The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

questions about Canned pumpkin (pumpkin puree) vs applesauce in baking and coconut flour

proteinbaker's picture
proteinbaker

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
proteinbaker's picture
proteinbaker


Mini Oven's picture
Mini Oven

Applesauce is a lot sweeter than pumpkin so keep that in mind.   Whey powder?  (sounds dry)  How much are you using?  Coconut flour is a nut flour, got any favorite nuts?  You could take some dried coconut and pulse it shortly (be careful. too long and it turns into a butter) in a kitchen processor or grinder with blades.  You could also use dried bread crumbs or a little less measure of rolled oats.

Welcome to TFL!  

ibake's picture
ibake

Both pumpkin puree and applesauce will act as an emulsifier in your cake. As Mini Oven said, be aware the flavor will be different.  I suggest you use an unsweetened applesauce.  Coconut flour is available from Bob's Red Mill. It is usually in the nutrition section of stores and can also be found on Amazon.