For a baking enthusiast with a day free to spend in the kitchen, here’s a way to put the time to especially good use. Upgrade the nutritional value of those otherwise guilt-inducing desserts by including vegetables. I’m not talking about old standbys like carrot cake and zucchini bread. Think beets, parsnips, rutabaga, squashes of all kinds, tomatoes, even sauerkraut. Veggies like these add sweetness and moisture, enhance texture, make other flavors pop, and provide an extra helping of healthy when added to cakes, bars, and breads. It’s also another way to use that farmers market bounty and slip some produce past picky eaters of all ages.
So go ahead indulge your passion for baking and your sweet tooth. With these three recipes, there’s something good in every bite.