1GirlTwinBoys Posted November 7, 2011 Share Posted November 7, 2011 Or will it not come out right? I have coconut oil & safflower oil if either of those will work. :) I just need it to come out right. Quote Link to comment Share on other sites More sharing options...
WistfulRidge Posted November 7, 2011 Share Posted November 7, 2011 I usually sub applesauce for most/all vegetable oil in a recipe if I'm going for healthier :) Quote Link to comment Share on other sites More sharing options...
Joker Posted November 7, 2011 Share Posted November 7, 2011 I pretty much always use applesauce as well. Quote Link to comment Share on other sites More sharing options...
ZooRho Posted November 7, 2011 Share Posted November 7, 2011 Coconut oil works well in cakes. I wouldn't consider applesauce healthier, but that's me. :D curious why you wouldn't consider it healthier, I started using applesauce in place of oil when my child went on a super lowfat medical diet. It is just apples and water. I don't get the kind with sugar Quote Link to comment Share on other sites More sharing options...
pink&bluemommy Posted November 7, 2011 Share Posted November 7, 2011 Cause good fats are good for you! Quote Link to comment Share on other sites More sharing options...
NoPlaceLikeHome Posted November 7, 2011 Share Posted November 7, 2011 We have used light olive oil for baking. I have used it in brownies many times with no problem. It says on the bottle that it can be used for baking. IMO based on what I read, olive oil is the healthiest oil:D Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted November 7, 2011 Share Posted November 7, 2011 Without getting into the "which oil is healthier debate"...... Yes, you can substitute oil in baking. Olive oil is my preferred sub, but coconut works lovely. Pay attention to how moist the batter is - for cakes, liquid oil works lovely, but for SOME cookies, the batter is too runny with liquid oils and you need to add just a little extra flour. Of course, if you are using the solid coconut oil, that's not a problem. I use subs mainly when I need to make a recipe be non-dairy (and so avoiding butter) and have had excellent results. Quote Link to comment Share on other sites More sharing options...
ZooRho Posted November 7, 2011 Share Posted November 7, 2011 Cause good fats are good for you! only if you aren't on a fat restricted diets, a fat is a fat. I'm not anti fat and I aim for lower sugar/carbs. I assumed the OP wasn't anti fat and was looking to add a saturated fat verses something like shortening. I could be wrong though. okay, ws just curious, yeah I didn't look at carbs or the fruit sugars maybe that would have been in them. But he was needing the calories just not the fats. Just happy for now that we seemed to have gotten over that hurrdle. Although we still do quite a bit of lower fats, AND I'll probably always use the apple sauce in the brownies and muffins, I think it is probably cheaper too. Quote Link to comment Share on other sites More sharing options...
AnnaM Posted November 7, 2011 Share Posted November 7, 2011 would coconut oil have a taste? Just curious. I love cooking with it with certain things but it does have a flavor. Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted November 7, 2011 Share Posted November 7, 2011 Coconut oil does have a flavor, so works better in flavored baked goods (chocolate especially) than in something that has a light flavor. That's why I tend to prefer using olive oil (always the good kind that tastes good right out of the bottle - never the cheap stuff!) Quote Link to comment Share on other sites More sharing options...
Parker Martin Posted November 7, 2011 Share Posted November 7, 2011 I use coconut oil in pretty much all my dessert baking. Everything comes out great. As others have mentioned, if you don't want any hint of coconut oil taste, an extra light olive oil would be great. Don't use extra virgin olive oil unless you'd like to add a hint of olive flavor to your cake. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Susann Posted November 7, 2011 Share Posted November 7, 2011 I usually sub applesauce for most/all vegetable oil in a recipe if I'm going for healthier :) :iagree: Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted November 7, 2011 Share Posted November 7, 2011 I use safflower oil for just about everything. It's interchangeable with vegetable oil or canola oil. Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted November 7, 2011 Share Posted November 7, 2011 only if you aren't on a fat restricted diets, a fat is a fat. . :confused: Don't know what you mean by "a fat is a fat" because different fats have very different effects on health. Monosaturated fats from olive oil, nuts, & avocados have positive effect on heart health and possibly cancer risk. Saturated fats generally have a negative effect, particularly if there are too many. Artificial trans fats have a negative effect. A ratio of too many omega 6 fats (very common in the US) over omega 3 fats has a negative effect on health. Omega 3 fats such as found in coldwater fish, flaxseed, etc. also have a positive effect. Quote Link to comment Share on other sites More sharing options...
ZooRho Posted November 8, 2011 Share Posted November 8, 2011 :confused: Don't know what you mean by "a fat is a fat" because different fats have very different effects on health. Monosaturated fats from olive oil, nuts, & avocados have positive effect on heart health and possibly cancer risk. Saturated fats generally have a negative effect, particularly if there are too many. Artificial trans fats have a negative effect. A ratio of too many omega 6 fats (very common in the US) over omega 3 fats has a negative effect on health. Omega 3 fats such as found in coldwater fish, flaxseed, etc. also have a positive effect. in digestion the pancreas digest fats the same, my son had 2 bouts of pancreatitis, the pancreas's reaction to the fats in the body are the same. (at least from the limited amounts of education I got on the issue my son was having. He was on a fat restricted diet, 20 grams of fat or less in a day. The GI dr never said that there were good fats for that issue. I realize for some others that fats can be benifical in other areas. But for pancreatitis a fat is a fat. Quote Link to comment Share on other sites More sharing options...
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