I’m in full on baking mode. A slight dip in the temperature is all the excuse I need to bake up cookies, quick breads, brownies – you name it! And I know sweet treats aren’t the healthiest eats on the block, but you can up their health factor with one simple tweak: switch up the flour! Flours like almond, spelt, coconut and garbanzo bean flour have more nutrients, protein and fill-me-up fiber than the boring white stuff – and more flavor too! So before you bake up your favorite holiday treats, try substituting one of these better-for-you flours:
Almond flour has more protein and fiber, plus vitamin E and magnesium
Substitute up to 50% of the white flour in recipes.
Coconut flour has 10 x more fiber than white flour
Swap 10-20% of the white flour in recipes
Spelt flour has 4 x more fiber than the white stuff, and virtually tastes the same
Subsitute up to 100% of the white flour in recipes
Garbanzo bean flour has 50% more protein and 5 x more fiber
Because of the beany flavor, works better in savory dishes (eg as a soup thickener or a coating for chicken)
Healthy Recipe: Best Banana Bread Recipe
½ cup almond flour
½ cup spelt flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup oil (high heat)
1 cup sugar
1 teaspoon vanilla
3 very ripe bananas, mashed
2 tablespoons Greek yogurt
2/3 cup walnuts
1. Preheat the oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan.
2. Whisk together the flours, baking soda, cinnamon and salt in a large bowl.
3. In a separate bowl, stir together the eggs, oil, sugar, vanilla, mashed bananas and Greek yogurt until well combined. Add wet ingredients to dry ingredients and mix until just combined (just until flour disappears). Stir in walnuts.
4. Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Let cool completely before slicing.