This summer my goal was to make my favorite, everyday baked goods and to produce a healthier version of them. I choose what I want to make and research numerous healthy recipes on the Internet and integrate others’ strategies to find what I feel will create the best product. The first lesson I learned was not to cut ALL the “unhealthier” ingredients. For example, I would replace white flour with whole-wheat flour, sugar with applesauce and honey, and choose recipes with little or no butter. These recipes always failed to fill the void in my stomach for sweets; rather, I was left with dense and unsweetened pieces of cooked dough. Throughout the summer I have tried to stay true to my mission and I experienced a number of successes as well as failures. I will post the recipes I feel satisfied my sweet tooth.
*Note: whole-wheat and whole white wheat flour is almost always interchangeable. Whole white wheat flour is a milder taste and available at the regular grocery store.
