Healthy indulgence is more than just oatmeal cookies now. Today’s bakers are working to take some of the waist threatening calories out of breads and desserts, without affecting the flavor. It used to be, only sugar and fats could add luxurious taste to baked goods. There are new options bakers have begun successfully working into recipes. Nut and seed flours, vegetables that have been processed, and even a little bit of sugar here and there, keep some of the healthy into these fresh takes on old classics.

Key Takeaways:

• New ingredients that are healthier are replacing sugar and fat in many modern baked goods.
• Many new ingredients are natural and organic, but still deliver taste and satisfaction.
• Enjoying a luxurious dessert doesn’t mean calories will hit your middle at the same time with the right recipe.

“rather than simply taking stuff out to make their baked goods healthier, we’re seeing more artisan bakers and large-scale commercial bakeries alike putting more stuff in—namely healthful, functional ingredients.”

Read more: https://www.qsrmagazine.com/marc-halperin/how-take-baking-extremes