A few tools of the trade.....

I really try to eat healthy and have changed my baking over the years to accommodate my healthy eating habits.  I'm not preaching at all, but I find when I eat better, I feel better.  So here are some healthy choices that I use in my baking:

 

COCONUT OIL

I use coconut oil in place of butter, oil or shortening.

The benefits of coconut oil are numerous, just google the health benefits of coconut oil and you'll find a myriad of information to support it's health effects. 

 

It contains the "good fat" as well as antioxidants.  Studies have shown that it may help your heart, lower your cholesterol, boost your thyroid, increase your metabolism and support your immune system.

 

You can bake with it, fry with it, and even use it on your hair or skin.  Coconut oil has light scent, so it's not overpowering.  As for it's flavour, it's almost bland but has a slight hint of coconut, making it a favourite in baking.

 

When kept in the cupboard, it has a shortening consistency.  Simply microwave it for a few seconds to turn it into a liquid form.

 



 

 

AGAVE SYRUP

Agave syrup is a naturally sourced sweetener and lower on the glycemic index than sugar. I use agave in place of sugar or honey in baking, in coffee, iced tea, etc.  It's sweeter than sugar, so you use less of it.  It's similar to honey, only not as thick. 

 

Because it's a liquid, you may need to increase your flour or oats in your recipes.  I use slightly less agave syrup than the amount of sugar called for in recipes and it seems to work out fine.

 

 

 

GREEK YOGURT

I love Greek Yogurt!!!  I eat it almost every day with fruit sprinkled with a little granola.  It can be thicker and tarter than regular yogurt, but that's one of the things I love about it.  I use it in place of sour cream or mayonnaise.

 

It contains protein and probiotics, making it a healthy choice.