Baking Swaps 101 - CulinArt Group

Eat Well Blog

Baking Swaps 101

 

Ever wonder how you can up the nutrient content of a tasty baked good? Try these simple swaps to help boost fiber, lower fat, increase protein, and decrease sugar. Which swap will you try first?

  • All-Purpose Flour → Whole Wheat Flour or Oat Flour — this swap will increase the fiber content of your baked goods without taking away from the flavor.
  • Garnish with Sugar → Garnish with Zest, Nuts, Seeds, Chocolate Drizzle — this swap will help decrease the added sugar in your desserts. Try topping cookies, brownies, and pies with fresh zest, crushed nuts, or drizzle with chocolate or peanut butter.
  • Margarine or Shortening → Heart Healthy Oils — this swap helps to reduce the saturated fat in your tasty treats. Canola or olive oil will increase the unsaturated fat, which improves your heart health.
  • Margarine, Butter, Oil → Applesauce, Fruit Puree, Avocado — take that last swap one step further and use applesauce, fruit purees, or avocados instead of oil. This swap will decrease the overall fat content and increase nutrients, vitamins, and antioxidants when baking. But don’t worry, the flavor will not be affected.
  • Sugar → Dried Fruit — this swap will reduce the total amount of sugar when baking, while keeping the sweetness consistent.
  • Cream → Greek Yogurt — this swap will reduce the fat, up the protein, and maintain creaminess all at once.
  • Flour → Black Beans — who would have thought this swap would work? Replacing flour with black beans will boost the protein and fiber in some yummy, chocolaty brownies.
  • Artificial Dyes → Natural Dyes — this swap will make your baked goods more natural. Switch out those artificial food colorings and use natural colors from beets, blueberries, carrots, or strawberries.

Let us know what you baked!

 

  • 0
  • December 10, 2018

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What our clients are saying

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

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