It’s not like moms have a ton of time to bake with small children clinging to their ankles. I myself can hardly get 5 minutes to chop veggies for dinner without first making sure my toddler is parked in front of the TV. But when I do have time to bake, I try to bake healthy. What mom doesn’t want that? Especially with fall approaching, I’m revving up my mixer. Because there’s no better time for baking!!
Whether you are baking cakes or something savory, there are ways of making your recipe healthier without compromising flavor or texture. There are modifications you can make to most dishes that will mean you consume fewer calories and a more nutrient-dense dessert–no flavor sacrifices necessary. Here are a few tips from my kitchen on making your baking just a little bit healthier.
The Advantages Of Dark Chocolate
If a recipe asks you to include chocolate, use the dark variety that has at least 70% cocoa content. This is processed in a totally different way to milk chocolate and has far less sugar as well as antitoxins to help keep you healthier. It also has fewer calories, and although it may cost a little more it is well worth every cent. Better yet, look for dairy-free chocolate.
White Whole Wheat Flour
Replace one cup of the flour in your dish with a cup of white whole-wheat flour. This is made from white wheat. It is slightly milder tasting than the regular whole-wheat flour but has all the same nutrients and fiber. The texture of your cookies, or whatever else you are baking, will be just as good but they will be a healthier option.
Sugar Substitutes
Healthy sugar substitutes for baking have been developed. They have a different chemical structure and are much sweeter than sugar so you need less. There are also natural sweeteners, such as fructose, which is extracted from fruits. This is also much sweeter than the usual sugar mentioned in recipes and with either of these options, you only need about half the amount of white sugar.
Use Low-Fat and Healthier Versions
Most baked dishes need a little fat in them but using a low-fat version is fine and will not alter the taste. Even better, you could stop using fattening and unhealthy oils and instead use things like avocado and coconut oils, which are much better for you. Don’t use fat – free though as your dish will be drier than it should be and may have a rubbery texture.
Cheat With The Chips
If your chocolate chip recipe says to add 2 cups of the chips, swap them for one cup of mini morsels and no one will notice the difference. Because they are so much smaller, they spread out well in the mixture and there does not seem to be any less chocolate than if you had used the regular ones.
Let Fruit Sweeten
Many fruits are natural sweeteners and you can add them more of them to a recipe and put a little less sugar in. Of course, this does not apply to all fruits, lemons being a typical example of one that is sour. However, strawberries and mashed apple or pears will do a fine job of sweetening a fruitcake, muffins or pie. Just make sure you look up ratios for your swaps on Pinterest before replacing ingredients.
Prunes And Dates
These are two underrated fruits that do not get used enough. Blended dates, for example, are a great addition to brownies. They add color, improve the texture and mean you can use less fat. They are also a good way to get fiber into your diet. Let me say it plain: dates are AWESOME.
Prunes are a good source of iron that can be blended and mixed in many different recipes, but they are also good on their own. Warm them a little and add a small amount of non-dairy ice cream for a truly mouthwatering dessert.
Cooking in a healthier ways does not mean you have to have meals that are tasteless by any means. And these tips are particularly good if you are a diabetic or suffer from some other medical condition that requires you to cut your sugars or fats.
Do you have any baking tricks you use on a regular basis? I’d love to know! Drop a comment!
Always looking for ways to cook and bake healthier. I use unsweetened applesauce in place of oil in my banana and zucchini breads and no one would ever know the difference. Thanks for the other tips.