Happy Herbivore Blog

November 10, 2011

How to Replace Fats in Baking

Following my post, How to Replace Fats in Cooking, here are my handy tips for cutting out fat in baking -- replace butter, oil or shortening with ease!

Fat Replacer #1 Applesauce

Applesauce is my go-to fat replacement and it works best when replacing oil. I like to use applesauce in cakes, cupcakes and some cookie recipes (soft cookies). Example Recipe: Apple Crisp Muffins.

Fat Replacer #2 Beans

Mashed and pureed beans can also replace fat and have the added benefit of providing a fudgey texture. I tend to use beans in brownies and oatmeal cookies since I like my brownies fudgey and my oatmeal cookies a little chewy. Example Recipe: Butter Bean Cookies.

Fat Replacer #3 Pumpkin

Pumpkin is my second choice after applesauce. It's not as "wet" as applesauce so it's a good choice if you're trying to have a somewhat dryer and less moist muffin or cake. The only drawback with pumpkin is that it leaves an orange color which is not always visually appealing. It can also add a hint of flavor. On that note, however, I love adding pumpkin to chocolate recipes! Give it a try with muffins, some cakes, chocolate treats and oatmeal cookies. Example Recipe: Pumpkin-Raisin Oatmeal Cookies.

Fat Replacer #4 Shredded Zucchini 

I stumbled upon this secret when making my beloved Chocolate Zucchini Muffins. It's amazing how the zucchini locks in moisture! P.s. the zucchini bits all but vanish during baking, making the hidden vegetable undetectable. I like to use this trick with muffins and breads.

Fat Replacer #5 Bananas

When you need to cut fat into a recipe, use a banana. See how I make my banana biscuits in the following video to get an idea. You can also cut it in the old fashioned way -- it works! esp. in a food processor. Example Recipe: Banana Biscuits.

Fat Replacer #6 Tofutti Cream Cheese

If you need to cut fat in but don't want a banana flavor, Tofutti Cream Cheese works wonders. I use it when making pastries. Example Recipe: Sugar Cookies.

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