Flours

This easy and delicious cake takes only 30 min to bake!

This fun and easy recipe will bring a lot of joy to your kids!

Almond flour pancakes are a healthier option for those who love pancakes. Easy, quick and delicious!

Crunchy pie crust, sweet peach filling, and some delicate saltiness of plant-based cheese make a great combination of texture and flavours.

Super moist and fruity Christmas cake.

This gravy is dairy-free and meat-free. Perfect to pair with nut roast, baked potatoes and roasted veggies.

Super easy Christmas cake with raisins. Fluffy and delicious, ready in less than an hour!

Super easy, delicious cookies, with a touch of ginger and cinnamon. These Christmas Biscuits are the perfect festive treat for the whole family.

This sponge matcha cake is light and fluffy. This matcha cake is made with organic matcha powder, a green tea powder made in Japan from finely ground green tea leaves. Thanks to it, this cake has a beautiful green colour and a slightly earthy flavour.

Try this healthy recipe for Halloween! Delicious cookies with almonds as fingernails. They are vegan, dairy-free, egg-free, refined sugar-free, paleo friendly and spooky!

This vegan chocolate cake recipe is probably the easiest of all chocolate cake recipes. No eggs and no butter needed! Ready in 40 minutes! It takes only 10 min to prepare and 30 minutes to bake.

Oat Flour Oats are a versatile ingredient used in cooking and baking. Oats are a filling addition to meals and a great pick for sweet and savoury dishes. When using oats as an alternative for gluten- induced flour, it comes with plenty of positives. Oat flour is a common supermarket flour, with organic options in farm shops and whole food shops. However, oat flour is fairly easy to make at home with the right equipment. If you have a bag of ground oats and an electric blender at home, you are three quarters of the way there already. Oat flour is a great alternative for plain flour as it has a soft and fluffy cake texture, like the consistency of most cakes. Oat flour will rise slightly on its own, but needs an addition of baking soda for high-rise recipes like bread, scones, and cakes. With its fluffy texture, oat flour can make some great sweet or savoury recipes. For all the sweet tooth bakers here are some simple yet effective ideas: Oat flour in your crumble recipe can transform the dessert to include a gluten-free crumble topping with a sweet, toasted flavour on top of the tasty baked fruit choice. For the bakers with a preference on texture, oat flour can give you chewy, crispy cookies, taking you back in time to the 19th century when they first became a hit. Oat muffins and oat pancakes are a great new breakfast choice. Incorporating fresh fruit, yoghurt, and some chocolate chips for extra sweetness. When considering the common ‘full’ effect oats have, oat protein balls are a great snack to include in your everyday diet. Buckwheat Flour Deriving from the Buckwheat grain, this flour is nutrient rich with plenty of health benefits to help with your physical diet. Filled with fibre, buckwheat flour is great for most savoury dishes and some sweet ones also. Buckwheat flour has a distinct earthy and nutty taste and to some people's opinion can have a bitter aftertaste. Buckwheat, alike oats, have a great filling effect. This flour is a great option to use for satisfying breakfasts and lunches to keep you fuller for longer. The grain itself is a great alternative to quinoa, flax, amaranth, and polenta. However, when converted to a flour, Buckwheat is great to make rice and noodles. By mixing the dark flour with herbs and eggs. You can make plenty of tasty pastas. Despite its distinct taste, Buckwheat can be used in sweet bakes. Its earthy and nutty flavours work extremely well with Banana. So, pancakes, muffins and cakes with banana, peanut butter and dark chocolate are a must for the sweet tooth trials for this flour. Note to self: Be careful with allergens when considering Buckwheat an ingredient. Though it does not affect celiacs, it is a pseudo cereal, so any intolerances to grain should be examined. Sorghum Flour Another pseudo grain to add to this list is Sorghum. Also known as ‘Jowar’ flour, Sorghum flour is an extremely popular gluten-free flour in the baking world, as it has a lovely, sweet taste. Sorghum has a low elasticity and is an exceptionally light and fluffy flour, so the simpler the recipe, the better. Similarly to Oats and Buckwheat, Sorghum flour wheat is a great flour to use in pancakes and porridges. Mixed with a starch to kick awake the raising element, Sorghum can be used to make sourdough breads, pizza bases, cakes and muffins. When thinking about its natural sweetness, Sorghum can be a great ingredient for sweet sauces in lots of puddings and desserts. It works particularly well in baked sauces (in dishes with chocolate, cinnamon, tart fruit, and syrups) highlighting its sweet touch. Be careful how much Sorghum you use at a time, as it can have a bitter aftertaste when used in significant quantities. Teff Flour This Ethiopian food source has been an extremely popular grain for centuries. This staple grain was converted into a flour and is now used for recipes that are sweet and savoury. Teff flour has underlying nutty flavour, it has great sources of fibre, minerals and vitamins too. Take note- Teff does absorb lots of water when being cooked, so look at for those water ratios in your recipes, you may need to replace some liquids! Teff flour can make some great meals including: pancakes, pizza crusts, waffles, fritters, porridge, cookies, and muffins. As a grain alone you can add teff into salads, falafels, roasted vegetable plates, and veggie burgers. Since the teff grain derives from Ethiopia, why not try and make the traditional teff flatbread called ‘Injera.’ Amaranth Flour Another pseudo-grain to consider is Amaranth. This flour comes from grinding the seeds from the Amaranth plant. This grain is similar to Quinoa. Amaranth flour has a rich nutrient count with minerals such as: Iron, magnesium and calcium. Amaranth is also high in protein, therefore giving its state a strong structure for meals. The naturally earthy/nutty flavouring this flour makes it perfect for bread-based meals. Tortillas, pizza bases, pizza crusts, savoury pancakes flatbreads and nutty bread. Amaranth gives a dense texture so have a think when you are pairing it with other foods. Rice Flour Rice and rice flour is a very popular option for gluten-free cooking as well as in Asian cuisines. This flour has a light texture, and mild natural flavouring, making it perfect for cooking, baking, frying and roasting. There are two types of flour (white and brown) that differ in colour and texture. White rice flour is perfect for baking as it has a lighter texture. Brown rice flour is whole grain and can be used in more savoury meals because of its coarse but hearty texture. In Asian tradition, rice flour is predominantly used to make noodles, pastas and dumplings. However, it is also commonly used in sauces and stews as a thickening agent. Similar to the lists seen throughout this article, rice flour can be used in most meals. With its lighter texture it is popular to mix and match it with other gluten-free flours to balance out texture for more specific meals in baking. Uniquely, rice flour also makes for a great frying batter! Whether is frying meats, sea food or adding crispness to your carbs and vegetables, rice flour can do it all. Take note- Rice flour is high in carbohydrates rather than proteins, so if you count your calories, its best you take this into consideration if rice flour becomes an essential part of your diet. Almond Flour Created by blending blanched almonds, this flour is a great healthy alternative for many wheat flours. Almonds are a super-food nut with so many benefits to help the human body. To name a few: monounsaturated fats, omega-9 fatty acids, plant-based proteins, fibres, low-glycaemic index, calcium, iron, magnesium and Vitamin E. These nutrients and minerals are great for keeping cardiovascular issues at bay, keeping your blood sugar levels normal and improving your digestive health. Almond flour has a soft, light texture and a naturally sweet/nut flavouring, therefore, making it perfect for baked goods. Pancakes, cookies, brownies, banana bread, muffins, fruit bars, cakes and cinnamon rolls, this flour ticks boxes for a variety of dietary requirements. Almond flour can be great for those with gluten intolerances, celiac disease, or for those on a Keto/Paleo diet. Almonds are a type of nut, so this flour is not suitable for those with a nut allergy. Potato Flour Potato flour is used with whole potatoes that are dehydrated and ground to make a fine powder. This is not to be confused with Potato Starch, which uses extracted potato starch. Potato flour can make some well-structured meals with a satisfying texture: Pancakes, muffins, banana bread, dumplings, pizza dough, cakes and gravies. Potato flour is amazing for retaining moisture, preventing meals from going dry, crumbly and going off quicker. This ability is all because of its high starch content. The starch (80-85%) creates great thickening and binding properties for foods. This flour has some essential nutrients and minerals to support the body: Iron, potassium and vitamins C and B. These minerals work hand-in hand to help support the muscles, immune system and energy levels. Potato flour is high in energy, so it is a great pick for a meal that will keep you going for a long-time. However, potato flour tends to be high in carbohydrates rather than proteins, so if you count your calories, its best you take this into consideration if it becomes an essential part of your diet. When searching for the best gluten-free flours for baking and cooking always look out for the organic options in local farm shops and even whole foods online store. Take note: Though the flours above are gluten-free be careful to check that the rest of your ingredients are gluten-free too.

