Saturday, June 19, 2010

Baking Substitutions

I love to bake so I had to find out how I could still create my faves, like pumpkin muffins and banana bread, while maintaining a whole foods, plant-based diet.  The following is a go-to list of baking substitutions.  You too may find that you enjoy the taste or texture produced by these options or maybe you'll just enjoy shaving off a few calories from sugar and fat:
  • Oil and/or Butter - 1 c. oil or butter = 1 c. applesauce
  • Butter - 1 c. butter = 3/4 c. vegetable oil
  • Buttermilk - 1 c. buttermilk = 1 c. almond milk + 2 Tbl lemon juice; allow to sit 5 minutes
  • Milk - 1 c. soy or almond milk = 1 c. dairy milk
  • Eggs - 1/2 banana or, 1 Tbl ground flax seeds mixed with 1/4 c. warm water or, pumpkin puree replacing 1 egg with 1/3 c. puree
  • Sugar - both agave nectar and honey make good substitutions for other liquid sweeteners; the substitution ratio usually works at 1 to 1.

Check out a few sites with more detailed information, substitution breakdowns, and additional alternatives for making yummy cakes, cookies, and breads on a whole foods, plant-based diet:

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