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… 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