SUBBING: Oil and Eggs

OK, I just couldn't resist!

(Needed a picture to represent "eggs")



Oil (1 gallon is about 6 lbs)

1 cup oil = 1 cup applesauce
Use "Apple Slices"; find at See "Home & Family", then "Self Reliance", then see food storage items.

1 cup oil = 1 cup mashed bananas (3 medium ones, or 1 cup reconstituted FD bananas, dices or slices, see EE)

1 cup oil = 1 cup mashed cooked white beans (mash until consistency of shortening). Use equal to equal to replace butter or shortening. Liquid may be added to adjust the consistency. Freeze leftover mashed beans. (See main topic "Dried Beans" and subtopic "Subbing Beans...")

                    I have done this in cookies and they’re delicious, also in brownies.

Note: Cooked beans may be pureed and used in place of part of the fat in baked goods. Beans will help provide moisture to the recipe, but since pureed beans will not act the same way as fat in baking, the final product will be changed. 

Do not replace all fat with pureed beans. Begin by replacing ¼ to ½ and test the quality of the product. However in cookies and brownies you can replace all the fat from what I’ve experienced. 

Use the color bean to match the product…smiley

like black bean puree to replace the oil in chocolate recipes. 

In baking other products, other than cookies and brownies I’d follow the advice above.



Oil is NOT  =  to butter when subbing

2/3 cup oil  = 1 cup shortening or 1 cup butter, (or butter powder, reconstituted)

Butter = Shortening  I use my TT ( palm shortening

See topic, "Fats, Oil and TT"

1 cup shortening + ½ tsp. salt is  =  to 1 cup butter,

for a smaller amount….2 T shortening + 1 T. oil + 1 T. water is  =  to ¼ cup butter

** Chia gel can also be used to sub for oil or butter:
Chia gel can easily replace 1/4 cup of oil or butter in any baking recipe without any change in texture or taste. If our recipe says to use 1/2 cup of oil, then use 1/4 cup of chia gel and 1/4 cup oil.
Read more about its AMAZING benefits under "Chia" in the "Super Grains" topic!



Eggs ~ in any recipe calling for 1 egg, try these substitutes:

1 egg =  1 ½ - 2 T of canned pumpkin OR squash…surprisingly you do not taste the pumpkin or squash in the recipe! angel. Although these things "can" sub for eggs in a pinch, eggs are the healthiest and the cheapest source of high quality protein.

1 egg = 1 tsp. unflavored gelatin + 3 T cold water and 2 T + 1 tsp. of boiling water (but decrease liquids by 1/4 cup because of this).

1 egg = 2 1/2 - 3 T water + 1 T ground flax seed
(use small coffee grinder for this - inexpensive and found anywhere; got mine at Target.)
A blender will not crush the flax seed into a fine powder, which is needed to get the nutritional benefits!)
You can whisk until the water becomes gelantinous or let it rest for 5 minutes to thicken up.
Flax will have a nutty or earthy flavor, so the "flax" egg might be best used when making quick breads, pancakes, muffins, etc.
It's also not an exact 1:1 sub in "every" recipe because it doesn't bind and stiffen during baking quite like an egg does.

1 whole egg =  1 T of whole egg powder + 2 T water







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