Healthier Recipes

Does anyone else ever “healthify” recipes? It’s usually not too hard, and sometimes you can’t tell too much difference! Here’s a few tips for baking tasty and healthy treats!

(photo courtesy of

1. We all know that honey is better for us than sugar. But using honey in baking requires a few adjustments. Use only about 1/2 as much honey as sugar is called for in the recipe. Decrease the oven heat about 25 degrees. Except a more cake-like texture in cookie recipes, but it shouldn’t change much in recipes like muffins, quick breads, and cakes. Recipes with honey may require a longer baking, too. Beware of using honey in candies or other recipes that depend on the sugar.

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2. Whole wheat flour can replace white flour in most recipes. I prefer to use soft white wheat or hard white wheat instead of hard red white. A few tablespoons of cornstarch can lighten recipes up some. In yeast bread recipes, a little wheat gluten or vitamin C improves the texture.

3. Experiment with the amount of butter and oil in recipes. They probably can be decreased some, but you can expect a difference in flavor in texture. Pureed fruit can add moisture instead of the oil.

How do you “healthify” recipes?


I’m sending this recipe to Tammy’s Recipes for Kitchen Tip Tuesdays. Head over for more kitchen tips!


2 thoughts on “Healthier Recipes

  1. Becky says:

    I know this is a little late, just had time to read through some kitchen tips. I frequently decrease sugar by 1/4 and have not noticed a difference. I’m going to try using honey some now that I’ve read your tip. I also grind flax seed and add 2-4 tbsp. to most cooked goods. You can also use flax seed in place of some of the oil.

  2. Rebecca says:

    I try to substitute maple syrup or agave syrup for sugar. I always use whole wheat pastry flour for any baking. I also try to substitute coconut oil instead of vegetable or maybe some natural applesauce instead.

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