Wednesday, May 22, 2013

Choose This, Not That: Applesauce vs Oil



You can start by replacing half the fat with an equal volume of applesauce (instead of 1 cup oil, use ½ cup oil and ½ cup applesauce) and see how it works, then tweak the balance up or down next time. This works well for quick breads (muffins, banana bread, etc.) and cakes, but not for drier baked goods like cookies. Try a recipe for healthy devil’s food cake here.
Source: gourmet.com


xoxo,

Michelle Naomi




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