6 Healthy Baked Treats That Actually Taste Good (From Martha's Latest Book!)

Yes, you can bake better-for-you cakes, cookies, and breads without sacrificing on flavor! The trick is to incorporate less-processed grains and natural sweeteners. Not only do they enhance the taste of otherwise classic recipes, but they also impart a more interesting texture. These recipes are just a few of the wholesome sweet and savory treats waiting for you (along with a host of healthy baking tips

) in Martha's latest cookbook, "

A New Way to Bake

," on shelves March 28th.

Apple-Cider Doughnut Cake

The beloved treat gets supersized in this Bundt-cake version, which incorporates whole-wheat flour, extra-virgin olive oil, and apples in two forms (sauce and cider). A generous sprinkling of cinnamon sugar adds an addictive crunch.

Think of these raspberry-studded wonders as your new go-to granola bar -- great with your morning coffee or as an afternoon snack. Buckwheat adds flavor, millet gives them crunch, and cashew butter and coconut oil bind everything together.

Yes, you read that right. The magenta-hued root vegetable -- pureed and added to the batter along with spelt flour -- makes this dessert next-level tender and fudgy while imparting a subtle earthy flavor. Chocolate-ganache frosting makes it even more luscious.

These not-too-sugary, slightly salty cookies have a satisfying crunch. Fiber-filled flaxseeds and walnuts lend extra nutty flavor. Serve them with tea, or spread them with a soft, ripe cheese.

The classic southern pineapple-banana dessert -- so named because it’s supposed to make you hum with delight -- can sometimes verge on cloying. That’s why this version enlists more-complex coconut sugar, a caramel-tasting sweetener made from the sap of the palm’s flower buds. For a dose of whole grains, swap out half of the all-purpose flour for spelt flour.

When you combine whole-wheat flour, rye flour, baking soda, salt, and buttermilk, the result is far greater (and denser, and more delicious) than the sum of its parts. This humble loaf can go sweet or savory: Serve it with butter and jam, or salted butter, smoked salmon, and chives.

Recipes reprinted from "

A New Way to Bake

," copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs © 2017 by Jonathan Lovekin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.