Tuesday, February 1, 2011

WFMW: applesauce

Here's a handy tip I learned a while ago, it's probably fairly common knowledge, but it's still a good tip. As a way to cut down on fat in baked goods substitute the oil you are supposed to put in with applesauce.

I'm making some lemon poppy seed muffins as I write. The recipe called for 1/4 cup of vegetable oil. Instead I put 1/4 cup of applesauce. It works great for cake, keeps it nice and moist and doesn't affect the way it tastes or looks. :) I've also substituted applesauce for vegetable oil in waffles. Haven't tried pancakes but I'm assuming it would work fine.

That's my trick of the week? What tricks do you use for healthier baking/cooking without losing flavor??

1 comment:

  1. I love baking with applesauce! In some recipes you can use pumpkin instead, which has lots of vitamins. I'm not too worried about lowering overall fat, but vegetable oil is nasty stuff, and although olive oil is much healthier it doesn't taste good in sweet baked goods. In some recipes you can sub applesauce for egg, too, which is great if you have some vegan friends like I do. I modified this Raisin Bran Bread recipe from 1930 to make it vegan and healthier.

    I also add nutrition to various foods with weird ingredients like nutritional yeast flakes and sorghum syrup that taste great in the right context!