Butter makes everything good. No one can deny it. Luckily, most of us with kosher kitchens usually opt for the pareve margarine just to make life easy. Even though it 'tastes like butter'...it is as far away from it as can be.
While I give props and money to those companies producing slightly less hydrogenated and chemical infested options, my quest to add more grub and less gunk into my body led me searching for new alternatives.
The Discovery
Many moons ago, my mother in her diligence, discovered a clue off of our favourite box of pre-fab chocolate cake. Hidden at the bottom of the directions in small print a low-fat alternative was presented. We wondered how it could be but decided to try it anyways. The box of cake had been on sale anyways!
And that's it folks. Applesauce is the key to making all of your favourite desserts a little less sinful.
The Revelation
I have adopted it into so many of my recipes when substituting butter/margarine, oil and for anyone looking for vegan options - eggs can also be substituted by applesauce!
The Disclaimer
To our seasoned bakers that may not have yet tried this trick...fear not...substituting fats for applesauce does not sacrifice taste or moisture. In fact, I find that in some cases it brings out flavours (especially in chocolate) that you might otherwise not have tasted had you used a fat.
The Rules
As in any baking situation...there are rules to be followed.
The Experiment
Try this recipe Sweet Potato Waffles and let me know if you're jumping on the no-fat bandwagon!
While I give props and money to those companies producing slightly less hydrogenated and chemical infested options, my quest to add more grub and less gunk into my body led me searching for new alternatives.
The Discovery
Many moons ago, my mother in her diligence, discovered a clue off of our favourite box of pre-fab chocolate cake. Hidden at the bottom of the directions in small print a low-fat alternative was presented. We wondered how it could be but decided to try it anyways. The box of cake had been on sale anyways!
And that's it folks. Applesauce is the key to making all of your favourite desserts a little less sinful.
The Revelation
I have adopted it into so many of my recipes when substituting butter/margarine, oil and for anyone looking for vegan options - eggs can also be substituted by applesauce!
The Disclaimer
To our seasoned bakers that may not have yet tried this trick...fear not...substituting fats for applesauce does not sacrifice taste or moisture. In fact, I find that in some cases it brings out flavours (especially in chocolate) that you might otherwise not have tasted had you used a fat.
The Rules
As in any baking situation...there are rules to be followed.
- Substitution ration 1:1
- Use a quality applesauce. If you have the time to make it, yofi! If you are part of the other 99%, buy organic when possible and definitely unsweetened.
- Plan ahead. Some recipes need their fat. Substituting with applesauce is best in such things as cakes, breads and muffins - although this one time I made icing using applesauce :) You may need to experiment and tweek your recipe to get it right.
- Always mix the applesauce with your wet ingredients before adding it to the try ones.
The Experiment
Try this recipe Sweet Potato Waffles and let me know if you're jumping on the no-fat bandwagon!