Tuesday, March 27, 2018

Healthy baking tips + new recipe!

One thing I really love is the smell of fresh baked muffins… isn't it the best? I've been making these new Carrot Cake Muffins lately, and can't wait to bake another batch. They don't last long in my house! Not only are they super yummy, but they're gluten-free and contain zero refined sugar. I just shared the recipe on the blog today with step-by-step photos so you can see exactly how I make them!

Get my new Carrot Cake Muffin recipe here.

What's great about these muffins is that you can also frost them like cupcakes for a more festive and decadent treat (they'd be awesome for Easter!) They would also be a great addition to brunch. If you're having brunch with your loved ones this Easter, here are some more recipes to try:

Key Lime Parfaits

Sweet Potato & Turkey Frittata

Cinnamon Raisin French Toast Crunch (feeds a crowd!)

Since I like to bake homemade treats, I've taught myself how to take almost any recipe and make it healthier with just a few ingredient swaps. After you figure out how to do that, it really opens up a whole new world of options! Try these healthy baking swaps with your favorite recipes…

  • Instead of bleached enriched flour, use organic oat or spelt flour. Oat flour is made from just 100% whole oats. It's unrefined, full of fiber and compounds that help to reduce inflammation in the body. Note that recipes won't rise as well with oat flour, so for things like breads it helps to mix it with some organic spelt or organic whole wheat flour. Just steer clear of the bleached refined flours!
  • Instead of margarine or vegetable oil, use grass-fed butter or coconut oil. Grass-fed butter is higher in nutrients than regular butter and not filled with hydrogenated GMO oils like most margarines. Coconut oil is a great substitute for butter in just about any recipe too.
  • Instead of refined white sugar, use organic coconut sugar, honey or maple syrup. These sweeteners still have their nutrients intact, unlike refined white sugar that has zero nutritional value and can be GMO.
  • Instead of traditional baking powder, choose an aluminum-free version. Most baking powders contain aluminum, which is linked to Alzheimer's. The popular Clabber Girl brand is also made with GMO ingredients.
  • Instead of imitation vanilla, use real vanilla extract. Imitation vanilla extract is  made with vanillin, which is typically sourced from petrochemicals and wood pulp. It also doesn't contain the antioxidants found in real vanilla extract that are good for the body.

I hope these tips help you make healthier cakes, cookies, and muffins! And, that you love my new Carrot Cake Muffins too. Please share these tips with your loved ones, and show everyone that it's really pretty easy to make any recipe a bit healthier.

Have a Happy Easter!

Xo,

Vani



P.O. Box 31521 Charlotte, NC 28231

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