3 healthy benefits of baking at home

    3 healthy benefits of baking at home

    Feb 27,Oslo: Do you crave for delicious chocolate cake, cookies, muffins and doughnut but can't imagine swapping your healthy breakfast or tea options with baked items from the supermarket because of the huge amount of sugar and fats used in the baked goodies. Well maybe you should just bake at home, though it might seem time consuming, it wont really take you too long and you will have total control over the ingredients going into your baked goodies.

    Here are four benefits of baking at home:


    Though we know that baked desserts have loads of sugar when you are you can substitute refined sugar with more natural alternatives like:
    Agave Nectar (also called agave syrup), Blackstrap Molasses, Honey, Maple Syrup,Raw Cane Sugar (evaporated cane sugar),Stevia (Pyure Bakeable Blend) and Sucanat. These will not only sweeten your goodies but will also be a much more healthier option.

    Looking at a typical box of cookies can make you decide not to have nore cookies ever as it is loaded with transfat high fructose and corn syrup. So, even though you add a generous amount of butter into your batter you wont have to worry about consuming preservatives and unwanted trans fat.

    Here's a secret to baking at home.Instead of loading the batter with butter  try adding pureed pumpkin as it makes an excellent substitution for butter and you can substitute it for half the half the butter content, so not only have you cut down the fat content in your cake you have actually also added essential nutrients like vitamin A and vitamin C.

    So those of you who want to try it out, here’s a healthy  cake recipe for you to enjoy, leave us a comment here on more healthier baking techniques, which will be featured in our food section next Saturday.
    • 1 cup butter or you can substitute it with one cup pumpkin puree or half cup pumpkin and half cup butter
    • 1 1/2 cups brown sugar
    • 4 eggs
    • 2 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 1/2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt

    In a large mixing bowl, add half cup butter and half cup pumpkin puree and cream it with a mixer,add brown sugar and continue beating until the mixture is light and fluffy. Add in eggs, one at a time, mixing well after each addition. Sift together flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Add the flour mixture to butter/pumpkin mixture, with mixer on low speed, until completely combined.
    Pour batter into a greased and floured loaf pan or pans.

    Preheat the oven at 350 degree oven and bake for 40-45 minutes. Let cake rest in the pan for around 30 minutes, then turn it out onto cooling racks to cool completely, you can serve it with or without a ganache or frosting.

    The Oslo Times


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