I have a MASSIVE sweet tooth.
I’ve never met a brownie I didn’t like. Or a donut for that matter. Or absolutely anything with coconut or salted caramel. I’m probably a bit of a dessert whore…And while I’m extremely conscious of properly nourishing my body, both as a nutritionist and as a recovering cancer patient, I also know that having a sweet treat every now and again is both completely normal and necessary. The problem is that so many of the commercially made baked goods out there are made with a ton of additives and preservatives and an obscene amount of refined sugar that we’re all better off avoiding. Even homemade baked sweets are usually full of refined ingredients, stripped of their nutritional value during processing and leaving us with nothing but a sugar rush and it's ensuing hormonal chaos all for 2 minutes of tantalised taste buds.
But they don’t have to be! It’s really easy to make homemade healthier versions of your favourite treats using a few simple ingredient substitutions. Most cakes, biscuits and slices are always going to be ‘occasional foods’ but at least you can shave off a few calories and increase the nutritional value without sacrificing flavour. Because what’s the only thing better than a triple chocolate brownie? A triple chocolate brownie that’s actually good for you! (followed very closely by a giant wheel of cheese)
Here are my top tips to take your favourite treats off the forbidden foods list:
You don’t have to make all the possible substitutions to a recipe at once, if you’re not a confident baker just try subbing out the refined flour and reducing the total sugar before making a complete nutritional overhaul. Over time you’ll gain the skills and confidence to make healthy modifications to any recipe – then you can have your proverbial and literal cake and eat it to.
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