However, sometimes I'm looking for a healthier scone, muffin or coffee cake -- something that I can eat for breakfast without too much guilt, or offer to health-conscious friends -- and I don't have resources that are just right for me. Ideally, a book on healthy baking would balance out a number of factors without being fanatical on any one of them:
- How is the whole grain content? Can some of the white flour be replaced with wheat, or can the recipe handle an optional addition of wheat germ, ground flax seeds, oats or so on?
- Can the sugar be cut down and/or replaced with honey or maple syrup?
- Can the fat be cut down without sacrificing moistness, shelf life, texture and flavour?
- Is the protein ratio good? Is substituting soy flour an option? Adding nuts?
- Are the ingredients readily available or can rare ingredients be optional?
- Is the taste pumped up? I eat less of pure, dark chocolate or tongue-tingling ginger sweets because my palate is satisfied earlier.
Along these lines, here's an adapted recipe for Mango Chutney coffee cake, derived from Light and Easy Baking. That book focuses only on reducing fat content, which I brought up a little again, but the pumped-up taste is there and the hot pepper is surprisingly good.
2-1/2 cups all-purpose flour
3 t. baking powder
1 t. salt
1/2 c. sugar
1/2 c. brown sugar
1 c. milk
1/3 c. canola oil
1 egg, slightly beaten
2 T. orange marmelade
1/3 c. raisins
3/4 c. chopped mango chutney
Additional pepper, cinnamon or cardamom, particularly if chutney is mild
Mix the dry ingredients together then mix the rest in. Bake in a loaf pan at 350 for 65 minutes.