Boost Your Holiday Baking
November 26, 2014

Our friends at Hy-Vee have offered some helpful tips for this holiday.

Shelly Asplin, MA, RD, LMNT
Registered Dietitian

The holiday season is upon us and for many that may mean entertaining family and friends. Will you be baking your family’s favorite treats this season? Here are some great reasons to try coconut and almond flours, while boosting the nutrition in your baked goods.

Almond and coconut flours make a great addition to baked goods and are perfect for your friends and family who follow a gluten-free diet. Almond flour can be invaluable for anyone following a low-carb diet and is a good source of protein, fiber, vitamin E and magnesium. Almond flour is made from skinless almonds that are finely ground. Almond meal can give baked goods a moist texture and buttery flavor.

Coconut flour is made from coconut solids that are ground into a powder. Like almond flour, coconut flour is also lower in carbohydrates and high in fiber – a whopping 13 grams of dietary fiber in 1⁄4 cup! Coconut flour provides sweetness and a rich texture to baked items. Due to its high-fiber and low-carbohydrate content, coconut flour is a good substitute for regular flours for those who are living with diabetes. High-fiber foods may play a role in controlling blood glucose levels. Besides its use in baked goods, almond meal can be used in place of regular flour as a coating for chicken and fish. Homemade meatballs can be made using almond flour in place of breadcrumbs.

This holiday season, start a new tradition and try almond or coconut flour in your baking.


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