If, like us, you love to bake but don’t love the high content of saturated fat in the butter needed, there is a healthier solution. Simply substitute the butter for lower fat rapeseed oil, coconut oil, fruit puree or a combination of all three.
The facts about butter:
Butter is over 80% oil and the rest is water. It’s made of milk; delicious creamy fat molecules suspended in water. This creates layers, adds texture, lends moisture and adds flavor to our recipes alongside saturated fat. When baking with butter the moisture warms up and expands, creating pockets of air. The fat in butter traps air and moisture and results in a lovely, light texture in baking.
So here’s how can you reduce the fat in your baking to make it healthier?
The most suitable butter substitutes will be those that have a similar fat + water makeup. Some common substitutes are:
- Rapeseed oil/Olive oil: if you have a recipe that calls for melted butter, lower fat rapeseed oil will work equally as well. Simply use our recommended conversion for cakes: swap 1 : 1, ounce for ounce, plus a tablespoon of milk.
- Coconut oil/Coconut butter (manna): At Wharfe Valley we offer a coconut and rapeseed mix which is a perfect baking combination. You can substitute it 1:1 in most recipes and I like it in everything from cookies, scones and cakes. Anything that calls for room temperature.
- Apple sauce/Banana purée: this is more commonly used to replace oil in recipes, but if can also be used to substitute butter and works best in loaf recipes where you want a light texture. As a general rule, you can replace up to half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. This is suggested because you still want some fat to trap those little air molecules! If you don’t mind a more dense, moist crumb, you could replace all the butter with applesauce.