A Healthier Way To Bake Part One

 Many are recovering from last month's baking fest. It was truly an orgy of icing and cookies, cakes and rich frostings. Now it's time to think of healthier baking. This is a step in the right direction to eating and snacking on good for you treats.

White flour is the backbone of baking. Yet it's on of the unhealthiest ingredients you can use. It has little nutritional value and it's high in carbs and calories. Luckily you can find better sub ins for it. Many home bakers are looking to almond flour. It's rich in protein, healthy fats and  fiber. In fact it has twice the amount of protein and fiber than that of refined flour;It's best for moist treats like pancakes and cupcakes, Brown rice flour is another good choice. It's rich in manganese and has a mild taste , perfect for cookie dough.Keep in mind that it can make for a brittle texture so add extra liquid like nut milk. Also any recipe made with  it will have to be lowered by twenty-five degrees than what  the recipe calls for. You can also switch over to coconut flour. It's so high in fiber that it will any cake  with it will leave you satisfied after one bite. Another plus is that it has a low glycemic index it won't make your blood sugar spike.  It is dense so you will only have to use a quarter of a cup as opposed to a whole cup of flour. Other flours include chickpeas which is perfect for making bread and biscuits and cassava, the last is high in carbs but still healthy.

Sugar is what makes all those sweet treats tasty  - and bad for you. Yet it is needed in most recipes. Conscientious bakers use coconut sugar instead.It's a good sub in for both white and brown sugars.Honey is another fantastic replacement and it comes with a great plus. It has the flavor of the flowers' pollen.  There can be hints of lavender, orange blossom and even sage. Home bakers can use the darker version that has more antioxidants, vitamins and minerals.  Trend setting home bakers have discovered agave nectar  and which helps with stabilizing blood sugar and your metabolism, thanks to its' low glycemic  index. However it does come with a few caveats. You'll have to reduce other liquids needed by about four tablespoons along with reducing the required oven temp by twenty-five percent (a cake baked that should be baked at 350 degrees Farenheit will now have to be baked at around 260 degrees Farenheit) Use parchment paper since it will make any batter or dough extra sticky. Other  liquid sugar sub ins to use are fruit concentrates, maple syrup and even refined sugar by product molasses. Again keep in mind that since these are all liquids you'll have to reduce the liquids by about three to four teaspoons.  Molasses requires you to lessen the amount of liquids by five tablespoons.

These are just a couple of the ways you can make your baking healthier in the new year. Get rid of those refined white flours and sugars. Opt for choices that not only make your treat good tasting but good for you.