Home Baking

Choose wholegrain flours, oats, nuts, seeds, fruit purées and dark chocolate. These can add fibre, healthy fats and nutrients while helping create balanced, flavourful bakes.

Almond, coconut, rice, oat, buckwheat, chickpea and corn flours can be gluten-free. Check packaging for gluten-free certification, particularly if you have coeliac disease.

Depending on the recipe, you can use mashed banana, dates, applesauce or alternative sweeteners. Remember that some options still contain naturally occurring sugars.

Mashed banana, applesauce, ground flaxseed mixed with water, chia seeds or commercial egg replacers can work well. The best choice depends on the recipe and desired texture.

Many flours, sugars, oats, baking powders, cocoa powders, nuts, seeds and plant-based alternatives are vegan. Always check labels for ingredients such as milk, butter, eggs or honey.