Chilly, winter air and rapidly dwindling daylight hours are often a gateway to hearty meals and holiday indulgences. But your favorite holiday baked goods don't have to be a nutritional loss, especially if you swap in some whole grains.

Bakers can typically substitute up to 50% of the all-purpose flour in a recipe with whole wheat flour, without making other adjustments, and still enjoy a comparable taste and texture. That said, you can have your 100% whole grain cake and eat it too.

Start with easily adaptable recipes, like cookies, scones, and quick breads, or dark, rich foods like chocolate cakes and spice cakes. When converting recipes to whole grain, we recommend an additional 2 teaspoons of liquid per cup of whole wheat flour, as whole grains tend to absorb more moisture. Also, replacing 2 to 3 tablespoons of the liquid in the recipe with orange juice helps soften the flavor.

For more tips on healthy, holiday baking, check out our interview with King Arthur Flour's whole grain baking expert, or read our healthy desserts how-to blog post.
 

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