incorporated into these recipes were carefully balanced to ensure the tastiest results. Because blends of dry ingredients interact differently with different liquid mixes, it’s important to stick to the recipes as written. Otherwise, the results may not work or taste as good. Throughout, I’ve included variations or notes where other ingredients can be substituted. In general, you can make these recipes with a few other swaps, whether it’s because you’re missing an ingredient or want to try a different taste. Here’s a rundown of simple options:

• You can substitute all-purpose flour for whole wheat, white whole wheat, whole wheat pastry, or barley flour. Because all-purpose doesn’t absorb as much liquid, the baking time may be longer.
• Walnuts and pecans are interchangeable in any form. You can use whichever nuts you prefer when they’re whole or chopped, but you can’t substitute one form of ground nuts for another because of their varying fat contents and liquid absorption.
• When dried fruits are simply stirred into a mixture, any type can be used. When they’re cooked or blended, they need to be the variety called for.
• Neutral oil, such as grapeseed, can be used in place of liquid nut oils or olive oils (but not in lieu of butter or coconut oil). The resulting flavors won’t be as complex, but the formulas will still work.
• Water can take the place of translucent liquids, such as juice or tea. The mixtures will work even if they have less flavor. Other liquids, such as dairy, coffee, or cider, should be used where indicated.