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    1. Onine Shopping ::  Healthy Baking Recipes

      Healthy Baking Recipes

      Warm fresh baked foods are delicious. Unfortunately many have too much sugar and butter so they aren’t good for you. Listed below are some very healthy baking recipes including pretzels, muffins, pizza dough and more. Our recipes include the nutrition information. Click here if you have questions about high altitude cooking.

      Healthy Baking Recipes
      Anadama Bread Apricot Sticky Buns
      Baked Cinni-nanas Ball Park Style Pretzels
      Banana Apricot Loaf Banana Muffins
      Cranberry Banana Muffins Cranberry Cornmeal Muffins
      Frozen Bread Dough Gingerbread Cake
      Ice Box Crescent Rolls Parmesan Bread Sticks
      Pizza Dough Variations Pumpkin Bread
      Zucchini Bread Zucchini Carrot Muffins

      Anadama Bread Early American Yeast Bread

      Yields 1 1-34 lb. loaf; 14 servings

      Ingredients

      Automatic Bread Maker
      1 c water
      3 TBS lowfat margarine, softened
      1/2 c molasses
      1/2 c fine yellow cornmeal
      2 TBS sugar
      3 c bread flour
      1 egg
      1/2 tsp salt
      1 tsp dry active yeast

      Instructions

      Bring water to a boil. Mix water, margarine, cornmeal, molasses and sugar in a large bowl. When slightly cooled, beat in egg. Pour mixture into bread pan, and place bread flour on top. Pour salt and yeast in center. Select bread settings and start machine. Soon, you’ll have hot, fresh hearty bread with very little effort!

      Per Serving: Calories 174 (18% from fat), Protein 4.5g, Fat 3.4g (0.7g saturated, 1.3g mono- and 1.1g poly-unsaturated), Carbs 31g, Fiber 0.3g, Cholesterol 16mg, Iron 1.9mg, Sodium 120mg, Calcium 19mg

      Serving Suggestion: Serve hot with soups, seafood, gumbos or poultry.

      Apricot Sticky Buns

      12 servings

      Ingredients

      1 lb. Frozen Bread Dough, thawed
      12 oz. apricot pie filling
      1/2 cup brown sugar, packed
      2 tbsp. reduced fat margarine, melted

      Instructions

      Prepare 12 muffin pans with cooking spray and flour; set aside. On a lightly floured surface, roll dough into a 12" square. Spread one tablespoon margarine over dough. Spread eight ounces pie filling over top. Roll tightly in jelly-roll fashion. Cut into 12 equal portions; set aside. In a small bowl, combine remaining pie filling and brown sugar. Place a spoonful of mixture into each prepared muffin pan. Place dough portions on top of apricot mixture. Brush each with remaining margarine. Let rise until doubled in size. Preheat oven to 375. Bake for 15 minutes, or until golden brown. Turn out of pan immediately onto serving platter.
      166 Calories; 2g Fat (10% calories from fat); 3g Protein; 34g Carbohydrate; 11mg Cholesterol; 155mg Sodium

      Baked Cinni-nanas

      Ingredients

      bananas, quartered
      1/2 cup raisins
      1/2 tsp. cinnamon
      1/2 tsp. orange zest
      1/2 cup orange juice
      1/2 tsp. lime zest
      1 tsp. lime juice
      1/2 tsp. vanilla extract

      Instructions

      Preheat oven to 375F. Arrange bananas in a single layer in a small, shallow baking dish. In a separate bowl, combine all other ingredients. Blend well. Pour mixture over bananas and bake, uncovered, for about 20 minutes. Remove when the bananas are lightly browned and bubbling. Place banana pieces in the center of a plate and spoon the sauce from the dish over them.

      Serving Suggestion: Top with frozen yogurt; vanilla flavored.

