Baking Substitutes

Let’s face it: as expert foodies, baking enthusiasts, and recreational eaters, we just simply cannot be expected to give up our favourite treats altogether, as unhealthy as they may be; at the same time, we know it’s unwise to ‘sin today and repent tomorrow’ at the cost of our health. With a few minor switches, you’ll score added health benefits, as well as have fewer cravings and physical tolerance for sugary fixes.

Wisk by Cakesmiths conducts professional cake making courses at their exquisite baking studio facility in South Mumbai. Based in the heart of Kala Ghoda, our professional level courses are designed to accommodate baking novices, enthusiasts and professional chefs alike who want to hone and refine their cooking skills. Wisk has a compiled a list of necessary baking ingredients and their substitutes that are essential for those looking to up their health quotient:

FLOURS
Whole-wheat flour: Suitable for almost any baked good, whole-wheat flour adds depth, flavor, and nutrients. Wheat flour can reduce the risk of diabetes and heart disease. Use cup of whole-wheat flour per cup of white flour.
Almond flour: In place of whole-wheat, almond flour contains no gluten and instead adds protein and omega-3s to your baked products. As it is a heavy flour, add � teaspoon of a rising agent per cup of flour to account for extra weight.
Black beans: Another gluten-free option, pureed black beans are especially great for brownies and are rich in protein.

SUGAR
Unsweetened Applesauce: One cup has only 100 calories, as compared to one cup of sugar with over 750! Unsweetened applesauce adds the necessary sweetness in your confections, and works especially well with any sweet bread or muffins.
Stevia: Although on the pricier side, is lower in calories and is 300 times sweeter than sugar. Due to its extreme sweetness, swap one cup of sugar with one teaspoon of stevia.
Honey: In virtually any baked goods, the roughly cup of honey can be used in place of one cup of sugar. Honey is rich in antioxidants, and to ensure even more health benefits, try to use organic or raw honey.

BUTTER, OILS, AND FATS
Avocado Puree: At room temperature, avocado puree has the same consistency as butter. It works great in brownies and chocolate cakes and adds loads of vitamins and nutrients.
Chia Seeds: Chia seeds are packed with potassium and a good amount of protein. 2-3 tablespoons of the seeds soaked in 1 cup of water can be used in place of one cup of butter.
Mashed bananas: Great substitute for either oil or butter. Mashed bananas work very well in cookies and brownies.
Prunes: Suitable for dark baked goods such as brownies, cakes, and cookies. Roughly � cup of prunes for 1 cup of butter is loaded with vitamins and is great for digestion.

EGGS
Chia Seeds: 1 tablespoon of chia seeds soaked in water is equivalent to one egg. Use it in pretty much anything where you want to replace eggs- cakes, cookies, muffins and so on; although it’s not recommended to substitute chia for both eggs and butter in the same recipe!
Flax Meal: 1 tablespoon of flax combined with three tablespoons of water is also equivalent to one egg. Flax meal is excellent in muffins, cookies and other baked products.

DAIRY
Skim Milk: Skim milk has a fewer amount of calories with the same amount of protein in whole milk. Substitute in any recipe.
Coconut Milk: Use the same ratio of coconut milk as regular milk in any recipe. Coconut milk is great when you want dairy-alternatives and is lactose-free.
Evaporated Skim Milk: Swap this for whole fat milk for your whipped cream, scones, biscuits and cakes. ESM is the same consistency as whole milk, with only a smaller amount of fat as contained in the latter.

CHOCOLATE
Cacao Nibs: Chocolate chips originate from cacao nibs. The roasted bits of cocoa beans are ground down and turned into chocolate. Go for cacao nibs to cut out the added sugar found in chocolate, while still doling out a good dose of antioxidants.

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