How is Potato Starch Made? Potatoes are well known for their healthy carbohydrates. Also known as ‘Starch’ (Polysaccharide), this side of a raw potato can be turned into a completely different ingredient. ‘Potato Starch’ is extracted from crushed, raw potatoes. The starch grain is released from the destroyed cells and either separated through a hydro-cyclone or dried out on its own as a solution. After this process, the once potatoes, become a white, powdery potato flour, full of spherical granules. Is Potato Starch Gluten-Free? Since potatoes are a root vegetable, organic potato starch is naturally gluten-free. Gluten is a protein found in the wheat plant and other types of grain, meaning they have no connection to one another. Those who suffer from ‘Coeliac’ disease, or choose to live a gluten-free diet can use potato starch as a wheat-free flour in lots of cooking recipes. How Does Potato Starch Work? Potato Starch in general, is used to make things like- pasta, bread, tortillas, pastries, noodles, and cereal grains. However, it has other uses too. The ingredient can be used as a thickener (sauces, soups, stews, and desserts) as well as a creamy batter for frying and baking sweet and savoury foods. Paste- Thickening Agent You can easily make wet potato starch at home. To use potato starch as a thickener, you start by dissolving your starch granules in cold water. This will allow your starch to become a smooth gel when it is gelatinised. NOTE: Not dispersing the starch in cold water at the start of your cooking could leave you with a clumpy gel as your overall thickener. After leaving the particles in cold water, you can heat them up in hot water, or whatever liquid you are cooking at that point in time. Potato starch has a better water-capacity (great for doughs) than its contender- Cornstarch. Potato Starch leaves you with a gel that is more translucent, silkier, and has a more neutral flavouring compared to corn. However, this starch has a lower gelatinization temperature, so it thickens quicker when it is hotter. NOTE: Keep an eye on your heat, if the temperature is too hot for too long, the potato starch will not absorb the water properly and its binding effect will be ineffective. Leave thickening to the end of your cooking so it has a perfect short period of heat. Crispiness In baking and frying, less is more. Adding potato starch gradually to your cooking will allow for a good structure and smooth texture overall. Adding too much too quickly (or too much in general) will give the starch a very crumbly texture, making its connectivity rubbish! It has been said that potato starch is better than cornstarch for frying, as it gives you a crispier result and for longer too. You can use the starch outright in your frying and baking, or you can make a creamy batter with it too. Potato Starch Uses As well as using potato starch in our everyday cooking, it can be used in other departments too. In the everyday food industry, potato starch is found in canned soups, savoury sauces, pie fillings, and even mayonnaise. They are a great additive to dishes that are refrigerated or frozen because it stops the meals from separating when they are chilled and cooked. Within the sweet world, potato starch is becoming a new hit for plant-based sugar confectionaries. Its excellent gelatinization properties work well in commercialised desserts like- custard, puddings, mousse, pastry, and cakes. It is seen as sustainable and more appealing by customers as it is gluten-free and vegetarian/vegan. Potato Starch vs Potato Flour Now that we know specifically what Potato Starch is, it is important to know the difference between that, and Potato Flour. Though they may look similar there are clear differences. Potato starch is made by crushing potatoes, activating the starch grain, before then drying out the remaining potato into small granules. Potato flour involves removing the skin, mashing them, drying them out, blending them and then keeping them in an air tight container. A main difference between the two, is that potato starch is simply ‘Starch’ extracted from the potatoes. Whereas Potato Flour is flour made from whole potatoes. Potato flour has a higher number of proteins, carbohydrates, fibre, and nutrients because it is made from the vegetable itself. With potato starch only being an extract, it contains less health benefits. Where Can You Buy Potato Starch? When looking to buy this ingredient, Potato Starch can be found in most supermarkets. You have to look for them in substitute/alternative food aisles, or the baking section, but many shops sell the starch product. If you are looking for a definite seller- flour shops, whole food shops, healthy food shops, and farm shops should sell potato starch, specifically organic potato starch. Another option is looking for healthy food online, through baking ingredient suppliers. These shops tend to have more options for ingredients and sell them in bigger bulks. This can be helpful if you are planning to create lots of potato starch recipes, or just want to invest in gluten-free potato starch for its wheat-free aspect.