      Ball Park Style Pretzels

      8 servings

      Ingredients

      2 whole egg whites
      2 tbsp. Water
      1 lb. Frozen Bread Dough - thawed
      1 tbsp. coarse salt

      Instructions

      In a small bowl, combine egg whites and water. Mix well and set aside. On a lightly floured surface, roll dough lengthwise into a 15 x 5" long rectangle. Cut dough into eight equal long strips. Take a 15" dough piece and roll into a 20"long rope. Shape each rope into a "U" shape and place on a lightly prepared baking sheet. Take the right end of the rope and place it over the bottom left hand corner of the "U". Repeat with the left side. Brush with egg white mixture and sprinkle with coarse salt. Bake in a 375 degree oven for 16 minutes or until golden brown.

      Serving Suggestion:

      130 Calories; 1g Fat (8% calories from fat); 5g Protein; 25g Carbohydrate; 17mg Cholesterol; 936mg Sodium

      Banana Apricot Loaf

      Ingredients

      1 3/4 cup sifted flour
      2 1/4 tsp. double-acting baking powder
      1/2 tsp. salt
      1/8 cup vegetable oil
      2/3 cup sugar
      1/4 cup apple sauce
      3 egg whites
      1 1/4 cup mashed banana
      1/4 cup chopped dried apricots

      Instructions

      Sift together first 3 ingredients. In a separate bowl, blend oil, sugar, and applesauce. Beat egg whites. Beat egg whites and mashed bananas into oil mixture. Add sifted ingredients in 3 parts, beating slightly after each addition just until mixed. Fold in chopped apricots. Spray loaf pan with vegetable cooking spray and lightly flour. Bake at 350 F about 1 hour. Excellent with Lemon Yogurt Sauce.

      Servings: 8 Fat: 4 g Calories: 269 Fibre: 2 g

      Banana Muffins

      6 servings

      Ingredients

      1 1/2 cup unbleached flour
      1 tbs. unbleached flour
      3 tbs. brown sugar - packed
      11/2 tsp. baking powder
      1 tbs. pumpkin pie spice
      1 cup bananas - mashed
      ? cup skim milk
      3 tbs. fat-free sour cream
      1egg white - whipped

      Instructions

      Preheat oven to 350. Prepare six muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, baking powder, and pumpkin pie spice. In another mixing bowl, combine bananas, milk, sour cream, and egg white. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin pans 2/3 full. Bake 20 minutes, or until light brown.

      150 Calories; 1g Fat (4% calories from fat); 4g Protein; 35g Carbohydrate; 1mg Cholesterol; 143mg Sodium

      Cranberry Banana Muffins

      12 servings

      Ingredients

      2 whole egg whites -- slightly beaten
      3 tbs. fat-free sour cream
      3 tbs. Honey
      3 tbs. Molasses
      3 tbs. orange juice, canned
      1 tsp. pure vanilla extract
      1 cup bananas - mashed
      1cup unbleached flour - sifted
      1 tbs. orange peel - grated
      1/3 tsp. baking powder
      1/2 tsp. baking soda
      1cup cranberries -- chopped

      Instructions

      Preheat oven at 350. Prepare muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine egg whites, sour cream, honey, molasses, orange juice, vanilla extract, and bananas. In another mixing bowl, combine flour, baking powder, baking soda, and cranberries. Use an ice cream scoop to fill medium muffin pans and bake for 20 to 25 minutes for medium pans.

      86 Calories; less than one gram Fat (2% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 87mg Sodium

      Cranberry Cornmeal Muffins

      12 servings

      Ingredients

      1 cup unbleached flour
      1/2 cup cornmeal
      1/3 cup granulated sugar
      2 tsp. baking powder
      1egg white - whipped
      1/2 cup Fat-Free Buttermilk - * see note
      1/2 cup fat-free sour cream
      1/2 tsp. lemon peel - grated
      1cup cranberries - chopped

      Instructions

      Preheat oven to 350. Prepare 12 muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine flour, cornmeal, 1/3 cup sugar, and baking powder. In another mixing bowl, combine egg white, buttermilk, sour cream, and lemon peel, and cranberries. Use an ice cream scoop to fill muffin tins 2/3 full. Bake for 20 minutes or until golden.

