what can you substitute?

What kind of oil? Why not just use a healthy oil like coconut oil? Chances are you need the good fats more than you need additional fructose.

Or coconut flour/almond flour instead of refined white flour. (takes some trying)

Yes, you can sub applesauce for oil. I often do half/half.

Google for "black bean brownies." I know it sounds gross on the outside, but they really are good--and my family never knew the difference! Also, there are flourless recipes.

Instead of white flour I use whole wheat pastry flour. It is as fine as white so gives the same results, and again, my family never knew.

Yes, you can sub applesauce for oil. I often do half/half.

Google for "black bean brownies." I know it sounds gross on the outside, but they really are good--and my family never knew the difference! Also, there are flourless recipes.

Instead of white flour I use whole wheat pastry flour. It is as fine as white so gives the same results, and again, my family never knew.

Food Network - Melissa d'Arabian, has a recipe for these.

What kind of oil? Why not just use a healthy oil like coconut oil? Chances are you need the good fats more than you need additional fructose.

Or coconut flour/almond flour instead of refined white flour. (takes some trying)

Coconut oil is horrible!

http://www.marksdailyapple.com/coconut-oil-health-benefits/#axzz27hHunmKR

What kind of oil? Why not just use a healthy oil like coconut oil? Chances are you need the good fats more than you need additional fructose.

Or coconut flour/almond flour instead of refined white flour. (takes some trying)

Coconut oil is horrible!

http://www.marksdailyapple.com/coconut-oil-health-benefits/#axzz27hHunmKR

Dr. Willett tells me there’s no problem using coconut oil occasionally. Coconut oil is solid at room temperature, so it may be a good substitute for butter or vegetable shortening to make baked goods that require a solid fat. And it may be essential for preparing certain Thai dishes.

But for now, I’d use coconut oil sparingly. Most of the research so far has consisted of short-term studies to examine its effect on cholesterol levels. We don’t really know how coconut oil affects heart disease.

Coconut oil’s special HDL-boosting effect may make it “less bad” than its high saturated fat content would suggest. But it’s still probably not the best oil to reduce the risk of heart disease. Furthermore, while we know that people with naturally high levels of HDL are less likely to have heart disease, we don’t know that raising normal levels with coconut oil or pills produces heart benefits.

So what I recommend for you, and for myself, is to cook with other vegetable oils, such as olive oil or soybean oil. These oils are mainly unsaturated fat, and they both lower LDL and increase HDL.

Use a chocolate cake mix and combine with one can pure pumpkin, nothing else. Bake like cupcakes. Very yummy and has a very brownie like texture. You can do it with any flavor cake mix. I love doing it with a spice cake mix too.

That sounds yummy!

Unsweetened applesauce for any baked goods calling for oil - occasionally I'll use pumpkin too depending on what it is, both are yummy

Fage 0% plain greek yogurt for anything (and I mean anything!) calling for sour cream or mayo (sometimes I'll just use a little low fat mayo for the saltiness if I'm making say, chicken or egg salad)

Egg whites for whole eggs (2 egg whites = 1 egg) - mainly to lower the calorie count not because I think yolks are unhealthy)

Unsweetened vanilla almond milk for protein shakes/cereal instead of regular milk - reduces calories and carbs and tastes good!

Sprite Zero in vanilla cake mix for lower calorie cupcakes

Yogurt butter instead of regular butter

Laughing Cow wedges instead of cream cheese/spreadable cheese

http://greatist.com/health/healthy-recipe-substitutions/#

What kind of oil? Why not just use a healthy oil like coconut oil? Chances are you need the good fats more than you need additional fructose.

Or coconut flour/almond flour instead of refined white flour. (takes some trying)

Coconut oil is horrible!

http://www.marksdailyapple.com/coconut-oil-health-benefits/#axzz27hHunmKR

Dr. Willett tells me there’s no problem using coconut oil occasionally. Coconut oil is solid at room temperature, so it may be a good substitute for butter or vegetable shortening to make baked goods that require a solid fat. And it may be essential for preparing certain Thai dishes.

But for now, I’d use coconut oil sparingly. Most of the research so far has consisted of short-term studies to examine its effect on cholesterol levels. We don’t really know how coconut oil affects heart disease.

Coconut oil’s special HDL-boosting effect may make it “less bad” than its high saturated fat content would suggest. But it’s still probably not the best oil to reduce the risk of heart disease. Furthermore, while we know that people with naturally high levels of HDL are less likely to have heart disease, we don’t know that raising normal levels with coconut oil or pills produces heart benefits.

So what I recommend for you, and for myself, is to cook with other vegetable oils, such as olive oil or soybean oil. These oils are mainly unsaturated fat, and they both lower LDL and increase HDL.

We only use organic coconut oil. We are all healthy and normal weight. Soybean oil and canolia/corn oils are genetically modified. Also, coconut is one of the very few that is good for high heat. Even olive oil has free radicals after a certain heat point.

I sub ground flax for eggs in recipes (I don't eat dairy) 1 tablespoon flax + 3 tablespoons water and set it aside for 5 min until it thickens equals 1 egg. I use that for pancakes and baked things. I sub 100% real organic maple syrup or pureed dates for white sugar in recipes too.

Yeah, I use applesauce for oil a lot! I also use something like almond milk or rice milk in place of milk. I also do about half the amount of unbleached white flour and sub it with whole wheat flour. You can also sometimes substitue flax seed for egg (1tbsp per egg).

And with all my baking, I always add some flax anyway, (milled) and some Chia seeds for the extra omega 3s.