Over indulged during the festive period? Don’t worry, you’re not alone!
With most of us trying to reclaim our waistlines throughout January (ourselves included) we’ve pulled together a helpful list of smart swaps you can make while baking to help give your bakes a much needed health kick.
Reduced-Fat swap for butter
Baking product: Unsweetened Applesauce
Tip: Cut saturated fat while boosting vitamin C in bakes by using unsweetened applesauce. You can switch out all or half of the required amount, this also works with any oil or shortening too.
Antioxidant-Rich Swap for Baking Chocolate
Baking product: Natural unsweetened cocoa powder
Tip: For every 30g of chocolate switch for three tablespoons of natural unsweetened cocoa powder. You’ll also need to add one tablespoon of canola oil to help thicken the consistency.
Cholesterol Busting Swap for Flour
Baking product: Oat bran
Tip: Add oat bran to your bakes to help reduce cholesterol. Simply replace a few tablespoons of flour for the oat bran – it also helps keep baked good moist too.
Healthier Swaps for White Flour
Baking product: Whole wheat flour
Tip: Higher in fibre than regular all-purpose flour, whole wheat flower can be used as a direct swap – nice and simple.
Lower-Sodium Swap for Baking Power
Baking product: Sodium-free baking powder
Tip: Now this one probably sounds a little straight-forward, but swapping regular baking powder for reduced or sodium free baking powder can dramatically make a huge health difference to your bakes, without sacrificing on taste.
Reduced Calorie Swaps for Sugar
Baking product: Sugar substitute (Stevia)
Tip: Save calories by substituting traditional cane or brown sugar with a sugar substitute. Follow directions on packet as to how much is required to switch-out traditional measurements of sugar
Healthier Fat Swap for Butter
Baking product: Olive oil spread
Tip: Vegetable oil spreads are trans-fat-free and have a heart healthy EPA and omega-3 fats. They also have less saturated fat than butter – winning!