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10.08.15

Secret Baking Ingredient Swaps!

Wellness > Nutrition

By: Candice Kumai

By mixing in these six surprising ingredients from your grocer’s produce aisles, you’ll boost the nutrition, moisture, texture—and most important, flavor—of baked goods.

  1. Avocado. Mash this rich source of monounsaturated fats and add to baked goods in place of oil or shortening.
  1. Beets. Fresh, finely grated beets add colorful sweetness when blended into brownies or chocolate cake, such as Red Velvet, and can be a healthy replacement for artificial colors, which have been linked to hyperactivity in children. If baking a yellow or white cake, swap red beets out for golden.
  1. Kabocha squash. A Japanese staple. Deseed and steam squash cubes, leaving the nutritious skin intact. Then purée and incorporate into muffins or cakes for added sweetness and moisture, plus beta-carotene, which the body can convert to vitamin A. It can also be a hearty replacement for pumpkin in seasonal pie.
  1. Pumpkin. Use antioxidant-rich canned pumpkin to enhance the flavor, moisture, color, and sweetness of cakes, muffins, or smoothies.
  1. Sweet potato. Steam and purée this beta-carotene-rich root vegetable to bring natural sweetness and color to bread, cakes, cookies, and pies.
  1. Zucchini. Finely grate this versatile veggie into bread, cakes, and cookies to add moisture, organic texture, and vitamin C to baked goods.

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