21 May '12, 9am

Sneaky Ingredient Swaps for Healthier Baking

Sneaky Ingredient Swaps for Healthier Baking

There is undeniable beauty in baking. The way in which flour, fat and sugar coalesce into cake, cookies and other assorted confections is nothing short of alchemy. But it's not without its dark side. Refined white flour has had most of the nutrition whacked out of it; butter – as beloved as it may be – is a trove of saturated fat; and white sugar is high in calories, empty of nutrients, and proffers widespread negative impact on the environment. But not to be a killjoy, or anything. As a lover of baking and an exuberant eater of its rewards, I rely on a few tried-and-true quick swaps that can imbue cookies and their sweet cousins with more nutritional zing, while not sacrificing flavor. These tricks allow the usage of whole foods rather than their over-refined cousins – which is better for the body as well as the planet – and the difference in taste is barely perceptible. ...

Full article: http://www.treehugger.com/green-food/sneaky-ingredient-sw...

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Secrets to #vegan baking:

Secrets to #vegan baking:

ecorazzi.com 21 May '12, 7pm

2. Sugar, in its many forms, is a critical component of baked goods . All granulated, organic sugars have larger crystals ...