{"id":4012,"date":"2013-04-25T00:00:00","date_gmt":"2013-04-25T00:00:00","guid":{"rendered":"https:\/\/1millionbestdownloads.com\/food-baking-without-butter-or-oil\/"},"modified":"2013-04-25T00:00:00","modified_gmt":"2013-04-25T00:00:00","slug":"food-baking-without-butter-or-oil","status":"publish","type":"post","link":"https:\/\/1millionbestdownloads.com\/food-baking-without-butter-or-oil\/","title":{"rendered":"Healthier Ways to Bake Without Butter or Oil"},"content":{"rendered":"
Caitlin Covington<\/p>\n
Whether it's to cut calories, explore new flavors, or just make due with available ingredients, recipe substitutions<\/a> are an inevitable—and fun!—part of the cooking experience. And after trying dozens and dozens of swaps<\/a> over the past year or so, we've even come to prefer a few "replacements" to their original counterparts. When it's time to satisfy that sweet tooth, consider these healthier substitutions for baking fats.<\/p>\n Unsweetened applesauce<\/b> Fruit for fat? Yeah. For sweeter recipes like brownies and fruity muffins, this swap is a definite winner. Applesauce offers the same consistency as butter or oil, but with zero fat, a little extra natural sweetness, and fewer calories (though it will add a touch more sugar). It even works in boxed mixes! Try it in some delicious blueberry muffins<\/a> for a twist on classic flavors.<\/p>\n Avocado puree<\/b> Doubting this swap? We did, too—until we whipped up some dark chocolate avocado cookies<\/a>. Mashed or pureed avocado has a similar texture to butter with more heart-healthy fats and a smooth, rich taste that pairs perfectly with chocolate. We're looking forward to trying this swap in many batches of brownies and cakes to come!<\/p>\n Mashed bananas<\/b> Prune puree<\/b> Ricotta cheese<\/b> Ground Flax seed<\/b> Marshmallow fluff<\/b>
Swap for:<\/b> Oil or butter<\/p>\n
Swap for:<\/b> Butter<\/p>\n greatist-logo-new-small.jpeg<\/span> <\/li>\n<\/p>\n
Swap for:<\/b> Oil or butter
This one's similar to the avocado swap but a whole lot sweeter, ripe bananas add potassium and fiber to our favorite recipes. It's a proven star in sweet stuff, too (banana bread, amiright?). And when combined with other baking fat swaps, it's easy to make an oil and butter-free banana<\/a> bread as delicious as traditional recipes.<\/p>\n
Swap for:<\/b> Butter
Prunes don't always get the best reputation when it comes to taste and versatility, but 1\/3 cup of prune puree<\/a> can easily replace a stick of butter in denser baked goods. It's also great for dark and dense cookies, brownies, and even cakes.<\/p>\n
Swap for:<\/b> Cream cheese
Ricotta—even the whole milk variety<\/a>—is a lighter option than cream cheese<\/a> when it comes to calorie count. And it bakes into an excellent cheesecake<\/a> with a lighter, fluffier texture.<\/p>\n
Swap for:<\/b> Oil or butter
Rich in omega-3 fats<\/a> and with a distinct nutty flavor, ground flax seed is one of the most surprising fat swaps<\/a> out there. Mix three tablespoons of ground flax with one tablespoon of water for a paste that subs in for every tablespoon of oil or butter. Ground flax is perfect for recipes that already have a strong nutty flavor. And here's a fun fact: One tablespoon of ground flax plus two to three tablespoons of warm water makes a "vegan egg" and can be used as an egg replacement, too.<\/p>\n
Swap for:<\/b> Butter and sugar (frosting)
It's legendarily sweet, but marshmallow fluff<\/a> actually contains fewer calories and less sugar than conventional frosting. Bonus: having leftover fluff for some super quick s'mores.<\/p>\n