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Taking the Bad Out of Baking (Part 1)

April 16, 2015 2 min read

Baked goods can taste great and be healthy too!

For many years now, deconstructing recipes and reinventing them with a healthier spin, has been a hobby of mine. Often, baked goods cannot be enjoyed by everyone because of various health conditions, allergies and dietary choices. By replacing the ‘bad’ or problem causing ingredients and replacing them with more nutrient dense, hypo-allergenic alternatives we create treats that everyone can enjoy and without the guilt of traditional sweets. Let me show you some of my little tricks… pumpkin pie 1- Flour Wheat flour is the most commonly called for flour in baking, but as most of us know wheat contains the allergen, gluten. More and more people today are being diagnosed with some form of gluten allergy or intolerance. Too much of anything can cause an allergy, so even if you do not have a known gluten intolerance, being more mindful of your gluten consumption is a good idea! There are many different gluten-free, wheat flour alternatives these days, and they work just as well as traditional flours in recipes!
  • Almond Flour
  • Coconut Flour (great for those allergic to nuts and seeds)
  • Quinoa, Amaranth or Millet Flour
  • Buckwheat Flour
  • Mashed Beans
  • Chickpea Flour or a Gluten-free All-Purpose Blend
chia-seeds 2- Eggs While less people have allergies to eggs in comparison to gluten, many people are choosing not to eat eggs because of medical conditions and personal choice. The binding properties of eggs can be replaced with ease, so why not make your recipes egg-free? On top of that all, my substitute is higher in fibre, omega-3s, Calcium and is a great source of plant-based protein! Win-Win. Seed ‘Eggs’: Use Sprouted, ground Chia seeds and water to make your own ‘eggs’ for baking. Note: Flax Seeds (look for sprouted if you can) work just as well if you cannot find sprouted chia. Directions: Mix 1 part seeds with 3 parts water and the set aside for a few minutes to let it set up and form a gel. You will see the seeds expand and the mixture will become quite think. At this point you can add it in place of an egg in any baking recipe! Stay tuned for part 2 of this article! Featured Image Source: http://chocolatecoveredkatie.com

If you want more inspiration and healthy recipes, follow me on social media and check out my blog. I post daily goodies on Instagram, Twitter and Facebook!

[caption id="attachment_68728" align="aligncenter" width="881"]Click here to learn more from Gillian Click hereto learn more from Gillian[/caption]

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