Rather than using only all-purpose flour in your baked goods, why not try adding some whole-wheat or nut flour?
- You can substitute whole wheat flour for up to 1/3 of the all-purpose flour in pretty much any cake, cookie, brownie, or muffin recipe. Keep in mind that you might have to add an extra tablespoon or two of liquid; whole wheat flour tends to absorb more liquid than all-purpose.
- Trying substituting up to half of the all-purpose flour in a brownie recipe for a nut flour. Try ground almond or pecan meal - it'll give the brownies a nutty flavor.