substituting applesauce for sugar in recipes - Mothering Forums

Forum Jump: 
 
Thread Tools
Old 07-01-2002, 10:47 AM - Thread Starter
 
dfoy's Avatar
 
Join Date: Nov 2001
Location: Kansas City
Posts: 811
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
My 11 mo old is starting to eat more solids and I would like to bake whole wheat banana bread, whole wheat pancakes, etc but don't want all the sugar that my recipes call for. Does anyone know the exact exchange for using applesauce instead of sugar? Thanks a bunch!
dfoy is offline  
Sponsored Links
Advertisement
 
Old 07-02-2002, 01:07 AM
 
Clarity's Avatar
 
Join Date: Nov 2001
Posts: 4,409
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
someone will know...my only caution, proceed carefully. A friend once brought apple-sauce sweetened scones to an event...and everyone found them very , ah, "cleansing".
Clarity is offline  
Old 07-02-2002, 01:33 AM
 
Arduinna's Avatar
 
Join Date: May 2002
Posts: 31,187
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I'm familiar with substituting applesauce for fat in recipes, but not for sugar. I think for substituting sugar that thawed apple juice concentrate is the usual substitue.

here are some substitues for white sugar, just remember they can change the texture of baked goods.

if recipe calls for 1 cup white sugar:

1 to 1 1/3 cups barley malt ( a kind of syrup)
1 to 1 1/3 cup brown rice syrup

remember to reduce the amount of liquid in the recipe by 1/4 cup for each 1 cup of either syrup. Both of these are about 1/2 as sweet as white sugar.

I couldn't find a substitue amount for juice concentrate. I have used these syrups with good results.
Arduinna is offline  
Old 07-02-2002, 03:55 PM - Thread Starter
 
dfoy's Avatar
 
Join Date: Nov 2001
Location: Kansas City
Posts: 811
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Thanks for the info!
dfoy is offline  
Old 07-06-2002, 12:12 PM
 
margareta's Avatar
 
Join Date: Jul 2002
Posts: 7
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Hi - One thing you might try is simply putting in a bit less sugar than the recipe suggests. Omitting it entirely might be a problem, but I've cut the sugar in half with no ill effects - and if the flavor isn't right, you can coat with jelly - not particularly a health improvement, but it will preserve your investment of time and ingredients! Also, if honey (not generally recommended for those under one because of infant botulsim) is in the recipe, you might try blackstrap molasses. One good thing about the weanling set - they don't yet know banana bread and pancakes are 'supposed' to be sweet! Good luck.
margareta is offline  
 
User Tag List

Thread Tools


Forum Jump: 

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off