Are you sick of healthy baked goods that taste like tree bark?
If so, this is for you…
With the holidays approaching, baking is a thing.
Most cookies, cakes, quick breads and bars are made with
flour, butter, sugar and/or eggs. These are all great when you want a traditional treat, but what if you want a slightly healthier version of your baked goods? In this recipe, I have swapped out 3 traditional ingredients for healthier substitutions that make me feel better about what I bake for my husband and son.
Swap 1: Gluten Free Flour: Sometimes I bake with traditional flour, but I love making gluten free treats as well. Gluten free flours have come a long way, and Cup4cup gluten free flour is the best that I have baked with so far. There is no difference in taste, texture, or appearance. The other bonus is that it literally measures cup for cup, so you don’t have to make any adjustments in your recipes.
Swap 2: Refined Coconut Oil: Instead of using canola or vegetable oil, I like to use refined coconut oil. I prefer refined in my recipes versus unrefined because it does not have any coconut flavor. This way, you reap all the health benefits of coconut oil, without the “coconutty” taste.
Swap 3: Granulated Sugar Replacements: I am a big fan of stevia in my tea, but not when I’m baking. In this recipe is used Swerve sugar replacement because it bakes the same sugar…with zero net carbs or impact on blood sugar (so it’s a great alternative for diabetics and those following a low carb/keto lifestyle)
Whether you are gluten free, dairy free or looking for healthier alternatives when it comes to baking, when there is a will…there is always a way! There are always substitutions that will support you, your goals and your lifestyle…even when it comes to your favorite treats.
Ingredients
- 1 1/4 cup gluten free flour
- 1 cup Swerve granulated sugar replacement
- 1 tsp baking soda
- 1/2 tsp salt
- 2 bananas large
- 2 eggs
- 1/2 cup refined coconut oil melted
- 1/4 cup unsweetened almond milk
- 1/4 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2/3 cup walnuts chopped
Instructions
- Preheat the oven to 350 degrees. Spray a 9 inch loaf pan with nonstick cooking spray.
- Combine gluten free flour, sugar, baking soda and salt. Sift the mixture and set aside.
- Combine almond milk and apple cider vinegar then set aside.
- In a separate bowl, mash the bananas then add eggs, coconut oil, almond milk and vanilla.
- In 3 additions, gently mix the dry ingredients with the wet. When well mixed, fold in the walnuts.
- Bake for one hour or until a toothpick inserted into the middle of the loaf comes out clean.
Nutrition
