HEALTHY BAKING
Who doesn’t love a piece of homemade cake or a cookie fresh out of the oven? Baked goods do, however, tend to be high in fat, sugar and calories, while offering little nutritional benefit. The good news is that with a few tweaks it’s easy to slash the calorie content if you wish, plus increase the nutrients, in your favourite baked goods. Here’s how.
wholegrain flour power
Baking typically uses white Choose wholegrain versions (that have the outer husk), including wholemeal and spelt flours, to boost both nutrients and fibre. Flours made from buckwheat, quinoa or millet are also good gluten-free options.
