Better Baking

Use Fresh Fruits and Vegetables for More Nutritious Treats

Fall is the season when baking comes alive, whether you're preparing treats for the classroom, testing recipes for the holidays, or simply in the kitchen to unwind. With seasonal ingredients like pumpkin and apples, who wouldn't want to turn on the oven and have a little fun? But it’s important to remember that the sweet treats can be packed with sugar, unhealthy saturated fats, and other highly refined or processed ingredients.

That said, where there is a will, there is a way.  What if we told you that there is a way to make your baking more nutritious without sacrificing taste? From pies, cookies, crisp and cakes, using fruits and vegetables in your baked goods can add nutritional value, moisture, and flavor that can make your treats even more delicious. Here are just a few ways you can get started making better baking decisions.

Sweet potatoes are a versatile ingredient that you can use in various baked goods such as pies, cookies, and cakes. They are an excellent source of dietary fiber, complex carbs, and vitamins A and C. You can use mashed sweet potatoes in place of some of the butter or oil in recipes for a lower fat and lower calorie treat.  Or they can be added to muffins or bread batter to add natural sweetness and moisture.

Apples can be used in a variety of baked goods, including pies, cakes, and muffins. They are rich in fiber, vitamins, and antioxidants. Chopped apples can add texture and flavor to your treats, while applesauce can be used as a substitute for oil or butter. You can also use grated apples in your baking recipes to add moisture and natural sweetness.

Pumpkin is another versatile ingredient that can be used in a variety of baked goods, including pies, muffins, and bread. It is rich in vitamins A and C and is an excellent source of fiber. You can use canned pumpkin puree in your recipes or make your own by roasting and pureeing fresh pumpkin.

Bananas are not just a household staple, but a popular ingredient in baking that can be used in a variety of baked goods. They are a good source of dietary fiber, potassium, and vitamins. Overripe bananas can be mashed and used in place of some of the fat in recipes to lower the calorie and fat content. Frozen bananas can often be used in pancakes, even cookies, to provide a natural subtle sweetness. 

And lastly carrots are a nutritious addition to muffins and cakes providing a good source of vitamin A, antioxidants, and dietary fiber. Grated carrots can add moisture, natural sweetness, texture and gorgeous color to your treats. Carrot puree can also be used as a substitute for oil or butter in baking recipes.

Incorporating fruits and vegetables into your baking can make your treats more nutritious without sacrificing taste. Experiment with these and other fruits and vegetables in your baking to create healthy and delicious treats that you and your loved ones can enjoy.

Published December 1, 2023