These are very good but I ALWAYS use organic extra virgin olive oil in baking, not canola or other refined oils which are so highly processed our cells do not recognize them as fats, let alone healthy fats. You cannot taste the olive oil in baked goods. I keep the oven at 325 degrees for all baked goods because EEVO has a "smoke point" of 325 degrees at which it oxidizes and forms free radicals, turning one of the healthiest fats into a health damaging one.
I used half the sugar and added a little stevia powder. I stirred a small chunk of cooked beet into the batter for color, then removed it instead of using chemical food coloring. With these changes I felt good about serving these, otherwise they're a flour/sugar bomb with artificial oil. Next time I'm going to try all purpose gluten free flour to save time... and experiment with a portion being coconut flour since it has such a low glycemic index. Thanks for the recipe, we love red velvet!
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These are very good but I ALWAYS use organic extra virgin olive oil in baking, not canola or...