Today during our current "Chefs move to schools" project, we discussed healthy alternative ingredients in baked goods. The 8 students picked out three baked items and I replaced or added an ingredient in the food with a healthy alternative.
Chocolate Chip Blondies where I added sweet potatoes, apple crumble where I used whole wheat flour and oats in the crumb topping and corn bread where I added a little butternut squash. All were yummy and a little healthier than their alternatives.
A great time was, again, had by all. We all enjoyed eating our subject material the best, I think.