So this week I went on a quest to find the best healthy substitutes for baking. I’m a cupcake fanatic but I’ll admit, when it comes to my recipes it’s right down to the original 1800’s multiple cups of sugar, milk, butter, and flour. Although these basic ingredients are what make everyone’s mouth water, they are also what make everyone pencil in an hour at the Rec multiple times a week. Therefore, I have done the research for those of you who deserve a scrumptious sweet that won’t make you sweat. Put on those aprons, take out those mixing bowls, and turn on some Katy Perry because these replacements are just what you need!
When it says Butter, it should say Coconut, Walnut orCanola Oil
Why: Butter is fat; therefore the best way to replace butter is with another fat. Any oil will work for this task. Walnut Oil and Coconut Oil are both expensive, and are best for pies or structured desserts such as cookies. But the best option to go with in this economic struggle is Canola Oil. The original measurements that the recipe suggests for butter can also be used for Canola Oil.
When it says Eggs, it should say Flax Eggs or Ener-G Egg Replacers
Why: Eggs are a thick sticky liquid; therefore we should substitute it for another sticky liquid. Flax eggs sound disgusting but they are not that bad, it’s two tablespoons of flax seed and two ounces of warm water. The Ener-G egg replacers should mostly be used in lighter cake recipes.
When it says Dairy, it should say Almond, Soy, orCoconut Milk
Why: Milk is just an ingredient for flavor. Therefore, throw in some Vanilla Silk Milk, add some Coconut to your cupcake batter, or meet your Tofu quota with Soy. Whichever you choose here, you cannot go wrong. Basically, Milk is Milk.
When it says All Purpose White Flour, it should say (Insert Any Type of Flour Here)
Why: Flour is flour, if anything it will change the consistency of your dessert minimally. Choose a grain, oat, or bean of your preference and find it as flour. These are most commonly found at Whole Foods, Farmers Markets, or Trader Joes. Sure it’s a little expensive, but it’ll be worth it when you can subtract a day at the Rec for this week.
When it says Sugar, it should say Honey orRaw Sugar
Why: Sugar is a sticky substance meant not only for structure but taste. Choose honey and minimize the sugar measurement down to a quarter of what the recipe suggests. Choose Raw Sugar and it is the exact same thing as our white crystal-y temptation.
I’ll be honest, there are some options out there that I know you will scrunch up your nose at and attempt to pronounce with out success. For this reason, I only suggested what I would consider eating myself. I really hope you try these substitutions because I know I will!
The website I have come across may sound a little quirky but it had the best and most reasonable options for baking substitutes. If you want to check it out yourself, go to: http://www.nomeatathlete.com/healthy-baking/