Cakes, cookies etc… are yummy and tasty but they are made with not so healthy ingredients like refined flour, oil, sugar, butter etc.. making the final product tasty but unhealthy. However, you can always choose a healthy substitute for the ingredients to eat the food without having to feel guilty. Here are some amazing list of healthy baking substitutions:
SUBSTITUTIONS FOR EGGS
CHIA SEEDS – Chia seeds make a healthy alternative to eggs. They become slimy when mixed in water and thus can substitute with eggs and also make your cake fluffy. Add 1 Tbsp of organic chia seeds in 1 cup of water and use it in place of 1 whole egg.
FLAX MEAL – Flax meal is healthy and also a rich source of folic acid. It also has a slimy texture when mixed with water just like an egg. Add 1 tablespoon of flax seeds powder into 3 tablespoons of water and let it sit for 5-10 minutes to turn slimy and use it in place of 1 egg.
BANANAS – Bananas are high in vitamins and make a healthy substitute for egg. Blend one medium-sized banana in place of an one egg.
SUBSTITUTIONS FOR DAIRY
SOY MILK – Soy milk can be used in place of regular milk. It can also be added in batters to soften it. Soy milk is low in calories and fat. Use 1 cup of soy milk in place of 1 cup usual milk.
SILKEN TOFU – Silken tofu can be used in place of sour cream. It is comparatively low in fats and calories. 1 teaspoon silken tofu is equal to 1 cup of sour cream.
GREEK YOGHURT – Greek yoghurt too can be used in place of sour cream. It is rich in vitamins and low in calories. 1 cup greek yoghurt is equal to 1 cup of sour cream.
SUBSTITUTIONS FOR WHITE FLOUR
COCONUT FLOUR
Coconut flour is fine and easy to mix. It gives your baked foods a nice texture and also make it fibre-rich. This low-carb substitute can be used in same quantities as that of white flour.
NUT FLOUR
Nut flour gives your baked foods a nice nutty taste, smooth texture and also makes it fragrant. You can use almond or cashew flour instead of white flour. Add 1 ½ cups nut flour in place of 1 cup white flour.
WHOLE WHEAT FLOUR
Whole wheat flour is high in fibre and vitamins. It has a similar texture like that of white flour. Can be used in same quantities as that of white flour.
SUBSTITUTIONS FOR OIL/BUTTER
AVOCADOS
Avocados contain healthy fats and can give your baked food the exact same texture as you get when you use oil or butter. It also makes your baked food smooth and melt-in-the-mouth. This low calorie butter/oil substitute can be used in same quantities as you would use oil and butter.
BANANA PUREE
Banana puree too makes your cake moist and gives a nice texture to your baked cookies. Banana can be a bit sweet so make sure you use it in sweet baked foods. Substitute 1 cup banana puree for 1 cup butter or oil.
GREEK YOGHURT
Greek yoghurt is less fattening contains less calories than that of butter and oil. Besides, it also adds in a nice soft and moist texture to your cakes and muffins. Use ½ cup greek yoghurt for 1 cup of butter and oil.
SUBSTITUTIONS FOR SUGAR
APPLE SAUCE
Apple sauce is made by cooking apples with honey or alone and blending it to smooth paste. Apple sauce is very sweet and can be substituted in place of sugar. Use 1 ½ cup apple sauce in place of 1 cup white sugar. Also use less butter in while making your baked food when you are using apple sauce.
HONEY
Honey is low in natural sugar content and high in vitamins. It is also low in calories. Substitute 1 cup honey for 1 cup of sugar.
JAGGERY
Just like honey, jiggery too is low in calories and natural sugars. It is usually hard and pliable. Use 1 cup of jaggery flakes/pieces for 1 cup or granulated sugar.
SUBSTITUTIONS FOR RICE CRISPIES
ROASTED NUT PIECES
Rice crispies don’t actually have a taste of their own, they just add a bite of crispiness giving chocolate an amazing texture. Although, they are not healthy. Or if you are running out of rice crispies, try roasted nuts broken to small pieces. Not only will they add crispiness to every bite, but also add a great nutty taste.
BROWN RICE CEREAL
Brown rice cereal is a healthier option to rice cereals. The only difference is similar to the difference between white rice and brown rice!
SUBSTITUTIONS FOR FROSTING
MERINGUE
Meringue makes a great substitute to fresh cream frosting. It is made by whipping together egg whites and sugar. Is can also be charred a bit in order to give a nice caramelized flavour.
MARSHMELLOW
Marshmellow fluff can be used instead of cream frosting. It is low in calories and sugars as compared to the usual frosting.
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