Baking Substitutes That Actually Work

We all want to eat healthy. Most of us usually don't eat our favorite treats like brownies or cookies for fear of being unhealthy or spending extra time at the gym burning off those unwanted calories. While eating too much of anything is never a good thing, there are ways to make some of your favorite treats a little bit healthier with a little less guilt. 


Sugar is in almost everything we eat and as much as we try, we cannot avoid it. Many sugars are unhealthy for us and we should eat them in minimal amounts. However, there are healthy alternatives out there. Sugar in the Raw is an all-natural cane, non-processed sugar that I am always using for my baking need. Unlike refined white sugar, it has not been overly processed or bleached in anyway. It also does not contain high levels of sucrose, which makes Sugar in the Raw a healthier option. It works just like refined white sugar so you won't need to worry about consistency or taste. I actually find that this sugar adds more flavor to what I'm baking as opposed to when I used refined white sugar.

There have been many claims that eggs especially egg yolks, can be another culprit of unhealthy eating. These critics say that eggs yolks are high in cholesterol. As with most things, as long as we eat it in moderation and don't go overboard, we should be okay. I personally split the amount of eggs and egg whites. For example, if the recipe calls for four eggs, I use two eggs and 1/3-cup egg whites (equivalent of two eggs). The egg yolk helps keep the batter together better then using just plain egg whites.  


These days there are plenty of ingredients that have healthy substitutes.  You will need to look at what the recipe calls for in order to make the correct substitution. As a word of caution, make sure you do some research on the ingredient to see if it can be used for you baking or cooking needs. Some substitutes like soy milk, do not work that well.