Baking Powder
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Healthy baking substitutions… making baking healthy! by Naturalhealth12
Baking your own cakes, biscuits and other treats is great fun! It also gives you the opportunity to control exactly what is going into your food, avoiding nasty additives and allergenic foods.
There are many easy substitutions that You Can make when it comes to baking. Using natural sugar alternatives, different flours and natural flavourings can turn an unhealthy food into a healthy and satisfying treat. Baking is all about experimentation (it is a science after all). Trying new ingredients will give you success and disasters, but once you get the feeling for it you will be able to create some great food that will benefit your and your family’s health.
SUGAR
Sugar is one of the very worst things we can put into our body. It offers little to no nutrition spikes our blood sugar levels and robs our body of vital nutrients. Try these sugar alternatives next time you bake:
Xylitol
Xylitol is a naturally derived fruit sugar that can be used interchangeably for sugar in baking. It has a low glycaemic index, helps to prevent tooth decay, and out of all of the sugar substitutes it tastes the closest to sugar.
Stevia
Stevia is a herb that has a natural sweetness with extremely low calories. The sweetness comes from pythochemicals called steviol glycosides, not from actual sugars, meaning that is has the lowest GI of all sugar substitutes. Stevia is super sweet, so you only need to use a small amount. You can buy in a powdered form or a liquid extract.
Honey
Raw honey is a truly natural sweetener, coming straight from the bee hive to you. Honey is well tolerated by diabetics and those with blood sugar issues. You can use honey in most recipes, but remember that as it is liquid you may need to adjust the amount of flour or other ingredients. Pure honey also contains B vitamins and trace minerals.
Maple syrup
Maple syrup (the 100% pure form not the sweetened variety) is a great choice for sweeteners containing manganese, zinc, B2, calcium and magnesium. Maple syrup has a delicious malty taste. Like honey you will need to adjust the amount of flour or dried ingredients you use.
FLOUR
Wheat flour (especially white flour) has been refined and bleached to make it more uniform. A better choice would be organic wholegrain flour, which at least will be free of chemicals. Try these other alternatives tooâ
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