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

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“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.”

“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.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

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