Photo by Andy Chilton on Unsplash
Baking is almost like an art. Well, if you look at some of the professional chefs out there, it is clearly an art!! But even in normal homes like ours, where spaghetti meatballs make a regular appearance, it is still like an art. When an artist creates a masterpiece he or she uses many different art supplies to create an unique masterpiece.
Now the same applies to baking and cooking. When it comes to these you are never limited, well your pantry supply might cause a bit of an limitation, but almost every ingredient has a great baking alternative.
Knowing some of these alternative might be a little bit of a life saver…. Literary…Imagine serving a lovely sponge birthday cake to your little girl’s friends loaded with egg, and there is a little girl in the bunch allergic to egg! 😱 See, so it is good to know some great baking alternatives. Just to play it safe… Here is 4 great baking alternatives that I have used before.
Some baking alternatives
EGGS:
Eggs. A convenient multi-nutritious food. But lurking around every corner is a food allergy. Knowing a good alternative for eggs is always handy.
Vinegar and baking soda
My go to is alternative is white vinegar and baking soda. I replace each egg with one tablespoon of white vinegar (this is +/- 15 ML) and 1 teaspoon of baking soda (this is about 5 ML). Trust me, the vinegar does not affect the taste at all. To me, my bake goods does not rise to the fullest, that I know it can, but it still rises enough so that my cake still looks like a cake and not a tart. The texture remains light and fluffy.
Carbonated Water
Another great go-to is using carbonated water instead of eggs. One egg can be replace with ¼ cup of water. This really works well for cakes, cupcakes and breads as the carbonated water traps air bubbles in your mixture which will make your bake goods light and fluffy. And if you are really afraid that the vinegar, as mentioned above is going to leave a funny taste in your mouth, this might be a better deal for you.
Egg wash solution
Some recipes calls for an egg wash over your baked goods. Egg wash acts almost like a glaze that is brushed over your pastries before you bake them. The egg wash adds a shiny and golden finish to your pastries. If your recipe calls for this simply brush your baked goods rather with a bit of milk or melted butter.
Sugar:
Aaaah…Sugar…a sweet taste but it leaves a sour impact on our well being but often goes unnoticed or rather ignored. Many people still choose to ignore the fact that this little sweet “wolf in sheep’s skin” causes many health issues. Check out my previous post regarding a sugar free life. https://livingdelish.com/the-sugar-free-buzz-how-do-you-quit-sugar/
If you read up on it, you will quickly see that fructose has a direct link to certain cancers and besides sugar feeds the cancer cells. It’s also linked to dementia, inhibits your immune system this making it harder for your body to fight off infections and viruses. It is also one of the number causes for obesity followed by diabetes and heart disease. Not to even mention tooth decay and that it accelerates AGING!
Considering all the negatives regarding sugar, still the chocolate on the shelf speaks to you, or the slice of cake is staring at you. I understand. How do you say no? Well, that’s a whole new book on it’s own, but by making small healthier swaps in your life, you are halfway to a healthier life.
Applesauce
A simple swap of unsweetened applesauce instead of sugar is a great way to start cutting our sugar. This replaces sugar on a 1:1 ratio and works well in baked goods. If your applesauce is very watery it is advisable to cut the liquid in your recipe with a 1/4 cup. So for example you will reduce the amount of water or milk in your recipe by a 1/4 cup. Do not do this if your recipe has no added liquid.
Just be careful when you buy applesauce, make sure you read the label as many of the store bought varieties has added sugar in. It is almost just easier to make your own applesauce. This way you are certain of the ingredients. It is also really not that difficult.
Make your own by steaming 4 cored, peeled and sliced apples in just enough water to cover them. Steam them until they are tender. Now you can use an immersion blender or even a high speed blender to turn your tender apples into a puree. This should make two cups. Store in an airtight container in the fridge and use with in 7 days.
Xylitol
This baking alternatives is another firm favourite in our home. Xylitol might sound foreign but is actually naturally found in the fibers of fruit and vegetables. It is low GI, easy digested and has very little effect on blood glucose levels making it a great substitute for diabetics. (Just remember to use with caution, remember sugar remains sugar no matter which form it takes)
Xylitol is often found in gum and mints this is due to the dental benefits that is has. It raised the PH in your mouth to a more alkaline state this inhibiting the growth of bacteria. Xylitol is an easy swap, you can use it on a 1:1 ratio. It works well wherever you would have used the sugar.
