Baking substitutions

It’s no secret that baked goods are delicious – with butter, sugar and creams, treats from the oven can be rich, sweet and savory. But by the same token, they can sometimes also be high in fat and cholesterol. There are some healthy substitutions you can make in baking without sacrificing flavour or texture.

When a recipe calls for oil, you can sub half of the oil with unsweetened applesauce. Similarly, a tablespoon of polyunsaturated margarine or three quarters of a tablespoon of polyunsaturated oil (e.g. safflower oil) can be used instead of a tablespoon of butter. A cup of shortening, which is often high in fat and oils, can be subbed with two sticks of polyunsaturated margarine.

You can sometimes use honey or Splenda instead of sugar in a recipe, but keep in mind that this can change the texture of certain baked goods and isn’t always possible. For instance, honey works great in bread and can even add a bit more flavour. However, if you’re planning on making meringue, you definitely can’t use honey because the chemical makeup of sugar is what helps meringue keep its shape. (Side note: sweetening tart fruits with a drizzle of honey can be a nice treat for the kids and a much healthier option than using sugar.)

When it comes to different kinds of milk and cream, the scale of fat content ranges from non-fat to whole fat and there are some healthier substitutions you can make. When the recipe calls for a cup of whole milk, you can sub it with a cup of fat-free or non-fat milk plus a tablespoon of unsaturated oil. If you need heavy cream in a recipe (otherwise known as whipping cream in Canada), you can substitute a cup of evaporated skim milk instead of a cup of the cream. Or, half a cup of low-fat yogurt and half a cup of plain low-fat cottage cheese. These latter two can also be used instead of sour cream in a recipe, or, much easier is a fat-free sour cream option.

Wondering about more baking substitutions? Ask the chef!