Tip Tuesday – Bake Healthier Treats

Treats season is almost over (until February at least!) – thank goodness!

I know its a challenging season for anyone, but especially someone with Diabetes. I have done pretty good this season, only a few indulgences, but it took a lot of willpower, and is certainly not easy!

For those of you looking to bake something for New Years Eve parties, these swaps might help you 🙂

bake healthier treats

Spelt –

Mix into cookies, cakes, or any baked good. You will enjoy the nutty taste from this grain, and you will get about a 25% more filling protein, plus a dose of Iron!

Oat Bran –

Mix into muffins and brownies to achieve a moist, chewy texture. You’ll get a fiber called beta-glucan, which may help reduce heart disease risk by lowering LDL (bad) Cholesterol.

Buckwheat –

Mix into pancakes and crepes. The flavor lends these foods and earthy richness, plus you get Rutin, an antioxidant that may improve circulation.

Rye –

Mix into homemade bread. Rye has a dense texture and a hint of tartness that pairs perfectly with Ham and swiss, and you’ll get a satisifying amount of fiber as well as plenty of muscle building protein!

Tapioca Starch – 

Mix into recipes with bold flavors. Tapioca has a mild taste, which balances any bold flavors. This is perfect for those with wheat or gluten allergies.

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