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It's Monday, August 15th, 2022. I'm Jackson Bird today. This one weird baking trick could make your cookies healthier and decrease waste in your home. Plus, the not quite net

positive potential in Greenland's melting Arctic ice cover. Your chance to officially name an

exoplanets and a new law requiring New York museums to disclose if artworks on display were stolen by Nazis.

Here's some cool stuff for your ride home.

If you've ever tried baking gluten-free or dairy-free foods, you've likely learned about

all kinds of interesting substitutes for typical

baking ingredients like flour, eggs, and butter. There's more basic hacks like using applesauce

or particular ratios of baking soda and vinegar, and then there's specialty ingredients, things

like Xantham gum, arrowroot, and rice flour. Well, there's also a new trendy substitute emerging that's not only tasty and potentially good for the environment,

but a recent study indicates it can even make treats like sugar cookies healthier for you.

The substitute, banana peels.

Specifically, banana peels ground into a flour. A plantain

flour is already common in some African and Caribbean cuisines, as are creative uses of plantain

and banana peels. But using banana peels specifically as flour has started hitting the American

food blogger circuit in recent years.

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