Healthy Baking For All – Bake with Your Stoves in Hastings For The Better

For those of us whose hearts and minds are often reigned by our stomachs, a truly fantastic meal can turn even the direst of days into a pleasant one. America and the UK’s obsession with food and all things related has never been more apparent than now, thanks to the plethora of madly popular cooking instruction with Stoves in Hastings and competition television shows, best-selling cookbooks and culinary Web sites that command more traffic than many other popular sites combined.
But when you’re spending your time only eating unhealthy foods, you may start to feel like you want to make your habits a little healthier.

What are the benefits of a healthy diet With Stoves in Hastings?

A healthy diet may help to prevent certain serious diseases such as heart disease, stroke and diabetes. It may also help to reduce your risk of developing some cancers. If you become sick, eating a healthy diet may help you to recover more quickly. Also, a main way of preventing obesity and overweight is to eat a healthy diet. If you are overweight or obese, eating a healthy diet can help you lose weight.
Say for example that you love cookies with a passion, but the calorie and sugar intake is just too high – you can bake healthier cookies with your stoves in Hastings.

Here’s 5 secrets to healthier cookies:


1. Swap out some of the butter, margarine or limitation for heart-healthy oils, such as canola oil or olive oil or pureed fruit or even vegetables.


To replace fats with oil For every tablespoon of butter you replace with heart-healthy oil, you remove at least 5 grams of saturated fat from your batch of cookies. (A batch of 2 dozen cookies

made with 1 cup butter has almost 5 grams saturated fat per cookie.) In the Eating Well Test Kitchen, we’ve had good luck replacing up to 50% of the butter in a recipe. Keep in mind that when you decrease the butter in a recipe you may lose some of its tenderizing and moisture-retaining properties. Cookies that use some oil in place of butter may be a bit crisper and may dry out sooner. To reserve the best cookie texture, be sure to store extra cookies in an airtight container.

To replace fats with pureed fruit or vegetables: Try using pureed fruit or even vegetables in place of some of the butter, margarine or shortening. Options include applesauce, pear butter, prune puree or even pureed pumpkin. Pureed fruit products, such as like Lighter Bake, are commercially made pureed fruit fat-replacers. Look for them in the baking aisle.


Using a fruit fat-replacer will give you a cakier, chewier or softer texture, so it works well in cookies that are naturally softer, such as oatmeal cookies or ginger molasses cookies. Just like replacing some of the butter with oil, it’s best to start with a small amount and experiment. Depending on the recipe, you may be successful replacing as much as half the butter with a fruit-based fat-replacer.


2. Replace fat Consider replacing some of the butter with non traditional cookie ingredients, such as nonfat plain yogurt, nonfat buttermilk or even fruit juice.


When you reduce overall fat in a cookie recipe, the resulting cookies can be dry; adding a “moist” ingredient helps keep the cookies satisfying. Try 1 to 4 tablespoons of a liquid ingredient in place of up to 4 tablespoons butter. You can even experiment with replacing some of the solid fat (i.e., butter, margarineor shortening) with some heart-healthy oil and replacing a little more of the solid fat with a nonfat liquid, such as yogurt, buttermilk or juice.


3. Add Fiber To Your Cookies Try replacing some (or all) of the all-purpose flour with whole-wheat flour, whole-wheat pastry flour and/or oats. If you are used to the taste and texture of whole-wheat, some cookies are just as satisfying when made with 100% whole-wheat flour. Using whole-wheat flour in place of all-purpose flour gives your cookies about four times the amount of fiber in every batch.


4. Keep Sodium in Check Some baked goods can be astonishingly high in sodium. Aim for no more

than 1/2 teaspoon salt per batch of cookies. If you’re on a salt-restricted diet, try reducing the salt in a batch of cookies to 1/4 teaspoon.


5. Eliminate Trans Fat & Other Artificial Ingredients Steer clear of ingredients that contain partially hydrogenated oil (or trans fats), such as margarine and most vegetable shortenings. Consider limiting other artificial ingredients, such as artificial food dyes.

Have Fun with Your Healthy Stoves In Hastings

One of the benefits of homemade baked goods with your Stoves in Hastings is their simple list of ingredients. By making your own cookies, you can use whole ingredients and avoid most or all processed ingredients that are found in many packaged cookies. Learn more about trans fats, like the fat in margarine and some shortening.

http://www.cookinglight.com/food/healthy-baking
http://www.healthyfood.co.nz/meals-and-occasions/baking
http://findusfirst.media/listing/sussex-stoves/