      95 Calories; less than one gram Fat (4% calories from fat); 2g Protein; 22g Carbohydrate; 1mg Cholesterol; 89mg Sodium

      Notes: Fat-Free Buttermilk: Combine 2 teaspoons vinegar with enough milk to equal 3/4 cup; let stand 5 minutes.

      Frozen Bread Dough

      30 servings

      Ingredients

      2 1/2 cups unbleached flour
      2 pkgs. Dry yeast
      2 cups skim milk
      3 tbsp. reduced fat margarine, melted
      1/3 cup granulated sugar
      2 tsp. Salt
      2 whole eggs
      5 1/2 cups unbleached flour

      Instructions

      In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat milk, margarine, sugar, and salt just until warm, 115 to 120 degrees, stirring constantly until margarine almost melts. Add liquid to dry ingredients in mixing bowl along with eggs. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough into thirds. Shape each of 2 portions into loaves. Store in freezer container with a double thickness of waxed paper between. Divide remaining dough into 16 balls. Arrange balls one inch apart in a freezer container.

      133 Calories; 1g Fat (6% calories from fat); 4g Protein; 27g Carbohydrate; 15mg Cholesterol; 163mg Sodium

      Notes: Yields: 3 1/2 pounds or 2 loaves and 16 balls.

      Gingerbread Cake

      8 servings

      Ingredients

      3 cups unbleached flour
      4 tsp. Ginger
      2 tsp. Cinnamon
      2 tsp. baking soda
      1 tsp. Baking powder
      1 tsp. Cloves
      1/2 tsp. Nutmeg
      3 whole egg whites -- slightly beaten
      1 cup Fat-Free Buttermilk --* see note
      1cup brown sugar - packed
      1cup fat-free sour cream
      1cup molasses

      Instructions

      Preheat oven at 350. Prepare an 8-3/4 x 1-3/4" pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, ginger, cinnamon, baking soda, baking powder, cloves, and nutmeg. In another mixing bowl, combine egg whites, buttermilk, brown sugar, sour cream, and molasses. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes.

      394 Calories; less than one gram Fat (1% calories from fat); 8g Protein; 95g Carbohydrate; 3mg Cholesterol; 444mg Sodium

      Notes: Fat-Free Buttermilk: Combine 3 teaspoons vinegar with enough skim milk to equal 1 cup; let stand 5 minutes.

      Ice Box Crescent Rolls

      48 servings

      Ingredients

      2 cups skim milk
      1/2 cup granulated sugar
      2 tsp. Salt
      1env.dry yeast
      3 tbsp. warm water, 105 to 115 degrees
      1/2 cup reduced fat margarine, melted
      1 whole egg
      6 cup unbleached flour

      Instructions

      In a one-quart saucepan, heat milk almost to the boiling point. Add sugar and salt. Cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add milk mixture, margarine, egg, and three cups flour. Mix until smooth. By hand, stir in remaining flour until well blended. Cover and refrigerate several hours or overnight. Dough will be very sticky. Add enough extra flour to make a soft dough. Then, punch down dough and divide into thirds. Roll each third into a twelve-inch circle. Cut each circle into sixteen pie-shaped wedges. Roll each wedge into a crescent shape. Place on prepared baking sheets. Cover and let rise in warm place until doubled in size. Bake in a 375-degree oven for 15 minutes, or until golden brown.

      68 Calories; 1g Fat (8% calories from fat); 2g Protein; 14g Carbohydrate; 5mg Cholesterol; 102mg Sodium

      Parmesan Bread Sticks

      16 servings

      Ingredients

      1/2 cup egg whites -- slightly beaten
      1 lb. Frozen Bread Dough - thawed
      1/2 cup fat-free Parmesan cheese
      1 tbsp. garlic powder

      Instructions

      Preheat oven to 450. Prepare baking sheets with cooking spray; set aside. Pour egg whites into a 9 x 13" pan. In another 9 x 13" pan sprinkle with Parmesan cheese and garlic powder. Divide dough into 16 pieces and shape each piece into a ball. On lightly floured surface, roll each ball into a rope, 12" long. Dip rope in egg whites, then into the Parmesan cheese mixture, coating evenly. Gently twist each rope several times to create a spiraled look, then lay bread sticks on prepared baking sheets, 2" apart. Bake for 12 minutes, or until crisp and golden brown.

