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don't use it to replace all of the oil in a baking recipe. Use 1/4 cup of oil or so (I never use more than 1/3 cup per loaf/cake) so you have some fat in there. Just using applesauce can give you that wet texture, or a cake that weeps. Having some oil in there will prevent this, and also keep things fresh longer. It's also a nifty way to sneak a little heart-healthy fat like canola or olive oil into your diet.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Good Idea
#29055 - 11/26/03 07:57 AM
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Shanna
Reged: 11/15/03
Posts: 471
Loc: Atlanta, GA, USA
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I ususally just go half and half (oil and applesauce). However, I wll give your 1:4 or 1:3 (oil to applesauce) ratio a try. As always, thanks for being so thoughtful, Heather! 
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"The most wasted of all days is one without laughter." -- e e cummings
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I just have a quick question! I found a banana muffin recipe I'd like to try, but it calls for a whole stick of margarine, so I'm definitely planning on subbing applesauce for a good chunk of that. My question is, do you think the applesauce sub will work well with banana muffins, or will it give them a strange taste because it intereferes with the flavor of the bananas? Thanks!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Good tip...............Thanks Heather. I figured you'd know just how much oil would be safe.
Think I'll start out using the 1/4 cup oil amount FIRST and see what happens. I can always bump it up to 1/3 cup. Right now I have an entire bin of carrots in the fridge that need using up and I'm tired of juicing them. Besides the juice doesn't set well, even IF I consume some soluble fiber first.
Before IBS I hadn't the need to reduce the fats/oils quite so much but did so because of not having a gallbladder and just because it was a more heart healthy route over all.
Kandee
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and you won't taste the applesauce at all. But, for fruit breads in general, when you reduce the oil just increase whatever fruit puree you're already using. So, add more mashed bananas to compensate for the drop in margarine (which you could probably reduce to 1/4 cup for the whole batch without any problems). This is a neat trick because it not only reduces the fat, but it really ups the flavor (and nutrition level) as well. I also increase the herbs/spices called for whenever I reduce the fat. Works great for banana, pumpkin, carrot, zucchini breads and more!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Use Heather's Brown Sugar Banana Bread recipe and just put the batter into muffin cups. I make them in mini-muffin pans too, that way I can just grab one or two and run.
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Thanks Heather! I actually forgot to check back here before making them, so I just used the applesauce, but that makes a lot of sense to just use extra bananas. I'll definitely keep that in mind for future baking!
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