This post is sponsored by Eggland’s Best but the thoughts & opinions are my own.
Holiday Baking Season is officially here!
Our favorite treats are usually made with some combo of eggs, butter, white flour and sugar. This year, consider making one or two small SWAPS to these ingredients to SUPERCHARGE the nutrition of your goodies. You can use swaps in recipes such as cookies, cakes, and brownies… and not to worry, they will still taste 100% delish. Here are 4 of my favorite holiday baking swaps:
1 ordinary egg —> 1 Eggland’s Best egg
Eggland’s Best (EB) eggs have 6x more vitamin D, 10x more vitamin E, and more than double the omega 3 and B12, compared to ordinary eggs. This extra nutrition is why EB eggs are the only eggs I use in holiday recipes, feed my family & recommend to clients.
1/2 cup white flour —> 1/2 cup pureed canned white beans
This swap saves 125 calories and adds 3X more fiber.
Instead of beans, you can try almond, oat, or whole wheat flour.
1/2 cup butter —> 1/2 cup cauliflower puree
This swap saves almost 800 calories and over 90 grams fat! Plus it adds a healthy dose of vitamin C to the recipe.
Instead of cauliflower, you can try zucchini puree, canned pumpkin, or mashed avocado.
1/2 cup sugar —> 1/2 cup mashed ripe banana
This swap saves over 250 calories and 100 grams of added sugar! Plus it adds a healthy dose of potassium to the recipe.
Instead of banana, you can try applesauce, pureed dates, or pureed prunes.