When it comes to recipes, do you like to experiment a little, or do you follow the ingredient list and instructions to a “T”? Whether or not you consider yourself a recipe-risk taker, you may occasionally want to alter recipes –for nutritional content, food sensitivities or just to try something new!
These ingredient swaps work at a 1:1 ratio in nearly any recipe.
- Coconut oil in place of butter. I love this substitution for adding a hint of coconut flavor to baked goods – try it to put a subtle tropical twist on Banana Nut Muffins!
- Chopped nuts for croutons. Does anyone else get bored with croutons? I can’t stand a salad without crunch, but I prefer the flavor options of nuts (not to mention they make a great gluten-free alternative). Make this swap on your favorite bed of greens, or explore dozens of nutty salad recipes here.
- Greek yogurt for sour cream. Greek yogurt is notoriously high in protein, so using it as a taco topping, to make dips and sauces or even in the most Decadent Frosted Brownies is one easy way to put a little protein into your dish – in addition to adding nuts, of course!
- Applesauce for oil. This simple swap can cut down on the fat in any recipe. Try it out by following our Whole Wheat Banana Bread recipe from Sally’s Baking Addiction, which calls for applesauce right off the bat!
- Nut-based creams for dairy products. Don’t get me wrong – I’ve got nothing against dairy, but sometimes I’m cooking for others who do. It’s easier than you think to make your own almond milk or cashew cream!
Are there any other simple recipe swaps you know of? I’d love to hear from you in the comments!