Baking with Oil Instead of Butter for Healthier Recipes
Cakes and other sweets very often require the use of butter. Yet, did you know you can replace butter with olive oil in baking? Here are our tips and suggestions.
Cakes and other sweets very often require the use of butter. Yet, did you know you can replace butter with olive oil in baking? You would obtain a lighter and healthier recipe. But what oil to use? The choice seems to be determined by the more or less pleasing taste that comes from using an oil rather than another. The diatribe is between the seeds (sunflower, peanut, soy, rice) and the extra virgin olive oil.
Some may think that olive oil is too thick and strong to be used to make sweets. But you may be surprised in discovering that the use of olive oil instead of seed oil can ensure fragrant and genuine sweets. In fact, olive oil thanks to its infinite beneficial properties, is perfect for the preparation of many sweet and desserts.
Desserts without butter or margarine are highly digestible, natural and healthy. Compared to other refined vegetable oils, such as corn, sunflower or peanut seeds, extra virgin olive oil is a great wellness ally against cellular aging and degenerative diseases.
The taste of sweets or cookies without butter and made with only extra virgin olive oil is different: it is soft and enveloping, and predisposes to a sensory experience that involves all the senses, representing an added value compared to desserts prepared with semi-processed oils, without particular flavor and transparency.
So extra-virgin olive oil, especially that of the highest quality, is an incredible butter substitute in baking cookies and cakes since it guarantees a greater digestibility and excellent consistency than other types of fat do.
The Benefits of Olive Oil in Baking
In addition to enriching the dough of its excellent beneficial properties (oleic acid, linoleic, carotene and vitamin E) making it healthy and indisputably delicious, extra-virgin olive oil favors the production of fragrances lasting more than those made with fat of animal origin and refined oils, which, on the contrary, tend to dry before. In addition, desserts made with extra virgin olive oil do not produce cholesterol, but only good mono-unsaturated fat.
The classic aroma of extra virgin olive oil, exalted by the peel of citrus fruit used in sweet, inebriates the senses.
In addition, the olive oil perfectly resists high temperatures, ensuring optimum results in terms of food safety, flavor and genuineness. Studies show that the oxidation involving fats is much faster at high temperatures. The intensity of the oxidative process is proportional to the degree of unsaturation of fat, while its action is counteracted by the presence of antioxidant substances. Only olive oil reacts well to the combination of oxygen and high temperatures.
Butter to Olive Oil Conversion for Baking
The first time you decide to use oil for baking instead of butter, you will ask yourself: how much olive oil is equal to a stick of butter?
Well, the table below will surely help you to convert batter to oil quantities. As a general rule, it is good to knoiw that the ratio is butter-oil is that for 100 grams of butter you need 80 grams of olive oil (or of seeds, since their specific gravity is quite similar).
|1 teaspoon||3/4 teaspoons|
|1 tablespoon||2+1/4 tablespoons|
|1/4 cup||3 tablespoons|
|1/3 cup||1/4 cup|
|1/2 cup||1/4 cup + 2 tbs|
|2/3 cup||1/2 cup|
|3/4 cup||1/2 cup + 2 tbs|
|1 cup||3/4 cup|
Well, have fun with your no butter baking recipes and let us know what you think about them!