Chances are, when you hear "Martha Stewart," you think more about decadent desserts than good-for-you treats. But her new cookbook is here to change that: In A New Way to Bake: Classic Recipes Updated With Better-for-You Ingredients From the Modern Pantry, released last week, the 75-year-old home and lifestyle icon has revamped some of her favorite desserts to share swaps that nix traditional, less-than-healthy ingredients without compromising their signature deliciousness — and we're obsessed with the results.
During an appearance on The Dr. Oz Show last week and then again on TODAY, Stewart shared that she's been experimenting with different, healthier flours and more nutritious ingredients in her baked goods.
In her cookbook's chocolate-chunk cookie recipe, for example, Stewart opts for farro flour, a whole-grain alternative that provides greater nutritional value (think: fiber, vitamin B3, and zinc) than its traditional white counterpart. The result: a super-dense dough that the kitchen queen fills with yummy chocolate chunks, heart-healthy walnuts, and fiber-packed dates. Yum!
Perhaps even more unexpected than her farro flour cookies? Her beet chocolate cake.
As strange as the ingredient choice might sound, Stewart swears pureed beets add a boost of both nutrients and moistness to just about any cake batter, which is why she includes them in her new fudgy chocolate cake recipe.
And you can't taste the root vegetable — even TODAY show anchor and beet-hater Carson Daly deemed the cake delicious! In combination with the recipe's spelt flour and unrefined cane sugar, this cake is transformed from super-indulgent to nearly guilt-free. Now that's a dessert recipe we can get behind.