The more nutritionists uncover about the effects certain foods have on our bodies, the more bakers attempt to find healthy ways to create their favorite delicacies. When it comes to oil, you might have heard about the miracles of substituting this ingredient for applesauce.
But is this really true? Can you really use applesauce instead of oil and still get that delicious flavor and pleasing texture that made your baked goods so beloved? And if so, how can it be done?
Let’s find out.This website is supported by readers. As an Amazon Associate we earn from qualifying purchases.
How Can You Substitute Oil for Applesauce?
When it comes to substituting ingredients, it is important to remember the importance of consistency and ratio.
Consistency means that you shouldn’t replace dry ingredients with wet ones, and vice versa; applesauce, for example, can also be used to replace eggs in certain vegan recipes, but shouldn’t be used as a substitute for flour or sugar.
You should also keep in mind the replacement ratio so that you don’t accidentally use too much or too little of the new ingredient.
The good news is that when it comes to oil, the substitution ration for applesauce is a 1:1. So for every ¼ cup of oil you only need substitute ¼ of applesauce.
A simple substitution like this significantly cuts down the amount of calories and fat in a recipe.
What Should You Know Before Substituting Oil for Applesauce?
The first thing to keep in mind is that any alterations done to a recipe will affect things like texture and baking time. Applesauce, for example, tends to create creamier and moister texture. It also tends to speed up the baking process, though the timing might differ depending on what you’re making.
The best way to avoid any mishaps is to experiment a lot when you’re first starting out and accept that mistakes will be made.
Try at first to just reduce the amount of oil you use in a recipe. Rather than completely replacing oil for applesauce, do half and half, and then play around with the ratio depending on the results.
Some bakers find that even when using unsweetened applesauce the replacement ingredient still adds a bit of sweetness to the recipe, leading them to cut back on the sugar. Others who find that the applesauce is overly dense might add a bit more milk to their batter. Then there are those who prefer to only integrate the applesauce into their recipe at the very last step, keeping their dry and wet ingredients separate. Again, the key is to experiment and to see what works well for you, what doesn’t, and adjust your recipe accordingly.
Also remember that substituting oil for applesauce tends to work better with baked goods that require some sort of pan (so cakes, bread loaves, muffins), while foods like scones or cookies tend to spread out a bit too much.
Conclusion: Is Using Applesauce When Baking Worth it?
Baking, be it if it is done for yourself or for those you love, can be incredibly rewarding. Unfortunately, not all of the outcomes of this hobby can be considered healthy. Simply substituting oil for applesauce, however, can cut down in the amount of calories and fats consumed.
Though at first you might feel a little frustrated with the results, by experimenting and tweaking with your different recipes you will find great healthy alternatives to your favorite baked goods that will definitely be worth your time.