Nothing is more frustrating than realizing that I lack a small but essential ingredient. Instant frustration.
I’m not good at substituting ingredients either. I have a very literal way of thinking, which means “using creativity” just feels impossible in the kitchen.
Imagine when I find a red thread in a title “Unormal food substitution that works well! :)”, imagine it. :)” said user Stevegerber, “I’ve been craving brownies lately and I want to follow a super moist recipe that I often use to ask for two cups of chopped zucchini but I don’t have any zucchini on hand. As a replacement, I decided to try chopped sweet potatoes and it turned out great! ”
They shared that all they had to change was just by adding a tablespoon of water while the mixer was running until they were using zucchini to make the recipe, and they were paying close attention to the consistency of the batter.
(Zombie is another name for zucchini.)
In response, others shared their preferred alternative.
Use pumpkin instead of banana as pancakes
User NYTEFLAME7 said: “Those pancakes and eggs you make with crushed bananas are also paired with pumpkin (not so sweet). A small amount of half a cup of pumpkin can be used for the whole crushed banana.”
Applesauce instead of butter
“For some baking recipes, I use applesauce instead of butter to retain moisture. It has fewer calories and makes the recipe sweeter.”
The_purple_owl added: “Apple sauce instead of oil in baking recipes. I’ve used it with brownies, cakes and cupcakes so far. It seems to be a more common alternative, for good reason!”
Mayonnaise instead of eggs
“I want waffles, there’s a mixture, but take them out with eggs. Instead of mayonnaise instead of eggs and oil. It’s out!” Homester said.
This makes perfect sense because mayonnaise is a mixture of oil and eggs, but it sounds delicious.
Greek yogurt instead of oil when baking
User Magenta_mojo shared: “Replace the oil that many boxed cake whisking with Greek yogurt. I’ve tried it with only full fat fat and it tastes so wet; don’t miss the oil at all. It can also do this with a boxed cornbread mixture, and it’s great.”
Coconut yogurt instead of sour cream in vegetarian dishes
“I’ve used coconut yogurt when making dishes that require sour cream, which is better than the vegan sour cream I’ve tried and certainly healthier,” Swelljoe said.
blo0pgirl replied: “The day I was lactose intolerant, I found that dairy free yogurt is a game changer! Regular dairy free yogurt is an excellent alternative to sour cream!”
I can’t wait for the next baking class.
