Baking is all about experimenting. For those of us who don’t bake regularly, it’s great knowing that someone else discovered these great ingredient swaps. But we encourage everyone to at least be familiar with it, and do it as often as you can manage. While some of these substitutions are for people with food allergies, they are all healthier alternatives that will greatly reduce the amount of fat and calories in your recipe, without sacrificing any taste or texture. We regularly stick to these in my home, and you can’t tell the difference! These amounts are generalized to one cup, so you will need to convert them to fit your recipe. Bonus: if you are baking and find yourself without some of these main ingredients, you now know how to keep going without ruining the recipe!

-Applesauce for oil

Use 2/3 the amount of applesauce in place of oil. Example: 2/3 cup of applesauce instead of 1 cup of oil.

-Yogurt For Butter

Convert half of each half needed. Example: for every cup of butter needed, instead use 1/2 cup of butter and 1/4 cup of yogurt.

-Peanut Butter And Bananas For Butter

Convert evenly. Example: for every cup of butter needed, use 1/2 cup of peanut butter and 1/2 cup of bananas.

-Vinegar For Buttermilk

For every cup of buttermilk needed, simply put 1 tbsp. of vinegar in a cup, fill to top with skim milk.

-Half and Half for Heavy Cream

Supstitute and equal amount of half and half for cream.

Do you have any baking subsitutions that you swear by? We would love to know about it!