      72 Calories; 1g Fat (9% calories from fat); 3g Protein; 14g Carbohydrate; 9mg Cholesterol; 128mg Sodium

      Pizza Dough Variations

      1 servings

      Ingredients

      Cheese Dough: 1/2 cup fat-free mozzarella cheese - shredded
      Cornmeal Dough:1 cup cornmeal
      Crushed Red Pepper Dough: 1 1/2 tsp. crushed red pepper
      Garlic Dough: 2 tbs. garlic - minced
      Herb Dough: 1tsp. Basil
      1 tsp. Oregano

      Instructions

      To create tasty dough variations, just follow the directions for traditional pizza dough and add these extra ingredients as suggested: Cheese Dough: Add cheese while kneading dough. Cornmeal Dough: Replace 1 cup flour for cornmeal. Crushed Red Pepper Dough: Add crushed red pepper to flour and salt mixture. Garlic Dough: Add minced garlic to flour and salt mixture. Herb Dough: Add basil and oregano to flour and salt mixture.

      675 Calories; 3g Fat (3% calories from fat); 41g Protein; 121g Carbohydrate; 15mg Cholesterol; 673mg Sodium

      Pumpkin Bread

      18 servings

      Ingredients

      2 cups unbleached flour
      1 cup brown sugar - packed
      1 tbs. baking powder
      2 tsp. Cinnamon
      1/2 tsp. Nutmeg
      1/2 tsp. baking soda
      1/2 tsp. Ginger
      1/2 tsp. Cloves
      1 cup pumpkin, canned
      1/2 cup skim milk
      2egg whites - whipped
      1/2 cup raisins
      1/3 cup fat-free sour cream

      Instructions

      Preheat oven at 350. Prepare a 9 x 5 x 3" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, and cloves. In another mixing bowl, combine pumpkin, skim milk, egg whites, raisins, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes.

      112 Calories; less than one gram Fat (3% calories from fat); 3g Protein; 28g Carbohydrate; 1mg Cholesterol; 116mg Sodium

      Zucchini Bread

      16 servings

      Ingredients

      1 1/2 cup unbleached flour
      1cup granulated sugar
      2 tsp. Cinnamon
      1/2 tsp. baking soda
      1/2 tsp. Nutmeg
      1/2 tsp. baking powder
      1 cup zucchini - unpeeled and grated
      1/2 cup fat-free sour cream
      1egg white - whipped
      1/2 tsp. lemon peel - grated

      Instructions

      Preheat oven at 350. Prepare pan a 8 x 4x 2" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, and baking powder. In another mixing bowl, combine zucchini, sour cream, egg white, and lemon peel. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes.

      92 Calories; less than one gram Fat (1% calories from fat); 2g Protein; 22g Carbohydrate; 0mg Cholesterol; 53mg Sodium

      Zucchini Carrot Muffins

      12 servings

      Ingredients

      1 ? cup rolled oats
      1cup unbleached flour
      ? cup granulated sugar
      1 tbsp. baking powder
      ? tsp. Nutmeg
      1 1/3 cups carrots - grated
      1 cup zucchini - grated
      2/3 cup skim milk
      3 tbsp. fat-free sour cream
      2 egg whites -- whipped

      Instructions

      Preheat oven at 350. Prepare 12 muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine oats, flour, sugar, baking powder, and nutmeg. In another mixing bowl, combine carrots, zucchini, milk, sour cream, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin pans almost full. Bake 20 to 25 minutes or until golden brown.

      127 Calories; 1g Fat (9% calories from fat); 4g Protein; 27g Carbohydrate; 1mg Cholesterol; 143mg Sodium

      All Healthy Baking Recipes used with permission from PrescriptionGiant, LLC © 2010.

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