I am always looking for ways to make my favorite desserts healthier without sacrificing flavor.
Here are 5 no-fail baking substitutions you can make without ruining your recipe and that will help you cut back on some of that unnecessary sugars and fats.
Instead of buttermilk used water down yoghurt. All you have to do is whisk a bit of milk or water into plain, unsweetened yogurt until you get a buttermilk-like consistency. The proportion will depend on the thickness of your yogurt, but generally it'll be around ¼ cup liquid with ¾ cup yogurt.
Swap your white flour for whole wheat flour. You will be getting four times as munch fiber which aids in digestion. Whole wheat flour has also a higher content of potassium, magnesium and zinc.
Whole wheat flour is denser and heavier than regular white flour, therefore in order to produce baked goods with the same texture as white flour you need to use less flour. A good rule of thumb is to substitute 3/4 of a cup of whole wheat flour for 1 cup of white flour.
While 1 cup of unsweetened applesauce contains only about 100 calories, a cup of sugar can pack in more than 770 calories.
Use 1 cup of applesauce for every cup of sugar. You will have to reduce the amount of liquid in the recipe by ¼ cup for every cup of applesauce.
How would you like to be able to cut out half the fat from your favorite recipes?
Replace half the content of butter in your recipes with chia seeds. All you have to do mix the seeds with water or any other liquid so they hydrate. This will create a gelatin consistency and can be used now instead of oil or butter.
You can also replace thee amount of butter in your recipes with half the amount of full-fat plain Greek yogurt. For example, if the recipe calls for one cup of butter, use half a cup of butter and one quarter cup of yogurt.
This is a great swap if you are allergic or sensitive to eggs. Simply mix 1 tbsp. of chia seeds with 3 tbsp. of water and let it sit for 15 minutes. This mixture will thicken up and will work in the same way as one egg.