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The season of baking is upon us! Whether you are cutting back on dairy, modifying a recipe to accommodate allergy needs, or have simply stepped into the kitchen only to find that you are missing a key ingredient in your famous brownie recipe, keep this swap sheet handy for a list of simple baking substitutions!
1. Applesauce for Oil
This swap works great in sweets such as muffins and breakfast loaves. Omit oil and substitute with equal parts applesauce, or reduce the amount of oil by using a mixture of half oil and half applesauce.
2. Apple Cider Vinegar for Buttermilk
Stir one tablespoon of apple cider vinegar into one cup of unsweetened non-dairy milk. Let sit for a few minutes before using.
3. Whole Wheat Flour for White Flour
Add a healthy dose of fiber to baked goods by substituting one cup of white flour for whole wheat flour. If your treats taste a bit denser than you desire, opt for a white whole wheat flour blend, instead.
4. Coconut Cream for Whipped Cream
Have a can of full fat coconut milk gathering dust in your pantry? Put it to good use! Try coconut cream in your latte or atop chocolate cake. It’s also great in smoothies! Chill the coconut milk overnight. After refrigerating for at least eight hours, scrape the top of the thickened cream from the can into a chilled bowl and beat with powdered sugar until smooth.
5. Non-Dairy Milk for Milk
If you are reducing your dairy intake, rest assured that swapping a non-dairy ingredient for the original works just as well. So, go ahead and use almond milk in those pumpkin muffins; it will be our little secret. My favorite non-dairy milks for baking are cashew milk and oat milk.
6. Pumpkin Puree for Butter
Wonderful in spiced breads and chocolate muffins, this substitution reduces fat in some of our favorite seasonal indulgences. Use in place of butter with a one to one ratio.
7. Avocados for Buttery Icing
Tasty avocados are great in decadent chocolate cakes to cut back on calories and replace with healthy fats. Reduce some of the butter needed to make chocolate icing, replacing with equal parts mashed avocado. The cocoa powder will mask the flavor. Trust us, no one will even know!
8. Banana ‘Nice Cream’ for Ice Cream
Slice two bananas into chunks and freeze. Place frozen bananas into blender with ¾ cup milk and any ingredient combinations of your choosing, such as peanut butter and cinnamon, or fresh strawberries and vanilla. Blend until smooth for a creamy treat served perfectly alongside pie.
9. Flaxseed for Eggs
Mix one tablespoon of ground flaxseed into three tablespoons of warm water and let sit for five minutes. Each 1:3 ratio equals one egg when used in baking recipes.
I hope you enjoyed these healthy baking swaps! Tell me your favorite swaps in the comments!
Here’s another tip:
When baking, you can usually reduce the amount of sugar used. Typically, recipes require more sugar than is needed to achieve great taste. If a recipe calls for one cup, begin by mixing in ½ cup. Then taste and add more if needed.