better for you sweets

Just because you have a sweet tooth or can’t resist a freshly baked slice of bread, doesn’t mean that you have to sacrifice nutrition. I won’t lie, the sugar and fat in most of these recipes cannot qualify as “good for you”, but if you’re going to have a muffin, go ahead and have one packed with fiber, fruit, and nuts!

For the cookie and muffin recipes, where I want to limit gluten development, I’m using golden (white) whole wheat, and for breads, I prefer regular red whole wheat, which is the type that is more commonly found in the grocery store. I also employ the sweetness and moisture retention quality of oats, in the form of oat flour. You can make your own by processing oats in the blender or in the food processor, but for more consistent results, pick up a bag of oat flour.