To describe baking as a healthy activity may seem outlandish. Everyone enjoys a sweet confection now and again, but what if we told you there were things you can do to turn that cookie from foe to friend? Foodies and bakers alike have invested hours revitalizing dessert recipes to cut out the empty, processed ingredients that rapidly expand our waistline. Refined flour, sugar, and shortening take a backseat as we explore different ingredients to satisfy your sweet tooth!
your loved ones adhere to. Regardless of food allergies or intake limitations, everyone can and should be able to enjoy dessert from time to time without sacrificing flavor! Substitutions can impact your recipes’ texture, taste, and binding abilities- meaning extra time or effort may be required. Don’t let that deter you; use these substitutions below as your starting point! Choose ingredients based on what will logically go well in your flavor profile.
Axing eggs from recipes accommodates vegan eaters, while lowering fat and cholesterol content
Quantity adjustment: Approx. 1/4 cup per egg of the following ingredients (will vary based on
recipe)
Gluten free friends will benefit from this switch! These flour alternatives also yield higher fiber, less refined, flavor and texture changes than than traditional white flour.
Quantity adjustment: Often quantities remain equal to that of white flour
Swapping sugar for a healthier alternative may enhance the flavor and potentially be lower on the glycemic index.
Quantity adjustment: for most recipes halve the amount of sugar called for when using one of these substitutes:
1 serving = 2 small cookies, 1 starch and 1 fat
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