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When we eat well, we feel good. But there are times we still want to eat something that may not be good for our diet – like brownies or cake. Emmaline Rasmussen, MS, RD, LDN, Clinical Research Dietitian at NorthShore, shares her go-to recipe swaps to help make our baked goods better for us.
White sugar contains little to no nutritional value. To add natural nutrition to our sweets, Emmaline recommends some easy substitutions:
It is important to note that honey, maple syrup, and agave nectar are all forms of natural added sugar, and even fruit provides some naturally occurring sugar, and these are not considered to be added sugars. Recent updates to the Dietary Guidelines recommend that we minimize our sugar intake. To best meet that, it is recommended to moderate our portion sizes, even when we’re enjoying healthier versions of baked goods.
Not all fats are created equal! Butter is rich in animal sources of saturated fat and it is important to moderate our intake or choose healthier alternatives. Emmaline suggests these fat substitutes that may help manage your cholesterol, manage weight and protect against heart disease.
For those who are gluten free or want to sneak additional nutrients in, Emmaline recommends these flour substitutes:
Once you are comfortable with some of the substitutions, go for those extra brownie points by adding even more healthy extras! Sneak in more vegetables, omega fatty acids and fruits with these tips from Emmaline:
What is your favorite way to make your sweet treat a healthy treat?