questions about Canned pumpkin (pumpkin puree) vs applesauce in baking and coconut flour
Hey everyone. This is my first post on this site and hopefully I'm in the right forum/subject area. I'm new to baking things and its my new found love. That being said I am a fitness enthusiast so I try to use receipes more aimed towards bodybuilders. Anyway, to the problem at hand.
1) As far as I can tell, the pumpkin (puree) here is used to add moisture and not particularly for the taste. I don't have puree on hand but I do have some apple sauce. I was wondering if I could substitute the apple sauce for the pumpkin puree? (the whey protein powder is very drying)2) The coconut flour is somthing I couldn't find anywhere. I did some searching and found that a good rule of thumb is 1 cup of flour = 1/3 cup of coconut flour. Does this sound about right? If not, are there any suitable substitutes?Any help will be greatly appreciated! :)Thanks in advance