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votes

substitution for cooking oil

Answered on August 19, 2014
Created April 25, 2012 at 12:47 AM

I know that you can use applesauce in place of cooking oil but, how much do you use.

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 25, 2012
at 02:27 PM

PrairieProf - right on.

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 25, 2012
at 02:26 PM

Why not pumpkin PLUS butter/other fat?...I am really not feeling this effort to make things so low-fat, even if one eats a higher carb diet, which I do...I love my sweet/regular potatoes and root veg. You can pry my pasture butter from my cold, dead hands.

77877f762c40637911396daa19b53094

(78467)

on April 25, 2012
at 01:36 AM

For myself my complaint is pure flavour. I don't think there is enough fructose in applesauce to be a concern unless you are diabetic. Still chocolate + applesauce = disgusting.

D63a9a7789b948a1e88647f6c0e504ca

(1453)

on April 25, 2012
at 01:02 AM

I use some ghee for cooking, but for baked goods I'd use coconut oil or butter -- better flavor. But indeed, why would one want to remove the healthy fat one could use and add a big dollop of extra fructose? That applesauce substitution business is straight out of low-fat diet hell.

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3 Answers

1
1b445ee5b2cf93b57f6877a2bf7ee157

(20)

on April 25, 2012
at 01:36 AM

Pumpkin is a good sub for fat in baking. I made some banana bread with it one day and it turned out really good! ex 1/2 c oil = 1/2 cup pumpkin

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 25, 2012
at 02:26 PM

Why not pumpkin PLUS butter/other fat?...I am really not feeling this effort to make things so low-fat, even if one eats a higher carb diet, which I do...I love my sweet/regular potatoes and root veg. You can pry my pasture butter from my cold, dead hands.

1
77877f762c40637911396daa19b53094

(78467)

on April 25, 2012
at 12:57 AM

Why would you replace an oil with applesauce? If you are converting baked goods just use ghee instead of veggie oil.

D63a9a7789b948a1e88647f6c0e504ca

(1453)

on April 25, 2012
at 01:02 AM

I use some ghee for cooking, but for baked goods I'd use coconut oil or butter -- better flavor. But indeed, why would one want to remove the healthy fat one could use and add a big dollop of extra fructose? That applesauce substitution business is straight out of low-fat diet hell.

77877f762c40637911396daa19b53094

(78467)

on April 25, 2012
at 01:36 AM

For myself my complaint is pure flavour. I don't think there is enough fructose in applesauce to be a concern unless you are diabetic. Still chocolate + applesauce = disgusting.

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 25, 2012
at 02:27 PM

PrairieProf - right on.

1
85178e006119b00322a2401c494dd3a4

on April 25, 2012
at 12:52 AM

Looks like you use an equivalent amount. So if the recipe calls for 1 cup of oil, use 1 cup of applesauce.

Source: http://allrecipes.com/howto/common-ingredient-substitutions/

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