We’re all about getting a little crazy in the kitchen (and encourage you to do the same!).
But baking is a but of a science. And if you change ingredients willy-nilly, it can end in disaster. #nailedit
Still, if you love to bake and just wish you could make your recipes a little healthier, we have some fresh healthy baking swaps up our sleeves. And no, they won’t kill your cake!
1. Swap white flour for whole wheat.
Flour is made from the three nutrient-rich parts of wheat berries: the bran (outer layers), the germ (inner area) and the endosperm (the starchy bit in between).
Whole wheat flour is processed to include all three, but white flour uses only the endosperm. Whole wheat is therefore much higher in fiber, vitamins B6 and E, zinc, magnesium, chromium, and folic acid.
The good news is that swapping white for whole wheat is a simple 1:1 switch.
2. Swap sugar for fruit.
Rather than choosing a desert with cups of sugar, try something fruity. Our Pomegranate + Rhubarb Cobbler uses fresh, whole fruit for a naturally sweet dessert, without the sugar crash.
3. Swap milk for almond/rice/oat/coconut milk.
Can’t handle your diary? There are actually plenty of milk alternatives out there that will essentially do the same thing.
Keep in mind that that consistencies can vary a bit. Remember, you can always add more liquid, but you can’t take it out, so start with a bit less and build up until you get the right mix.
4. Swap cocoa for cacao.
Raw cacao powder is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat.
Cocoa powder is raw cacao that’s been roasted at high temperatures. Roasting changes the molecular structure of the cocoa bean, lowering the overall original nutritional value of the product.
The good news is that the two act in virtually the same way, so making this healthy baking swap is a no-brainer! Case in point? Our Cardamom + Sea Salt Ganache Tart.
5. Swap wheat flour for almond/buckwheat.
We don’t think people without gluten allergies need to take flour out of their diet. But for those with gluten intolerance or allergies, there are a few swaps.
Unfortunately, it’s not always as simple as swapping one type of flour for another. Luckily, we’ve got the lowdown on all your gluten-free flour needs. Rise, cake, rise!
5. Swap vegetable oil for coconut or olive oil.
We’re not fans of vegetable oil AT ALL. But luckily for us (and for you) this is one of the easiest swaps to make.
Whenever a recipe calls for vegetable oil, just switch it out for a good quality EVOO or coconut out in a 1:1 ratio. Easy as Olive Oil, Rosemary + Yoghurt Cake!
6. Swap buttermilk for yoghurt.
Yoghurt has close to the same acidity and flavour components as buttermilk so that you can practically do a 1:1 swap to add extra gut-lovin’ goodness to your baking.
However, yoghurt (depending on the yoghurt type and brand) can be a bit higher in viscosity than buttermilk. If that’s the case, don’t be afraid to add a dash of milk, milk alternatives, or water as a thinner.
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