While I make healthy cakes with almond meal, coconut flour etc I also make just as many cakes with white flour.
I've just finished up a post on my @cooklikeanutritionist page about the problems with refined white flours in health foods and I feel this is an important point to raise on this page.
The reason I use good quality ingredients such as free range eggs and real butter is because I feel it really balances out in terms of health. Adding eggs and butter to the cake mix adds protein and fats which add nutrients to the mix but also slows down the digestion of the cake and eventual release of sugar into the bloodstream.
This is opposed to other cakes made with non free range eggs and poor quality oils which contain less nutrition and contain substances that can be harmful to our health.
So if you're gonna do it, do it right!
I've been consuming (only) free range and/or organic eggs now for 20 years. Every single person who knows my eating habits well, knows this fact. I'm that customer when dining out who will ask if the cafe/restaurant uses them, and I won't eat the dish if they don't. I still scratch my head and wonder why caged hen eggs are even allowed on supermarket shelves. These poor chickens can't even move in their sardine can style living conditions; they peck at each other because they're literally losing their mind. Further, their growth is accelerated by giving them steroids so they plump up fast. Have you seen the cage conditions of these poor animals? It's utterly appalling. All caged hen eggs should be banned. Professing over and out. #SouthMelbourne#SouthMelbourneMarket#Melbourne#Eggs#FreeRangeEggs#Foodie#FoodieEscort#TheEscortAmanda#TheFoodieEscort#AmandaValentina 💋