Flour is an essential ingredient in many of our households. Flour holds a structure that creates a useful base for many recipes in our everyday cooking and baking. You can count on many kitchens having these quintessential flour types, either: self-raising flour, or plain flour/all-purpose flour. These are winner ingredients for your cakes, doughs, pastas, pancakes, and even sauces. They include grinded wheat, which has some great health benefits. Stone ground flour that is unrefined (organic) includes: fibre, protein, minerals and vitamins. Organic wheat flour is great for your nutritional health for many reasons, but it has other advantages too. Organic stone ground flour is far easier for the body to absorb, and tends to be pesticide free also. Plain flour/All-purpose flour This popular flour is a great ingredient for all your general kitchen needs. The easy-to-use product can be used in cooking and baking as it has a mixture of hard and soft wheat for different textures. This is a staple for anyone who likes to jump into the kitchen from time-to-time without having to worry about having every ingredient already in the house. Something to note about all-purpose flour, is that it doesn’t contain the leavening agent that self-raising flour is so famously known for. Therefore, if you’re looking for a flour that will help your breads, cakes, and doughs rise, then you’d need to add baking soda or baking powder to the mix. Or alternatively, you can purchase self-raising flour on its own. Self-raising flour This is also a very easy flour to use, and a staple for all your baked goods. On the occasion you don’t have any baking soda in the house, self-raising flour automatically contains the expanding agent you need for food to rise. On some occasions you might need a little bit more of a rising agent for a lighter texture, so read your recipes carefully. This extra rising is particularly used in baking for a less dense base. Cakes with more rise to them are fluffier, lighter, and generally more enjoyable to eat. Density is saved for many breads and doughs that we get a great chewy texture from. Cake Flour On the lower scale for gluten inclusion, cake flour is perhaps the lightest type found amongst the wheat flours. With a hint from the name, ‘cake’ flour is optimised for baking. It is a thin white flour that has a softer texture and very little flavouring. This will help the sweet additives really come through into the cakes. When comparing cake flour to other wheat flours, this product is slightly harder to find in the shops than others. As it is enhanced for baking, you are more likely to find it in baking sections or specific baking shops. Bread Flour Alike cake flour, bread flour is optimised for particular types of cooking and baking. Bread flour is used to make doughs for different types of breads and pizzas. With its unusual texture, bread flour is perfect to create the chewiness that comes with biting into our favourite breads and pizzas. Bread flour comes with a distinctive taste and smell that is far more intense than other wheat flours. Rye Flour On the lower gluten scale, however, comes rye flour. Compared to all-purpose flour or self-raising flour, rye flour contains a far smaller amount of gluten, therefore making it perfect for those who want to reduce their gluten intake; but perhaps not entirely. Rye Flour is typically denser and moister in comparison to other flours, it traps less air bubbles when heated so it doesn’t take an airy form. This, mixed with its strong flavouring, can make for great scones, fruit cakes, and even ginger breads. Then, on the savoury side, rye flour is great for making pastas, crackers and sourdough starters especially with yeast. Interestingly enough, rye flour comes in three main colours or types. The colour all depends on how it is milled. White or light rye is less dense as it has been milled and separated from most of the bran naturally found in the flour. Dark rye includes 100% wholegrain which is where the distinctive heavy texture comes from. This wholemeal flour is nearer to organic flour as it is closest to its original state. Note to self: if you want to be able to shape your flour more easily, stick to lighter rye flour. Wheat flours are great, simple flours that have been trusted throughout history to make great tasting recipes. However, in this day and age, we live in a world where wheat is no longer included in everyone’s diet. Which begs the question: What is the alternative? Flour, before its sold form is simply grains of wheat. Some other grinded forms of flour without wheat are Almond flour, Coconut flour, Chickpea flour, Rice flour, and Oat flour. For those with a wheat or gluten intolerance there are plenty of alternative flours. The great thing about these flours, is that they do not have to be used just by those of a gluten-free diet. Almond Flour An unusual yet versatile flour used in both baking and cooking. The ground almonds make for a nutty and sweet flavour. In baking, almond flour can be used to make all sorts of biscuits and cakes. In fact, the natural plant, eaten raw as well as cooked, can be used to make no-bake treats and protein bites. These can be quick, easy, on-the-go recipes, perfect for those who are living active lives. In talking about being active, almond flour compared to others is incredibly light weight. Unlike the thickening agent that wheat flours possess; for the assistance of roux’s and sauces, almond flour is far lighter. With all these positives, almond flour comes with even more benefits. The plant-based flour has less sugars and less carbohydrates than many other flour forms because of its low-glycaemic index. The glucose in almonds is released into the body far slower compared to wheat. This makes for a great coating when frying foods as it’s healthier all around. Coconut Flour Alike almonds, Coconut flour comes with a list of multifunctional uses. Found in the same plant-based family, coconuts can be grinded into flour, again used for baking and cooking. The coconuts familiar sweet taste acts as a brilliant structural flavouring for biscuits and pancakes. The low-glycaemic flour also acts as a brilliant source of fibre; once again, perfect for those no-bake treats and protein bites. A great opportunity to indulge something that is good for you and will make you feel good as well. Coconut flour shares many of the same nutritional values as almond flour, so you can count on it to make lots of items such as cakes, muffins, flatbreads and cookies. Chickpea Flour Another brilliant alternative to refined wheat flour is chickpea flour. The popular Asian and Middle Eastern ingredient known as the ‘Chickpea’ has a great texture when dried and ground down. It works well in sweet and savoury flatbreads and can even be used to thicken sauces and soups. Chickpeas when mixed with herbs and sauces holds a great flavour, making it perfect for cooking and baking. As for health benefits, Chickpeas as an ingredient and as a flour base are far lower in calories and carbs compared to wheat. It is also rich in fibre and protein which is perfect for building and maintaining muscle. And that’s not even where it ends. Once turned into chickpea flour, it can also be used to make another alternate flour- gram flour. The pulse based ingredient is a staple in Indian and Caribbean cultures. Cornstarch Cornstarch or Cornflour is made purely from corn and carbohydrates, which ticks the box for another gluten-free flour. In many ways cornstarch and other flours can be used interchangeably when using it in cakes, or as a batter for frying. So don’t be afraid of the lack of elements found in cornstarch. However, it is important to note that cornstarch is the preferred flour to use in thickening most recipes that include sauces, soups, puddings, creams, and gravies. This is because of its large amount of starch properties; it has been said that cornstarch has twice the thickening power compared to your every day flours. A final note on the corn based ingredient is the state it takes when fried. Unlike any of the other flours mentioned in this article cornstarch can take a deeply crunchy texture and golden colour, perfect for battering foods. With the lack of gluten and high amount of starch, this is another great multipurpose flour.