Cinnamon
Cinnamon is another great baking alternatives that is a natural way to sweeten things up. I love Cinnamon. It is such a fragrant and warming spice. The smell always reminds me of rainy days and my mother making pancakes (here in South Africa our pancakes looks more like an crepes) in the kitchen filled with Cinnamon sugar, yeah I know not the healthiest, but sure good memories.
If I could, I would eat Cinnamon over everything!
I love using a dash of Cinnamon in my coffee, not just does it add a bit of sweetness, but it really adds a great taste. I also like to sprinkle some over my morning bowl of hot steamy oats. Your Cinnamon uses is not just limited to coffee and oats, cinnamon has so many uses.
A simple teaspoon to a tart apple pie can sweeten that baby up, add to curries, stews and desserts. The best thing about Cinnamon is its ability to lessen the impact that sugar has on your blood glucose levels. So in short Cinnamon is a sweet tasting, antioxidant, anti-diabetic, anti-inflammatory, anti-microbial, immune-boosting Super spice!
Flour:
White flour doesn’t seem to bad. Until you start reading into it. White flour is ultra-processed this means that bleaching agents and preservatives are added, not to mention that white flour is stripped of natural nutrients and all the beneficial fiber. White flour has loads of refined carbohydrates this causes the blood glucose levels to spike, it also leads to metabolic disorders, diabetes, promotes inflammation and of yes, and all of this promotes weight gain.
It’s hard to find a flour that will perform the same as white flour in baking. The best is to try and replace it with whole wheat flour as far as possible. I know that some diets like the paleo says it’s a no no. But hear me out, there are some health benefits in eating whole wheat. The flour is less processed so it still contains the bran, endosperm and germ. It also has loads of nutrients. Whole wheat flours are packed with natural fiber, vitamins, minerals, proteins and antioxidants.
Whole wheat flour
Other than Whole wheat flour you can try coconut flour. Coconut flour is high in fiber and very low in carbs . But it also has a sneaky side. It is incredible absorbent which can have a drier, heavier and denser effect on your baked goods. So when using Coconut flour make sure that your recipe has some liquid in. It does work well in sweet breads like banana bread and dense bakes like brownies.
Almond flour
This is also a good nutritious replacement. Almond flour is finely ground almonds, it is rich in fiber, protein and immune boosting vitamin B. And the bonus? It is gluten free. The down fall? It doesn’t bind to well this could lead to crummy baked goods. You can substitute all purpose white flour to a ratio of 1:1 to almond flour. You might want to add an extra egg to assist with binding your mixture.
Butter / shortening:
Hey don’t get me wrong, I love buttery bakes. I use to use Butter from frying foods, to adding flavour to cooked vegetables and for baking… so pretty much everything. Look butter is all natural and has its health benefits. But it’s still a fat, and like everything in life moderation is the key. Look, it won’t hurt anyone just to cut down a bit.
Shortening on the other hand isn’t at all good for you. Through the whole process of making shortening some trans fat is generated. This is not great news for your health due to trans fat being a culprit for heart diseases and heart attacks just to name a few.
Coconut oil
A good baking alternatives for butter and shortening is coconut oil. There are so many studies proving that coconut oil is one of the healthiest foods on the planet, yet so little people are aware of the wonders of coconut oil. Just make sure you use a high-quality unrefined organic extra virgin coconut oil. Yes there is a hint of coconut in your food but hey, to today my kids still do not know the difference. 😁 Besides Coconut oil is really something special.
It is easy to digest, anti-microbial, anti-fungal and a good source of energy. Now I just need to mention that it is also proven to treat Alzheimer’s Disease, help prevents heart and high blood pressure and even helps clear up urinary tract infection and Kidney infections. It has shown to reduce inflammation and Arthritis, helps in cancer recovery, boosts the immune system, improves memory and of course has some health benefits for your skin. These are just some of the benefits. Coconut oil is a superfood, and you can only do yourself a favour by incorporating this wonder oil into your daily living.
Some baking alternatives might be for personal health issues like allergies or diet choices while others for improving your overall health. These are only 4 great baking alternatives, there are endless options for baking alternatives.
Just remember that even the smallest of change can have a major impact on your life and bring you one step closer to a healthier you. Check out these post for some health inspiration : http://www.livingdelish.com/the-sugar-free-buzz-how-do-you-quit-sugar/
