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  • The Holiday Recipe Swap: Baked Goods
  • Author avatar
    Kristen Bocanegra
  • Healing & Supporting WellnessThe Basics: Food & Nutrition
The Holiday Recipe Swap: Baked Goods

This season, or anytime of year, why not try making a few healthy substitutions to your favorite baked good recipes? Here are some easy ways to put a healthy and delicious spin on your ovenable creations.

Baked goods:
White Flour: White Whole Wheat Flour

White whole wheat flour is a bit more dense than regular flour but can be used as a 1:1 substitution for almost all baking needs. For Gluten-free try using 2/3 Brown Rice Flour & 1/3 Quinoa Flour.

Butter/Oil: Unsweetened Apple Sauce/Avocado
Start by replacing half the amount of butter/oil with apple sauce or mashed avocado. Apple sauce will make your baked good more dense so it works best for breads. Avocado works well with cookies and other chewy baked treats.

Sugar: Honey/Maple Syrup/Raw
Honey is sweeter than sugar so less is required. Use 3/4 cup for every cup of sugar replaced and decrease the liquid in your recipe by 1/4 cup. Adding a pinch of baking soda will help even out the recipe's acidity. For raw agave, use 2/3 cup for every 1 cup of sugar replaced and reduce the amount of liquid in your recipe by 1/4 cup. Because both are liquids, using honey or agave will produce a denser baked good which will brown more easily. Try reducing the cooking temperature by 25 degrees and slightly increase the cook time.

  • Author avatar
    Kristen Bocanegra
  • Healing & Supporting WellnessThe Basics: Food & Nutrition

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