Sorghum Flour What is sorghum slour? Sorghum flour is a sweet gluten free flflour made with sorghum, also known as a pseudo-grain, sorghum is the seed of a grass similar in size and flavour to millet. Originating in Australasia, it is grown around the world but as a staple part of the diet in parts of Africa. The wholegrain is used for milling into soft flour with a mild flavour. How to use sorghum flour? Organic sorghum flour is great for making breads, flatbreads, pancakes, porridge, biscuits, muffins and cakes. Traditionally used in India to make flatbread such as jowar roti. Chickpea flour What Is chickpea flour? Chickpea flour also known as Gram Flour and Besan is made with chickpeas. It is a highly nutritious food which provides great health benefits. It also has high soluble fibre content which is beneficial for the health of the heart because it contains healthy unsaturated fats which help you fight bad cholesterol. How do you use gram flour? Organic chickpea flour is naturally gluten-free and can easily substitute wheat flour in many recipes. So it is great for cooking and baking, can be used and an egg substitute in vegetarian and vegan diet. Rice flour What Is rice flour? Rice flour is made with rice - a whole grain that is relatively low in calories, high in fibre and can be incorporated into a variety of dishes, but as flour it is even more versatile. It is naturally gluten-free. How do you use rice flour? Rice flour is popular in Asian cuisine. It can be a great alternative to refined white flours. It's great for recipes that require a naturally non-gluten grain and provides a plethora of new uses, especially for things like smoothies, pancakes or cakes. It is especially good for baking breads, as its flavour is stronger than conventional flours and blends extremely well. Buckwheat flour What is buckwheat flour? Buckwheat flour a gluten-free flour made with buckwheat grain which is small, crunchy and have a distinctly triangular appearance. It comes from a plant cultivated for it grain like groats. Roasted buckwheat is a popular staple in Eastern European cuisine. Organic buckwheat is a superfood. It's very nutritious and a fantastic source of dietary fibre as well as high quality protein containing all eight essential amino acids, including lysine. This makes buckwheat one of few plants capable of producing a true "complete" protein (similar to quinoa grain). How do you use buckwheat flour? Buckwheat flour is a high fibre, high protein alternative to white flour. And it's gluten free! So if you cannot tolerate gluten, buckwheat flour can take the place of wheat flour in most (if not all) of your recipes. Buckwheat flour can be used in pancakes, cakes, muffins, biscuits and more! Maize Flour What is maize flour? Maize flour is finely milled from maize kernels. It is naturally gluten-free and has a golden yellow colour. Make sure not to confuse it with white processed cornflour which just contains the maize starch. It has a distinct flavour of its own, an earthy taste whilst raw, but much sweeter in taste once cooked. Once used primarily in Mexican and other Latin American dishes it’s now widely used as a substitute to wheat flour in many food products and baking mixes that cater to people with wheat or gluten intolerances. How do you use maize flour? Maize flour works well in a range of dishes and as a blend with white rice and tapioca starch. You can use this maize flour to add distinctive flavour, a bit of texture and a golden colour to a range of baked goods such as bread, muffins, doughnuts, pancake mixes, biscuits, pakoras and homemade tortilla chips.

Eggs are the main ingredients of many savoury and sweet dishes. Eggs are versatile and have properties that are needed in baking and cooking. They help to bind components, work as a thickener, help the cakes to rise and give them a spongy texture. They help achieve the creaminess of many desserts and sauces. Actually, so many sweet and savoury recipes feature eggs that it gets complicated when you want to follow a plant-based diet or suffer from allergies and simply cannot eat them. Is it possible to replace eggs? You can prepare a vegan replacer at home. This way, you will still be able to enjoy traditional recipes without eggs. There are many ways to do it; you just need to have a few specific ingredients in your kitchen pantry. Egg Replacer Recipes Chickpea Water or Aquafaba egg replacer Aquafaba is the brine, which is usually drained away from a can of chickpeas, and can be used as an egg white substitute. You can use it straight from the can. It is high in protein, so you can whip it just like egg whites, but be aware that you will need sugar to stabilise it. It will make a beautiful and fluffy foam. It will be a great egg replacer for mousses, creamy desserts, cakes, pancakes and meringue. Method: To make 1 egg replacer, you will need 60 ml of aquafaba. Just mix it into your dough or batter or whip it using a mixer. Baking soda & vinegar egg replacer This mixture can replace eggs in specific cake recipes, especially chocolate cakes, chocolate muffins, loaves and cupcakes. It will help the dough to rise and work as a browning agent. Recipe: To make 1 egg substitute, mix 1 tsp baking soda with 1 tbsp vinegar. Ground Flaxseed (Linseed) egg replacer Ground flaxseed is one of the most popular egg replacers in many vegan recipes. It works well as a binder in both savoury and sweet baked recipes, cakes, cookies, muffins, pancakes and in batters. It is also very healthy - packed with fibre and omega-3 fatty acids. Recipe: to make 1 egg substitute, mix 1 tbsp of flaxseed powder with 3 tbsp of water in a small bowl. Warm water would work best (not boiling!) Set aside for a few minutes. The flax egg mixture will become thick. Chia seeds egg replacer For egg replacer, white chia seeds would be best (they are less visible than the black ones). You mix whole chia seeds with water, and they become a kind of slimy mixture that will work as a binder for cakes, muffins, and cookies. Chia seeds are a great source of fibre, protein, and unsaturated fats. Please note when chia seeds are used whole, there will be some crunchiness to your baked goods. Recipe: To make 1 egg equivalent, mix 1 tbsp chia seeds with 3 tbsp water in a small bowl. Set aside for 15 minutes, so the mixture thickens. The chia seeds will be a gelatine consistency. Fruit puree or marmalade as an egg replacer These ingredients will work to make a denser texture. Please note, they can change the flavour and colour of your baked goods. They will work best for pancakes, muffins and some dense cakes like brownies. Method: To replace 1 egg, add approximately 60ml of fruit puree (banana, pumpkin etc.) or applesauce to your dough. Chickpea Flour egg replacer Chickpea flour Gram flour is a yellow flour used in many Indian recipes. It will work well as an egg replacer for cakes, muffins, deep-fried dishes, pancakes, quiches and tarts. Chickpea flour is rich in protein and fibre. Thanks to its yellowish colour and consistency, it can even be used to make vegan scrambled eggs or omelettes. You just mix it with water, some black salt and spices and fry it with some oil in a frying pan just like you do with the eggs. Recipe: the equivalent of 1 egg will be 1 tbsp chickpea flour + 3 tbsp water. Mix the flour with water until smooth.

