Awesome article!! Thank you so much for the info! I have been eating clean for a year now, and it is really worth it. My body is thriving off of super fuel! I saved your article because it is so handy to have the detail a click away! =)
:) I've been vegan going on 6 years and I'm a baking machine. I never use eggs (obv) or butter and I rarely use vegan butter/oils in my baking. I really like to use Wonderslim prune puree in everything! You can replace ALL the oil with half the amount of Wonderslim. I do tend to add about a tsp. of oil for texture in cupcakes/cakes but just the Wonderslim alone is great in brownies, cookies (mmm... soft snickerdoodles with crunchy edges!), cornbread, etc.
Most of the time folks are shocked when I tell them that they are eating vegan baked goods made with no butter, no oil, no eggs and whole wheat pastry flour. :) I consider that a success!
this came in handy i am going to make some baked goodies for my sons bakesale.. and i will make some for us at home to have that will not be so bad for us.. thanks a lot i have home made apple sauce to use also
Another tip is using egg beaters or a similar egg substitute for the eggs in a recipe. It cuts down on fat and calories, but tastes the same. I'm making brownies this weekend, and I'll be sneaking those in for the eggs and bananas for half of the butter. I should try the yogurt idea, though! I have lots of plain, vanilla, and Greek style yogurt right now.
TRISSIEETTA: Experiment with just one substitution at a time. Eliminating or reducing sugar, butter and eggs in the same recipe could yield tough or rubbery baked goods.
12/25/2008 2:40:37 PM
The best substitute for butter or oil that I have found for baked items is nonfat plain yogurt (preferred is nonfat Greek yogurt for added richness). The texture of muffins or quick breads is even better than when using applesauce or other fruit purees, plus it doesn't add the extra sweetness and sugar. I have had great results. Good luck!
12/24/2008 10:20:32 AM
Was wondering if you can use the same substitute more than once in a recipe -- using applesauce as a substitute for both butter and eggs or should I use applesauce for the butter and maybe the vinegar & baking soda for the eggs. Or do you have to pick one or the other to substitute.
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