My summer Bakery class is in the midst of the HEALTHY BAKING/SPECIAL DIET unit which is generating interest because many of the students know of someone who is either diabetic, hypoglycemic, allergic to something ,or follows a vegan eating pattern.
Luckily I personally do not have any of the above symptoms but as a baker and a person who loves food and sweets, I have mentioned that I need to keep an eye on calorie intake and getting the most nutrient value for each mouthful of food that I consume, especially since I must taste the products produced in the bakery classroom.
So far we have produced some delicious goods by experimenting with various whole grains, sugar substitutes such as agave nectar, reduced fruit juice concentrate, and honey.
