Last week in class we began to talk about healthful and special-needs baking(finally!!). I learned so much about reducing sugar, substituting eggs and dairy in recipes and how to increase the overall health benefits of any baked item. I will of course be sharing all of these with you as this is kinda my jam! The first thing we learned was how to increase the overall health benefits of any baked item. Simply adding fiber to any baked item will have great benefits, fiber has been shown to:
- Normalizes bowel movements
- Helps maintain bowel health
- Lowers cholesterol levels
- Helps control blood sugar levels
- Aids in achieving healthy weigh
Something as simple as adding fiber to your baked goods can really pay off! To add fiber, don't haphazardly dump large amounts of flax seeds, oats or prunes into your batters as this might make more of a problem than you realize ( in more ways that one, am I right?? )! Use the substitutions below to ensure a quality and good tasting product!
- Replace some of the white flour (1 to 2 ounces/30 to 60 grams) per half pound (240 grams) with whole-wheat flour. Use whole-wheat pastry flour if substituting more than 2 ounces (60 grams).
- Add ground flax seed to any bakeshop formula in small amounts. Sprinkle flax seed over muffins and quick breads.
- Replace up to 2 ounces (60 grams) white flour per half pound (240 grams) with oat bran, oatmeal or bran cereal.
- Add a portion of fruit or vegetable purée to the formula to increase the fiber content.
Remember, even though these are some good substitutions, experimentation is the key to success here!
A great recipe that has tons of fiber is whole wheat bread, I posted the recipe here.
Happy experimenting everyone!