I LOVE baked goods, but they are not always the healthiest snack or after dinner treat.
These quick swaps will make your baking an option you wont feel guilty about!
Avocado – I LOVE Avocados and I tend to eat at least one each day! Living in Sunny California that’s easy to do, lucky us, we have Avocados Year round!! Mash some into your baked goods instead of using oil or shortening for healthy non saturated source of fats. Making avocados a healthy baking substitutes.
Beets – are a great way to add sweetness and color to brownies and red velvet cake. I don’t know about you but I love beets and I never seem to have enough recipes to use them in. Make sure they are fresh and shred them finely before adding.
Kabocha Squash – high in beta carotene kabocha squash will add sweetness and much needed moisture to muffins and cakes. To use De-seed and steam, and leave the skin on, its packed with nutrition!
Bonus – kabocha squash is a great substitute for pumpkin in your seasonal pies. I like to incorporate it in WITH my pumpkin for an added nutritional punch.
Pumpkin – pure canned pumpkin (NOT Pumpkin pie filling!) is full of antioxidants, beta carotene and fiber. Added to cakes, cookies and muffins they add moisture, a beautiful flavor and sweetness.
Sweet Potato (or Yams!) – This stuff is great in breads and you can replace most of the sugar and shortening with it! Beta carotene rich, just steam and puree before you add to your favorite bread, cookie, pie and cake recipes.
Zucchini – with TONS of vitamin C Zucchini is great to add moisture to breads, cakes and cookies. Grate is as fine as you can and your family will never even know its there!
What substitutions do you use?