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With baking season right around the corner, it is inevitable that sweet treats high in calories, added sugars and saturated fats will abound. If you are on the receiving end, these baked goodies can be enjoyed as part of a well-balanced diet by keeping portion sizes in check. Otherwise, try the following tips at home to create healthier versions of your favorite recipes.
Whole-wheat flour is higher in fiber and essential vitamins and minerals when compared to all-purpose flour.
Whole wheat pastry flour, white whole wheat flour and spelt flour (an ancient grain that is easily digestible) are less dense when compared to whole wheat flour and are milder in flavor. They also provide a healthy dose of whole grains, 3x the amount of fiber when compared to all-purpose flour and maintain that delectable cake-like texture when used as a substitute.
Oats are high in fiber, a variety of minerals and B vitamins and add a chewy texture and welcoming flavor to baked goods.
Almond flour is nutrient dense and provides a healthy dose of a powerful antioxidant, Vitamin E. It is also a good source of healthy monounsaturated fats which helps keep you satiated.
Cutting the sugar content by just 1/4 can help cut calories and prevent blood sugar spikes. With this decrease in sugar you will hardly notice the difference in taste.
This substitution works best for quick breads and muffins. The fruit puree lends a light sweetness while boosting vitamins and minerals and creating a moist, delicious result.
With a balanced diet focused on variety there is room for all foods, even baked goods. So enjoy small portions of your favorite treats and try experimenting with the above suggestions to create healthier versions of your family favorites!
*source: 100 Days of Real Food
This recipe is made with whole grains and will satisfy even the pickiest of eaters. Plus, it’s Fall y’all! Bring on the antioxidant-rich pumpkin!
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