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Applesauce, Low-Calorie Baking Substitute
The following list is by no means a complete list of the numerous butter replacements that exist. However, these are the ones that worked well with minimal differences from using butter. I hope you find one that works for your needs! I won't waste your time with the list of substitutes I've tried that only worked when substituting for half of it in a recipe! While I offer no medical advice, I have found these to be healthier alternatives when cooking, and there were minimal noticeable effects to the finished baked product. You can replace butter in baking recipes with unsweetened applesauce by using half of the amount of applesauce as the amount of butter called for in the recipe. Doing so is helpful if you are watching fat calories, need to add a little more fiber, or just don't have enough butter for a recipe. Doing so has worked well for me in sugar cookies, cakes, and breads like banana or zucchini bread. This has worked well for me in all manner of baking recipes to date, although vegetable oil does not have as many health benefits as some of the other possible substitutions. This has worked well for me in all recipes I've tried it with—with the exception of pie crust. It changed the consistency of the dough too much and made it crumbly, instead of flaky. No buttermilk on hand? Just add 1 tablespoon of lemon juice or vinegar per cup of milk, and let stand 5 minutes. I have not yet found a baking recipe this did not work well with Even spread on toast in lieu of butter was delicious! For a higher protein substitution, use half of the amount of Greek yogurt as the amount of butter. This substitution works especially well in cakes because it creates a velvety texture. I also use Greek yogurt instead of butter when making mashed potatoes, and my husband has never noticed a difference once I switched! On a side note, you can substitute pumpkin puree in equal amount of the quantity of oil called for in a baking recipe! With similar properties of being solid when cool and liquid when warm, I have found coconut oil to be a successful substitute when using an equal amount of the oil to the amount of butter called for in a recipe. If the recipe calls for a substantial amount of butter, you might notice a flavor difference in the finished product, so probably not the best to use in more savory breads, but has worked just fine in cakes, cookies, and muffins! This works best for cakes and brownies, but be warned: Note that olive oil has a strong flavor, works best in savory items like herb breads or biscuits, and would likely hurt the flavor of sweeter items, such as cakes, cookies, or pie crusts. I do, however, find this is a tasty substitute for butter in crusts I am using for meat pies or pot pies and my picky-eater hubby has not noticed a difference! The only recipe I have found so far that this does not work well for is pie crust; it changed the texture too much.
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