When You Go on a Baking Spree, Try These Amazing Healthy Baking Substitutes

Do you remember the initial lockdown days? Oh, that Dalgona coffee and those endless batches of banana breads and cookies! Baking is therapeutic, and that is one activity that almost all of us did most when under lockdown. However, if baked goods were to be made an everyday staple for everyone, we must come up with healthy baking substitutes as their ingredients.

After testing with a number of different replacements, here are the best ones that worked the best.

Alternatives for white-flour

White-flour is the common choice when making baked goods. It is easy to use, easy to mix, however, isn’t the healthiest option. Here are the alternatives you can switch to:

Whole-wheat flour: Whole-wheat flour works with absolutely anything. The extra fiber helps in making the digestion easier (making way for an extra batch of cookies!). Since it’s dense in texture, a few adjustments could be done.

Almond-flour: This substitution will make your otherwise empty calories loaded with good nutrients. As it’s very dense in consistency, this could be an amazing ingredient to make brownies and cookies, loading them with good fats, protein, vitamin E, and good fiber.

Coconut-flour: This gluten-free and hypoallergenic alternative is high in fiber and protein content. Moreover, it converts blood sugar at a much slower rate, which is an absolute blessing for people with diabetes. It’s very dense, hence, we recommend mixing it with some other flour to balance it out.

Brown rice flour: Brown rice flour has a texture similar to white-flour, yet being healthy. It doesn’t have any smell, and can be worked with as much of an ease.

Alternatives for sugar

What are even baked goods without their heavenly sweetness? Then again, those empty calories do worry us a little too much. Here are your swaps so that you don’t have to compromise with your tastebuds:

Natural sweeteners: Molasses, honey, jaggery and maple syrup. They are an excellent healthier substitute for your regular refined sugar. Besides, they also contain a lot of nutrients and antioxidants, replenishing your body of its much needed nutrition requirement. Many of these natural sweeteners are usually in liquid form, make sure to adjust the water quantity in your recipe accordingly. 1 cup sugar ~ 3/4 cup of these natural alternatives.

Coconut sugar: Coconut sugar can be used as a regular sugar replacement for a simple one to one ratio. It is less processed and has a much lower glycemic index than refined sugar. This can make your baked goods diabetic-friendly!

Alternatives for eggs

Eggs are a staple baking ingredient that help bind your mixture and make it fluffy. However, if you are looking for its alternatives for any reason at all, we’ve got you covered:

Flax seeds: Flax seeds are literally as good as eggs. They work as well for binding and making your mixture rise as eggs. And, of course, they’re much healthier and ethical instead of eggs.

Banana: 1/4 of a banana in place of one whole egg can load your baked goods with potassium, fiber, and a delicious banana flavor.

Chia seeds: Loaded with omega fatty acids and a wonderful source of protein, the benefits of chia seeds are known by all. Moreover, having no taste of its own, one would never guess that chia seeds replace eggs in your recipe!

Vegan Egg Replacements: An unconventional option compared to the rest, Vegan Egg Replacers are actually a thing! Explore with these to get the eggy taste, texture and fluffiness in your vegan brownies made with flour of your choice, coconut milk, and vegan eggs.
Let us know how it goes!

Final thoughts

Who said baking can’t be done with alternate foods? With NotFoods, unconventional is the new normal. We hope this list helps you out. And if it does, we’d gladly accept a batch of cookies as a note of thanks. Happy baking!

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