The Healthy Way to Bake
We bake Pumpkin bread on Halloween or Thanksgiving or both! It tastes so good but the sugar and oils that contribute to its flavors are less than ideal for your health. We are going to put these substitutions to the test this fall and see if anyone notices!
Oil
Oils are used to bind the dry ingredients together so using apple sauce as a substitute will eliminate the fat from oil and add vitamins and fiber to your baked good. In fact, most fruit purees will work.
Eggs
Replace each egg with one banana or 2 tablespoons of ground flax seeds plus 2 table-spoons water.
White Sugar
Barley malt (1 cup sugar equals 1 1/3 cups barley malt) or Agave (1 cup sugar equals 1/3 cup agave) can be used instead of white sugar. Barley malt will add a richness to cookies and breads while agave will let you cut back on any liquid used in a batter.
White Flour
Whole-wheat flour is excellent in banana bread, pumpkin bread or bran muffins. Whole-wheat adds protein and still keeps treats light. If you are feeling adventurous, try almond meal. We have not tested it, but the sweetness from the almonds allows you to cut back on any other sweeteners in the recipe.