What do you need for Christmas baking? A few essential ingredients are needed to make delicious cakes: flour, leaveners, fat, liquid, sweeteners and natural flavourings. The flour provides the structure for all baked goods through proteins that interact with liquids to create gluten. The flours need leaveners that create chemical reactions in your dough, causing it to expand and rise to make them lighter. You also need some liquid and fats to combine all the ingredients in a dough. The flavour is all up to you - spices, chocolate, dried fruits, and nuts are there for you. Here's everything you need to buy on one shopping list. Christmas baking pantry checklist: Flours: All Purpose flour, almond flour, gluten-free flour Sugar and sweeteners: White sugar, brown sugar, icing sugar, agave, maple syrup, dates syrup Baking spices: Ground cinnamon, ground ginger, cloves, cardamon, anise Nuts and dried fruits: Walnuts, almonds, hazelnuts, dried apricots, prunes, dried cranberries, dates, raisins Leaveners: Yeast, baking powder, sodium bicarbonate - baking soda Fats and oils: Coconut oil, plant-based butter, sunflower oil, rapeseed oil Plant-based milk: Soy milk, almond milk, oat milk Cocoa and chocolate: Raw cacao, alkalised cacao, cocoa nibs, carob powder, dark chocolate Extracts and natural flavourings: Vanilla extract, orange extract, almond extract, orange zest, lemon zest Salt: Sea salt - a pinch of salt will not only enhance the flavour but also affect the tenderness of your cakes.

Flour is one of the most popular ingredients of many dishes in almost every cuisine. There are so many different flour types, and they all have different properties, which may be a bit confusing sometimes. What flour makes the best bread? Which flour is great for sponge cake? From wholemeal to plain, here's the list of flours you should stock in your kitchen pantry. Learn more about different kinds flours and enjoy baking and cooking at home. Wholemeal flour Wholemeal flour is made using the whole grain of wheat, which means the entire spelt grain is processed, including the bran, endosperm and germ. Thanks to this process, the flour keeps its natural flavours and nutrients. It is more nutritious than white flour, but it's also a bit stronger, heavier and has a more intense flavour. You can store it in a cool, dark, dry place for a few months. Wholemeal flour is especially great for bread making, but wholemeal bread is quicker to perish than white bread. Finely milled, stone-ground organic wholemeal flour is an excellent ingredient for healthier biscuits, cakes and pastries. Because the wholemeal flower is quite heavy, you can use a combination of white and wholemeal flour if you want to achieve any specific results. It is suitable to use in bread machines and home ovens. It contains gluten. Buy Organic Strong Wholemeal Buy Organic Strong Wholemeal Bread Flour (Biobake)Buy Organic Fine Plain Wholemeal Flour (Stoneground) White plain flour White plain flour is often called all-purpose flour because it's the most versatile and can be used in many applications, from baking goods to soups and sauces. White plain flour contains approximately 75 per cent of the wheat grain, with the bran and wheat germ taken out. White flour is often artificially whitened, but you can buy unbleached white flour in organic whole food shops. When flour is labelled as self-raising, this means it contains a raising agent such as bicarbonate of soda or baking powder. If you add more raising agent to self-raising flour, it will give a lighter texture to the dough or batter. It is an excellent flour for cakes, biscuits, scones, muffins and pastries. It is suitable to use in bread machines. It contains gluten. Buy Organic Strong White Bread Flour (Biobake) Buy Organic Strong White Bread FlourBuy Organic Traditional Strong White Bread FlourBuy Organic Plain White Flour Buy Organic Self-Raising White Flour Spelt Flour Spelt flour is made from spelt grain, a wheat species. It has a more nutty and tangy flavour and contains about 12-15 per cent protein. Spelt flour has brown and white specks mixed in. There are two types of spelt flour, white (made from the endosperm only) and whole grain (when the whole spelt grain is processed). Both types of spelt flour can develop a solid gluten network, which will give the bakes some additional volume but be careful not to over-mix the dough. Spelt flour's texture and density are comparable to wheat flour (both whole grain and white). It is suitable for making bread cakes, muffins and even pasta. It can be used in bread machines and home ovens. Buy Organic Wholemeal Spelt Flour (Stoneground) Buy Organic White Spelt Flour Rye Flour Buy Organic Rye Flour Malthouse Flour Malthouse flour is a combination of wheat flour and rye flour with toasted malted wheat flakes. It offers a wholesome crunchy texture and richness of flavour to all your baked goods. It is ideal for baking a tasty light brown loaf of bread. It can be used in bread machines and ovens. It contains gluten. Buy Organic Malthouse Flour Barley Flour Barley flour is made from dried and ground barley. There are two types of barley flour coarse and fine. Fine barley flour is made with pearl barley, and coarse barley flour is made with milled barley groats. It is used to prepare barley bread, flat bread and other yeast breads. As it is packed with fibre, barley flour has more health benefits than wheat flour. It also contains vitamins, minerals and antioxidants. It can be helpful in lowering cholesterol and reducing blood sugar and insulin levels. It is suitable to use in bread machines and home ovens. Buy Organic Barley Flour To be continued...

