For me, baking is pure bliss. I love whipping up brownies, cupcakes, cookies, pies, and cornbread. But as a nutritionist, I also want to feel good about my goodies, whether I’m eating them myself or sharing them with friends and family. To that end I’m always playing around with better-for-you ingredient substitutions.
Here are five swaps that will shore up your baked goods’ nutritional profile, while also enhancing the flavor and texture (I promise!).
Trade butter for avocado
I’ve heard avocado referred to as nature’s butter, and the name truly fits. I enjoy avocado’s creamy goodness whipped into smoothies, spread on whole grain toast, or as the base for a dip, but it’s also fantastic in baked good recipes. Just trade each tablespoon of butter in a recipe for half a tablespoon of avocado. This swap slashes calories, and still provides the satisfying texture you crave in…
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