Healthier Baked Goods? Possible, if you can do the math

Some holiday cupcakes I made last Christmas. One of my few times baking.

Baked goods like chocolate chip cookies, chocolate cake, eclairs, the list goes on, are the hardest thing for me to give up as I try to stay on a low-salt, low-fat, low-sugar diet. Truth is that, especially during the pandemic, I turned to cakes for solace. So I was intrigued by this piece offering a healthier way to bake.

The Cooking Light piece talks about how an award-winning chef reduced the sugar content of various cookies. There’s math and weighing your ingredients involved, but if done correctly you can cut half to 75% of the sugar a recipe calls for.

I find baking a little too much like chemistry, so I normally buy my baked goods already baked. But perhaps I can talk my wife into trying this and report back here. Stay tuned.

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