It sometimes feels like everyday there is a new “fad” for the way we eat like Healthy Baking Substitutions. Whether it’s a new diet, or new exercise, or a new list of foods that we shouldn’t be eating. It can get exhausting, confusing and overwhelming. Some days I just want to sit down with a chocolate cake and pig out, some days are just like that. How about a healthy cake? While it doesn’t sound all the great, I definitely feel better afterwards.
Healthy Baking Substitutions
Oil – Apple Sauce
You can substitute any oil with unsweetened apple sauce. Unsweetened to cut those sugars. I love using these one, its a nice added “sweetness” in cookies or cakes, or muffins and cupcakes, etc. Use apple sauce as you would sugar. 1 cup sugar = 1 cup apple sauce.
Eggs – Flax Seed
Did you know you can make “flax eggs”? Using ground flax seed (which is great for the digestive track) and water you can make an egg like substitute. For each egg need in recipe: 1 tbsp of flax seed with 2 tbsp of water, mix and let stand for 10-15 minutes until it has a gel like consistency.
Vegetable Oil – Coconut Oil
This one is really simple. Melting coconut oil use the amount called for. Coconut oil is suppose to be more easily digestible by our bodies and therefore they aren’t stored as fat quite as often as vegetable oils are. 1 cup vegetable oil = 1 cup coconut oil.
Sour Cream – Greek Yogurt
This substitution dramatic cuts the fat contents. It’s best used in soups, dips, and salad dressing. 1 cup sour cream = 1 cup plain, non-fat Greek yogurt.
Do you use substitutions when baking? Have you tried any of these ones or something different?