4 Simple Tricks for Healthier Baking

Here are my 4 simple tricks for healthier baking.  I used these when I’m getting into the baking mood.

1. Cut the sugar, add the fruit

I’m not gunna lie, most baked goods and especially store bough candy is WAY too sweet for me.  I am used to eating not very sweet things, so my taste buds just aren’t used to super sweet treats.

Did you know – the cells within taste buds usually regenerate every 10-14 days.  What that means to you is that if you cut sugar (at least from processed treats) for 10-14 days and only ate fruit for your sweet, your new taste buds would think of that fruit as sweet.  Such a short amount of time to retrain your mouth!  

When baking, replace half the sugar in the recipe with mashed banana or pureed dates.  The natural sugars in fruit will help sweeten your goodie, and also give you some nutrients unlike white sugar.

2. Go whole grain, just do it

White flour is no longer the norm in our kitchen and it shouldn’t be in yours either!  When I bake, I basically use all whole wheat flour.  It could be whole wheat pasty flour, maybe spelt flour or even chickpea flour (not a whole grain but good for you!). 

I’ve heard the recommendation to start with half whole wheat flour and half white flour, but I just don’t do that.  I like to experiment so I do, in small batches.  You will never know if the recipe is a winner with whole grains until you try.

3. Change your fat

Butter – the most common fat in baked treats.  I don’t use butter very often, and really only in baked goods.  Even when it’s in baked goods I only add a limited amount.

I like to use oils and nut butters instead.  Canola oil offers many more healthy fats compared to butter, so I’ll use that most of the time.  Peanut butter, almond butter or any nut butter lends healthy fats as well, along with a tasty flavor.

4. Add some baby food

I really don’t keep baby food on hand, but I was thinking about applesauce and pumpkin puree here, which look like baby food.  Both add a ton of moisture to baked foods, and also sweeten them up a bit at the same time.

You can reduce the fat in half and replace it with applesauce or pumpkin puree.     

These tricks won’t work well on every baked treat, but if you’re like me, you won’t mind experimenting in the kitchen.  Once you fill your own baked goods with more wholesome ingredients (and retrain your mouth!), the sweets won’t be as much of a shock to your system.  Your blood sugar may stay more stable too, which is a good thing.