Whether it’s a slice of sourdough with butter or a toast with marmalade, bread is a fundamental part of our diets. These days bread is not what it used to be. The quality of bread in supermarkets has been decreasing, and by the way, the shop-bought bread has almost no substance. It has no weight and virtually no flavour other than sweet, thanks to added sugar. Made with cheap bleached wheat flour and packed in plastic bags, the supermarket bread has no appealing smell and a terrible texture. In the regular shops, it's almost never made fresh but rather baked from pre-made frozen dough. If you crave crunchiness, you can get crunchy bread in a bakery, but then it will surely cost a lot more, so you will always find yourself compromising flavour or price. What are the benefits of baking bread at home? It would be best if you considered starting to bake your own bread. You will discover that it can be a source of pleasure, a therapeutic and a rewarding experience. Plus, homemade bread is cheaper than the one bought in the grocery shop and you don't really need any bread making machine. If you're not convinced yet, below you will find some of the fantastic benefits of baking your own bread at home. Homemade bread tastes better When you make your own bread at home, you choose your ingredients, you decide on the quality of wheat flour you use and you decide when you eat your loaf - warm or cold! Imagine, you can enjoy it fresh and warm straight from the oven. If you use organic wheat flour, your homemade bread will have a lot more substance and flavour. It will be crunchy and delicious just like artisan bread, offering you an unforgettable experience. Homemade bread is healthier You don't have to decide between nutrition and price if you bake your own bread at home. Supermarket shelves are full of cheap bread made with lousy quality bleached flour, additives and preservatives and containing lots of sugar and very little fibre. This kind of bread is not nutritious and is a source of bad calories that will only make you gain weight. One slice of toast white bread typically has 60-80 calories and 1-1.5 grams of sugar. You can also buy a loaf of bread made with whole grains and no artificial ingredients, but this kind of bread will be a lot more expensive. The cheaper option is to buy ingredients at a whole food shop and bake your own bread at home. Buy the best quality organic flour for making bread, and you will always ensure your loaf is both nutritious and delicious. Homemade bread is cheaper For those who look to save money and reduce food waste, making bread at home is a win-win. Bread recipes require very few simple ingredients, such as flour, salt, yeast, water, grains and seeds. These are products that most of us always have at home. Just look in your kitchen - you probably have most of these ingredients in your pantry. Homemade bread is convenient for those on special diets Looking for bread for your special dietary needs? Thanks to their simplicity, bread recipes can be easily customised. If you have special diet requirements, making bread from scratch allows you to customise your recipes at a much more reasonable cost. You can switch ingredients and experiment with a different kind of flour each time you make bread. You can make your bread look the way you want to! Use your imagination and try adding other extra ingredients and toppings to fit all types of diets. When you bake at home, you can enjoy artisan bread customised to your needs that grocery stores can't sell because of its short shelf life and bakeries charge a lot of money for. You will easily find all the ingredients you need in an online whole food store. Baking your own bread is rewarding There is something special in creating and producing your own food and things you can enjoy later. In the case of making bread, you use your own hands, which many people find therapeutic. It's a unique sensory experience of mixing ingredients and smelling the bread when it is in the oven. Working on this process may help you forget about everyday stress and allows you to relax, and gives you a sense of taking control of what you eat. Home bakers say making your own bread is very satisfying. Where can I buy ingredients for bread baking at home? In our health food online store Wholefood Earth, you will find all kinds of best quality organic flours you'll need to start baking your own bread at home. You will be able to make simple white bread, sourdough, whole wheat and rye bread and whatever bread you crave. Only your imagination is the limit! Click here to learn how to make bread at home. With this simple bread recipe, you can learn how to make bread easily in your oven without using a bread machine.

If you’re somebody that avoids gluten in their diet, it can sometimes be difficult to navigate what you can and can’t eat. However, there are still plenty of foods you can choose from to ensure you’re eating a nutritious, balanced diet, that’s satisfying, as well as tasty! Of course, the most simple, cheapest, and healthy way to follow a gluten-free diet is to fill up on the food groups that are naturally gluten free. And luckily for you, we’ve compiled a comprehensive list of all the food groups which naturally do not contain gluten. You can thank us later 😉 Fruits and Vegetables Good news – fresh and frozen fruits and vegetables are naturally gluten-free! Although, do make sure to read labels on any processed fruits and veggies, as well as dried fruit, pre-prepared smoothies, and frozen potatoes in case they have had anything added that contains gluten. Meat, Poultry and Fish Almost all fresh, unprocessed animal proteins are naturally free from gluten. Just make sure to check any meat or fish that has been breaded, processed, ground meats and cold cuts. Or anything that comes in a sauce, marinade, or seasoning which may include gluten-containing ingredients. Unflavoured Soy Foods Rejoice vegetarians, vegans, and plant based folks as soy based meat substitutes are indeed gluten free naturally. Pure soybeans do not have gluten in them, so tofu, tempeh and soya are still on the menu. The only one you need to avoid is seitan which is made from wheat gluten. Legumes and Nuts Another plant based protein source that does not contain gluten naturally are nuts and legumes. They’re not only gluten free, but packed full of important nutrients too. So, eat as many beans, peas, lentils, and nuts to your hearts content! Most Dairy Products Most dairy products are also naturally gluten-free. However, those that are flavoured and contain additives should always be double-checked for gluten. Also be careful with ice cream along with processed cheeses and avoid anything malted. Fats and Oils Another kitchen staple that is naturally free from gluten are fats and oils. Although, in some cases, additives that contain gluten may be mixed with fats and oils for flavour and thickening, so always check labels. Whole Grains If you have a gluten intolerance or celiac diseases then you may think grains, starch and flours are out of the question. However, there are actually many naturally gluten-free grains that you can enjoy in a variety of creative ways, some examples are: Amaranth Arrowroot Buckwheat groats (Kasha) Cassava Corn Linseed/Flaxseed Millet Nut Flours Quinoa Rice Tapioca Teff Even gluten-free whole grains can still be contaminated with gluten, especially if they have been processed in facility that also produces gluten-containing foods. So, we recommend to always read the label. Beverages So, we’ve covered gluten free foods, but what about drinks? Well luckily, most beverages are gluten-free, including water, 100% fruit juices, sodas, energy drinks and sports drinks. Tea and coffee is also free from gluten. Just be careful with any drinks that have added flavourings or mix-ins. Alcoholic beverages, including most wines, distilled spirits, ciders, liqueurs and of course gluten free beer are all okay to drink on a gluten-free diet. Certain wines, with added colour or flavouring, such as dessert wines, or wines made from barley malt, do contain unsafe amounts of gluten. Non-distilled spirits, beers, ales, lagers, and malt beverages are also non gluten-free. Gluten-Free Substitutes As well as these naturally gluten free foods, there is of course many readymade gluten-free alternatives widely available in most supermarkets. In fact, most food shops will have a whole gluten free section, making following a gluten-free diet a whole lot easier. You can usually find gluten free versions of bread, cereals, pastas, and a variety of baked goods. Although, keep in mind, that minimally processed fresh foods are an essential part of any type of diet, including a gluten free one. It is important to base your diet around the healthy food groups listed above. If you concentrate on eating mostly fresh, whole, gluten-free foods and a small number of processed foods, adhering to a gluten-free diet is not just achievable, but satiating and enjoyable too!

