baking substitutes that you could use to try and make a healthier version of your baked delights. Take a look!
1. Use Avocado or Banana Instead of Butter
We all know butter is an extremely heavy and unhealthy condiment, but makes an indispensable part of any baking recipe. What if you had a chance to replace butter with something healthy and obviously more satisfying? Avocado and banana are two healthier substitutes that are bound to make your cake just perfect. Mash either of the two and substitute it with butter and be happy about the calories that just dropped down.
(Also read: 10 Fool-Proof Tips to Prevent Baking Disasters)
2. Use Almond Milk Instead of full fat milk Avocado and banana are two healthier substitutes that are bound to make your cake just perfect
Be it a muffin, cupcake or a cake, full cream milk makes an important ingredient. If you are a vegan or lactose intolerant, worry not, you can substitute it for almond milk; although it might have a slight nutty taste, but all the other ingredients can easily overpower it. Almond milk contains various nutrients that will add a dose of goodness to the treats. Even non-vegans can try this, we bet you won't regret it.
3. Use Greek Yogurt Instead of Oil If you are a vegan or lactose intolerant, worry not, you can substitute it for almond milk
Every baked dessert has a lot of fat considering it has butter, cream and other condiments. To reduce the fat content from the recipe, you can use Greek yogurt instead. All you need to do is to drain the excess liquid from the yogurt and add the same amount as it was required for adding oil. Follow the recipe as it is and you will know the difference of baking a healthier and fat free cake.
4. Use Jaggery Instead of Sugar To reduce the fat content from the recipe, you can use Greek yogurt instead
Refined sugars are typically harmful for your health. Although you cannot reduce the use of sugar in baking, but you can certainly replace it with jaggery which makes a healthier substitute having numerous antioxidants and nutrients. Considering jaggery is a sweeter option, you may have to re-calculate the amount put into the baking. It makes baked goods more moist, flavourful, darker and of course sweet.
5. Use Olive Oil Instead of Cooking Spray Although you cannot reduce the use of sugar in baking, but you can certainly replace it with jaggery
Why to go out of your way to buy a cooking spray when you can use cooking oils to grease your baking tray? And if you use olive oil, it is even better and no, it wouldn't taste anything like olive oil once baked. So go ahead and use a spoonful of this wholesome oil and we are sure you wouldn't want to use cooking spray ever again.
6. Use Baking Soda and Cream of Tartar Instead of Baking Powder Why to go out of your way to buy a cooking spray when you can use cooking oils to grease your baking tray
Baking powder and baking soda are leavening agents that make your breads raise; however, they are two different things. Baking soda is plain sodium bicarbonate and is alkaline in nature and needs an acid to become a leavening agent. On the other hand, baking powder is a baking soda already mixed with an acid. So, if you don't have baking powder at home, you can use baking soda with cream of tartar instead. It acts as the same component, just less reactive.
7. Use White Sugar and Water Instead of Corn Syrup Baking powder and baking soda are leavening agents that make your breads raise
Corn starch is generally used to soften the food texture, add volume and prevent crystallisation of sugar. If you don't have it, you can also use a blend of white sugar and water instead or even brown sugar and water in case you are looking for a better option. Apart from this, you can also add maple syrup.
8. Use Whole Wheat Flour Instead of All Purpose Flour Corn starch is generally used to soften the food texture, add volume and prevent crystallisation of sugar
Maida or all-purpose flour, as we all know is touted as unhealthy and does no good for your digestive tract.Spare this torture on your digestion and use wheat flour instead. It might change the texture of the baked goods, but will surely turn out delicious.
Experimenting is a part and parcel of cooking, so what are you waiting for? Bake away! Do tell us how the substitutes worked out for you. Spare this torture on your digestion and use wheat flour instead
The process of baking desserts is a treat to watch, especially the careful additions of the ingredients and the precision that the techniques require to make the treats perfect. No matter how tempting they may seem, you obviously cannot binge on these desserts as and when you like because of the large amount of calories added to them. But what if you had a chance to cut down on to those calories? That's possible; here are 8