A few healthy baking tips
I am passionate about nutrition and well-being and I want this blog to reflect good practice but at the same time I love cakes and puddings and want to preserve indulgence in an increasingly “hygienic” modern life!
So… here are a few tips to try and reconcile baking with health:
– Never use Trans- or any hydrogenated fat.
– Replace butter with rapeseed oil wherever possible.
– Skimp on sugar: Measures given are always over the necessary amount!
– Don’t add salt – or very little.
– Replace plain flour with wholemeal or, better even: use spelt flour. It is less refined and more digestible.
– Experiment with unusual and forgotten basics such as buckwheat flour, spelt or chickpea; chesnut flour, Agar Agar (for low calorie jellies) or Arrowroot (in lieu of corn-flour in stews or sauces).
– Do everything from scratch: stay away from fluorescent packets…
– Read the labels and don’t use anything your grand mother would have sneered at! If it does not sound edible, it is not edible.
– Use raw cane sugar: It contains more minerals, carries more flavour and is usually cheaper than refined.
– Use the natural sugar of fruit: a handful of currants in yogurt, a grated apple in porridge.
– Flavour with spices rather than salt or sugar: try using and abusing cinnamon, smoked paprika or chilli! Exercise moderation with the latter though – not everybody has the marmoreal palate of Jamie Oliver…
– If you have to use sugar in drinks, use fructose. It will not raise your blood sugar so it is better for your long-term health (Low GI).
– Have a piece of fruit rather than eat ready-made cakes or biscuits. Keep homemade ones as a treat for when you have time to bake and indulge your inner-Nigella!