On a healthy eating education.

Hi @Brenda5

I am glad you enjoyed the online workshop.
Some of the hardest things to make 'healthier' are baking and dessert recipes, as they are usually filled with processed ingredients and a LOT of refined sugar and fat!

Some things to try could be

White Flour for Wholemeal Flour

Wholemeal flour is nutritionally better for you because it contains the outer shell of the grain which hasn’t been stripped off and processed. Generally this will give you more fibre, which plays an important role in digestion and regulating blood sugar levels. 

Butter for Avocado

This might sounds crazy, but actually works! Both butter and avocado are fats, however they are very different kinds of fat. Avocado has the same consistency as butter, and with its mild flavour you can’t even tell the difference between the two when you use it in baking. This is an easy swap to make, simply substitute butter with the same amount of mashed avocado.

Butter or Oil for Mashed Banana

This is also another great swap for butter.  As it has a stronger flavour than avocado, it is best used in recipes such as cookies, pancakes and muffins. Use one cup of mashed banana to one cup of butter or oil.

Butter for Greek yogurt

Use Greek yogurt instead of butter when you're baking to reduce fat in your finished product while keeping it moist and tender.

Australian Healthy Food Guide magazine, written by a team of dietitians, has a great website with a broad range of ‘smart swap’ ideas - http://www.healthyfoodguide.com.au/newsearch?api=smart+swaps

Warm regards

Fiona