Delicious Baked Goods That Are Also Healthy? It’s Possible, U.K. Bakers Say

There are ways to provide healthy, and tasty, baked goods to health-conscious consumers, according to food writer Samantha Edwards, who surveyed a selection of prominent British bakers. The basic strategy is to cut back on “indulgent ingredients,” such as fat, sugar, artificial colorings, flavorings and preservatives, while adding fiber, whole grains and natural flavors.  Trends include breakfast sandwich wraps and turnovers wrapped in soft bread as alternatives to morning pastries. One baker, Delice de France, offers a selection of breads for the lunch crowd that include sourdoughs and whole grains. Other innovations: breakfast muffins containing dates, apricots, raisins, pumpkin seeds and granola; mini versions of cupcakes; and low-GI carrot cupcakes with fresh fruit.