Gluten can be a pretty controversial topic these days. It can cause serious side effects in some individuals and as such, it gets a pretty bad reputation in the food world. You’ve probably seen most supermarkets, restaurants and other food joints will now have entirely gluten free selections. But what exactly is gluten, and is it healthy, or something we should all be avoiding in our diets? What is Gluten? Gluten is a type of protein that is found in the wheat plant and some other grains. The gluten is actually a crucial part of the plant as it helps feed baby seedlings while they germinate. It is naturally occurring, but can be extracted, concentrated, and added to food and other products to add protein, texture, and flavour. Gluten also works as a binding agent to give processed foods structure and help to hold together. When flour is mixed with liquid, the gluten proteins form a sticky connection that has a glue-like texture. This glue-like characteristic makes the dough elastic and gives bread and other baked goods the ability to rise during baking. It also provides a chewy, satisfying consistency. Fun fact, it was actually given the name gluten due to the glue-like property of wet dough! Foods Containing Gluten When most people hear gluten, they mainly think of wheat or foods containing wheat. However, gluten can be found in a wide range of whole and processed foods, including: Grains such as whole wheat, wheat bran, barley, rye, spelt, kamut, couscous, semolina, bulgur, durum, and wheat germ. Processed grain-based products like crackers, bread, pasta, seitan, cookies, pastries, certain noodles, some veggie burgers along with other meat substitutes. Other foods and beverages including barley malt, malt vinegar, soy sauce, certain salad dressings, sauces or gravies thickened with flour, bouillon and some broths, certain spice blends, some processed meats. Plus, beer and certain kinds of wine and liquor. Did you know you can even find gluten in certain non-food and household items such as detergent, dental products, vitamins, cosmetics, and medication? What Does Gluten-Free Mean? You may have seen the term ‘gluten -free’ or ‘free from gluten’ written on certain food and drink products. If you’re trying to eliminate or reduce gluten from your diet it can still be difficult to navigate whether a product is suitable or if was enriched with gluten-containing ingredients or unintentionally contaminated whilst processing. Fortunately, there is a law in the UK that covers the use of the term gluten free on labelling. If you see ‘gluten free’ on a label, then these products will be suitable for a gluten free diet. The wording 'gluten free' can only be used exclusively on items which contain 20 parts per million (ppm) of gluten, or less. So, these labels don’t necessarily mean that gluten is entirely absent from the item. Is Gluten Healthy? From all the research conducted thus far, it appears gluten isn’t inherently bad for most people. In fact, for people who can digest it, gluten is perfectly harmless. Most people can, and have eaten gluten most of their lives, without any negative side effects. Gluten actually has a range of benefits and is present in many healthy whole grain foods. It can make for a high-protein, low-fat meat substitute for anyone on a plant-based or vegan diet. Along with being generally more expensive than conventional foods, gluten-free foods are often less fortified with folic acid, iron, and other nutrients. Gluten-free foods also tend to have a lower fibre content but higher amounts of sugar and fat. So, if you think gluten could be affecting your health, make sure to talk to your GP first before cutting it out of your diet completely. Gluten Intolerance However, there are still a large number of people who can't consume gluten for a variety of health and medical reasons. If you have any of the following, then as you are probably already aware, you should avoid eating gluten. Celiac Disease - An autoimmune disease that causes the body to treat gluten as an invader and attacks it along with the gut lining. Celiac is the most severe type of gluten intolerance. Non-Celiac Gluten Sensitivity – An intolerance that causes gastrointestinal irritation caused by gluten in people who did not test positive for celiac disease or allergies. Wheat Allergy - An allergy to wheat, but not to all grains or to gluten itself. It is different from celiac disease but it’s possible to have both conditions. There are other diseases such as IBS, Type 1 Diabetes, Hashimoto’s thyroiditis, and Graves diseases that may also benefit from cutting out or reducing gluten in their diet. Nevertheless, please see your GP or a specialist before making any changes to your eating plan. Gluten-Free Alternatives The good news for anyone with a gluten intolerance is, there is now many gluten free products and alternatives for you to enjoy! There are a variety of grain, flour and starch alternatives that are naturally free from gluten. A few examples are amaranth, buckwheat, coconut flour, quinoa, rice flour, soy flour and teff. Why not read our previous article Healthier Flour Alternatives to find out more about some of these gluten free substitutes? You may be asking what about oats? Whilst oats naturally do not contain gluten, a small selection of people with celiac disease still react to oats. It’s suggested that a protein in oats can trigger a similar response to gluten, as well as the possibility of cross contamination with gluten products during production. Well, here at Wholefood Earth, we’ve got you covered with our gluten free Organic Gluten Free Porridge Oats. We also have a range of gluten free recipes over on our recipes page. How about giving our Gluten Free Big Boy Pancakes with Muscovado Treacle Syrup a go?

