Did you know baking can be healthy? With this fun hobby, substitutions are usually possible. Here are three healthy baking swaps you can use the next time you bake!
Avocado: Try replacing butter with avocado in your next cookie or muffin recipe. Avocado contains less saturated fat than butter and is full of anti-inflammatory phytonutrients. A one-to-one substitution can be use, and the subtle, creamy flavor blends well.
Pureed Prunes: Try replacing half the butter in your next batch of chocolate brownies with an equal volume of pureed prunes. You can use baby food or puree your own by using 8 oz of pitted prunes with 6 tablespoons of hot water in your food processor. These prunes are lower in saturated fat and will increase the fiber in your treat!
Greek Yogurt: Replacing butter with low-fat or nonfat Greek yogurt (unsweetened) is a great alternative for cake, muffin or sweet bread recipes. Using a one-to-one substitution will make your recipe more moist, protein and calcium packed.