Simple foods that contain the fewest possible ingredients are the newest health trend, according to Matthew Reynolds, managing editor of "Modern Baking" magazine. In 2009, manufacturers reduced the number of ingredients in 48 percent of U.S. products. In baking, keeping the ingredients simple involves including wholesome ingredients that were available to your grandmother.
Whole-Grain Breads
The benefits from including whole-grain flour in bread include increased nutritional value. Whole-grain wheat flour includes the germ and bran of a wheat seed, the components that include fiber, B vitamins and essential fatty acids. The texture of whole-grain flour is drier and chewier compared with standard flour. Often bakers combine it with a small portion of refined flour in order to soften the texture.
Fruit Muffins
A muffin is an appropriate vehicle for dried, frozen and fresh fruit and nuts, which provide antioxidants and healthy fats important for disease prevention and brain and joint maintenance. Blueberries, bananas, apricots and walnuts are common choices. Other options include coconut, papaya and mango and dark chocolate, dried cherries and almonds.
Biscotti
Italian for "twice-baked cookie," biscotti is a butter and oil-free, crescent-shaped hard cookie that is literally twice-baked, traditionally dipped in coffee or dessert wine. The classic recipe includes almonds, but often bakers make versions including pistachios, dried fruit and chocolate.
Fruit and Nut Bars
Baked fruit and nut bars contain only dried fruits, nuts, whole-grain flour, sugar, egg and leavening ingredients. No oil or butter are included in the batter, which lowers the fat content. Purchase dried fruit and nuts in bulk from a frequently shopped market to maximize the nutritional content. Include organic eggs and fresh whole-grain flour. Always store whole-grain flour in the refrigerator because its fatty acid content makes it vulnerable to rancidity.
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