10 Easy Ways to Make Baked Goods Healthier

Nobody would claim that dessert is a necessity, but it definitely makes life more enjoyable. In my home, we try to save sweets for Shabbos and by limiting them to only once a week, their impact is minimized. Because I love to bake and I also love to eat whatever I make, it’s important to make my treats as healthy as possible (within reason). 

Here are 10 easy ways to increase the nutritional value of your favorite recipes:

1. Flour – Bleached white flour, the most commonly-bought type, is the worst for health. Whole wheat flour simply doesn’t taste the same, many will argue. I have noticed, however, that mixing the two together works very well. Whole wheat pastry flour by itself is also a good option. 

2. Fat – Butter and oil are used most often, but don’t overlook coconut oil, especially when making pie crust. Fats can be replaced or mixed with applesauce, mashed banana, and/or pureed prunes to cut calories (texture will be chewier and more dense). Margarine, shortening, and lard should be avoided.

3. Sugar – You can reduce the sugar in most recipes by 1/3 to 1/2 without much noticeable difference. Contrary to popular belief, brown sugar is no healthier than white; it’s simply a matter of taste and texture. Fake sweeteners, like Splenda, are not safe and should be avoided. 

4. Sweet Alternatives – If you don’t want to use real sugar, try honey, maple syrup, or molasses. Because honey has twice the sweetening power of sugar, you will only need to use a small amount. This works especially well in cookies, which will stay very moist and chewy.

5. Pans – There is a lot of controversy about non-stick and silicone coatings being unsafe. If you’re worried, buy glass, ceramic, or cast iron.

6. Liners – Instead of using parchment paper or aluminum foil to line pans, spray them with oil or rub them with butter.

7. Veggies & Fruit – One of the easiest ways to sneak produce into your diet is by shredding and adding to batter. I love carrot and zucchini as bread or muffins. Apple and pumpkin are also delicious. 

8. Eggs – Whole eggs can be a problem is you’re watching cholesterol. Just using the white can work if you’re making something like meringues. For egg allergies or a vegan diet, 1 Tbs. of ground flaxseed combined with 3 Tbs. of water can replace an egg. I personally would rather use that than a substitute like Egg Beaters. 

9. Leavening – Baking powder and baking soda seem harmless enough, but some contain aluminum. Bob’s Red Mill makes a great version without it. It is slightly more expensive, but still reasonable. 

10. Drizzle or Dust – Instead of coating a cake with multiple layers of frosting or whipped cream, try drizzling with a glace. A light dust of confectioner’s sugar is another option.

Focusing on a whole foods diet, with plenty of fresh produce and lean protein, is my goal, but I truly believe that the occasional treat is not a diet disaster. Savor a single slice of a rich chocolate cake over a crummy cheap donut and you won’t crave as much.

16 thoughts on “10 Easy Ways to Make Baked Goods Healthier

  1. Michelle in TX

    not about health, but my favorite baking time of all time is grate cold butter into dry ingredients with a cheese grater. Turns out perfect without the greasy hands.

    Reply
  2. Sarahjferg

    I recently switched to aluminum free baking powder….if only we knew about all the bad stuff out there we eat.

    Reply
    1. The Jewish Lady Post author

      There’s so much conflicting diet advice, which makes it hard to even start. Cutting out aluminum is easy, though, and most everybody agrees that it’s dangerous. Little swaps like these are affordable and attainable.

      Reply

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