Healthy Baking Substitutions To Try
You can have your cake and eat it too – by making your desserts healthier! These baking substitutes are essential when cutting out the unessential but keeping the taste intact. Keep this useful guide in mind when baking.
Try whole-grain flour
Replace up to half of the all-purpose flour in a recipe with whole-grain flour. Opting for whole-grain flour is a healthy choice that adds fiber content and makes your baking feel more filling and substantial. It has bran and oil-rich germ that makes the texture heartier. Choose the freshest available or opt for the stone ground one as it has the most nutritional value. Store in an airtight container or put in the fridge or freezer to prevent rancidity and consume not later than three months.
You can reduce sugar by about 20-30% depending on the recipe, without noticeable differences. Using applesauce, honey, molasses, coconut sugar or by adding fruits such as apples, bananas, pineapples, and berries will help cut the need to add too much sugar. You can also use sweet vegetables like carrots, zucchini and beetroots. Sugar provides essential moisture with our baked products so be extra careful when cutting down sugar or it may end up dry and tough, add a little more egg yolk instead of egg white. Adding some nutmeg, cinnamon and ginger will also help mask the lack of sugar. Another good substitute for sugar is figs and dates which are rich in iron and calcium.
Use low-fat dairy products
Opt for low fat dairy products or non-dairy milks such as nuts, soy, coconut and rice. Using low fat dairy products or non-dairy milks gives a lighter texture, but generally you wouldn’t notice the difference. Make sure to use spread with no less than 60% fat and is suitable for baking. Oil is also a good alternative as it can help make cakes moist and lovely – find recipes specifically designed to use oil. Puréed fruit is also a fat saving trick. Fat adds flavor and helps keep the texture tender, so don’t drop all the fat at once.
Add a fruit or vegetable
Try adding apples, carrots, or bananas to your baking mixes to boost nutrients and flavor. Using fruits and sweet vegetables is a nutritious way of keeping your cakes spongy. It will also add quality fiber to your cakes. These ingredients can be replaced by up to a half amount: oil, butter and shortening to canned or fresh pumpkin puree, mashed white beans, pureed prunes and squash. Be wise on choosing the recipe as there are a lot of ways to substitute ingredients.
Looking for recipes with baking substitutions? Here are some recipes to start you off for Healthier Baking!