We’ve all heard the classic saying that ‘Breakfast is the most important meal of the day’, but is there any truth to it? Well, some of the clue to why it’s touted as being so essential is in the name itself: it’s the way to break our overnight fast. But is skipping it really the dietary faux pas we’ve been led to believe? Well, it turns out there’s many reasons why breakfast is such a significant mealtime. Many studies have shown that regularly eating a good breakfast is linked to better memory and focus, decreased ‘bad’ cholesterol, less risk of developing certain diseases, weight management and good health overall. So seems breakfast is rather beneficial, after all! To help you out, we’ve made a list of healthy breakfast foods, which are mostly vegan friendly, and thrown in a few recipes if you’re needing some inspiration. Let’s get cracking! Oats Having oats for breakfast is one of the best ways you can start your day. They’re one of the healthiest grains on the planet, and are packed full of vitamins, minerals, and antioxidants. Oats are also rich in fibre, which keeps you feeling satiated for longer, whilst also lowering blood sugar and insulin response. This is particularly important in the morning, so you don’t start to crave unhealthy snacks or overeat later in the day. Another great aspect of oats is that they’re easy to prepare and can be paired with basically anything. Make them sweet or savoury by including whatever toppings you heart desires. For a slightly different take on traditional oatmeal, have a look at our Fruit & Nut Overnight Oats. Muffins Muffins at first glance may not seem like the healthiest choice, however there’s still ways you can enjoy these baked goods for breakfast. So, no need to chase away the muffin man just yet! A lot of the ingredients in muffins can be swapped out for healthier alternatives. Instead of sugar think fruit, honey, peanut butter, or cacao. And substitute some of the flour for grains such as oats and quinoa. There are so many different types of healthy muffin recipes out there. One combination we think is delicious for breakfast is our Banana & Almond Muffins. If you’re in rush in the mornings, why not make a big batch and pop them in the freezer. Then, simply reheat them in the toaster oven in the mornings, so you’re breakfast ready. Vegan Scramble Prefer something savoury for your first meal of the day? Well look no further than a scramble. Traditionally this would be made with eggs, but for all our vegan and health conscious friends out there, the eggs can easily be replaced with a plant-based option. Two alternatives are chickpeas or tofu. Both are great sources of protein, whilst also being gluten free and vegan. Protein is an important staple of your diet as numerous studies have shown it increases metabolic health, builds muscle, and aids in weight loss. We’ve got your egg free breakfast covered with our Chickpea Scramble. Chickpeas also contain 8 of the 9 essential amino acids, which are structural components of protein that need to be acquired from the food you eat. Smoothie We all know how vital it is to get enough fruit and vegetables in our diets. They’re packed full of essential nutrients and antioxidants, plus, their fibre content helps keep your digestive system healthy and keeps you feeling full. Smoothies are the perfect way to incorporate some of your 5- a day into your breakfast. There are endless possibilites of ingredients to make your smoothie from, so why not get creative? We personally love this delicious Strawberry Chia Seed Smoothie, along with our heavenly Chocolate Protein Smoothie. Both great ways to get some extra protein in to your morning. Pancakes Pancakes are another breakfast staple that is usually considered unhealthy, but we’ve got your back so you can still keep flipping those delicious cakes! Pancakes can be made from a variety of Healthier Flour Alternatives which contain more nutritional benefits, as opposed to the standard all-purpose flour. If you’re looking to up your protein intake, you can choose a high protein flour such as soya or quinoa flour, alternatively add some protein powder to the mix. Protein is essential for healthy bones, skin, cartilage, and even keeping your hair strong and shiny. If you looking some pancake ideas, then look no further than our Gluten Free Big Boy Pancakes with Muscovado Treacle Syrup or Banana & Strawberry Pancakes Toast Another breakfast favourite! If you want to make this classic morning meal healthier, we recommend switching out white bread for loaves made with minimal ingredients, such as wholegrain, rye or sourdough. This will have less of an impact on your blood sugar levels and are generally lower in fat. If you’re a keen baker, why not try making your own. As to what you decide to put on the toast, well the options are countless. If you’re after a savoury option, we think avocados, tomatoes, roasted peppers, mushrooms, or beans are all highly nutritious and delicious choices. If you prefer your toast to be sweet why not check out our recipe for Vegan French Toast ft. Nooch Granola Granola is a breakfast staple, and for good reason. It’s a much healthier and nutritious choice than many of the popular sugary and calorie laden cereals. Just be aware that a lot of store bought versions of granola can be loaded with added sugars and preservatives, so we suggest mixing your own using oats, nuts, seeds, and dried fruits. These ingredients are rich sources of iron, zinc, and magnesium, as well as B vitamins and vitamin E. You can either eat it as it is, with plant milk, or even sprinkled over yoghurt. For an on the go option, how about trying our Zesty Lemon Chia Seed Granola Bars.

It’s not long until the Easter bunny arrives, bringing eggs and Easter treats aplenty! 🐰 One of the most popular of these Easter foods tends to be chocolate. From chocolate eggs to chocolate cakes, if you’re a chocolate lover, then Easter is probably one of your favourite times of year. However, we know not everyone can enjoy chocolate, whether it’s due to diet, allergies or just wanting to cut down on the sweet stuff. Plus, whilst it’s good to treat yourself every now and then, unfortunately most types of chocolate do not hold much nutritional value. You may be wondering, is there a healthier alternative? Well here at Wholefood Earth, we’ve got your back, and have some chocolate substitutes that we’d like to suggest for when those sweet cravings come a-calling. That way you can still enjoy the chocolatey taste in a healthier way, and still indulge this Easter - let’s hop to it! Cacao Nibs Cacao nibs are produced from beans harvested from the Theobroma cacao tree, sometimes referred to as the cocoa tree. The cacao beans are dried, fermented, and heated at a low temperature. The heat helps in separating the fatty part of the bean. They’re amongst the least processed cacao products and are considerably lower in sugar than other chocolate products, making them a healthier alternative for chocolate lovers. Due to their reduced sugar content, they’re not as sweet as cocoa and have a bitter, earthy taste, much like dark chocolate. Cacao nibs are a great replacement for chocolate chips, meaning that they’re perfect for making all your favourite baked goods. You can also put them in smoothies, porridge, granola, or eat them on their own as a snack. They’re vegan friendly as well as being gluten-free. They’re loaded with nutrients and powerful plant compounds that have been shown to benefit health in many ways. However, please note that cacao nibs do still contain caffeine. Therefore, eating large amounts may cause side effects, such as anxiety, jitteriness, and trouble sleeping. So, make sure not to go overboard! Carob Powder The one alternative on our list that is not sourced from cacao beans is carob powder. Although it looks a lot like cocoa powder, It’s actually made from dried and roasted carob pods. These pods are derived from the flowering tree or shrubs, which are native to the Mediterranean region and the Middle East. Carob powder is low in sodium, high in fibre and contains virtually no fat. Its packed full of antioxidants, a good source of calcium and unlike chocolate it contains no tyramine which can cause migraines and headaches. It is often used as a natural sweetener in baked goods due to its sweet and unique taste which is similar to chocolate. Carob powder can be used as a replacement for cocoa powder in most recipes. Just keep in mind that it is higher in sugar, so you might not want to use as much sugar/sweetener in the rest of your recipe. Along with baked goods, use carob powder to make vegan chocolate, carob syrup, carob pudding. You can even substitute it to make a hot carob drink instead of hot chocolate. Another benefit of carob powder is that it’s gluten-free as well as being free from caffeine. So, if you can’t eat cocoa due to the caffeine content, carob powder may be the perfect chocolate substitute for you! Cocoa Powder We know, this last choice may seem like an obvious one, but cocoa powder is still a healthier alternative to chocolate, especially if it hasn’t been overly processed. Cocoa is the dark brown powder made from roasted cacao beans, it still has a strong cacao flavour but without the added fat, sugar, or calories that are present in chocolate. Cocoa powder is very versatile can be used in many ways. It can substitute chocolate pieces in baking recipes, including cakes, brownies, pancakes, muffins, and cookies. You can sprinkle some into smoothies, cereals, and yoghurts, also if you are cooking and want some added flavour. There are also more health benefits to be had from eating cocoa powder, instead of chocolate, which has been stripped of most of its nutrients. It is rich in polyphenols, which are antioxidants that have been linked to improved cholesterol levels and reduced inflammation. Cocoa may also help lower stress levels and improve calmness and contentment, causing a positive effect on your mood and even symptoms of depression.