John Myers
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Do you have a biscuit recipe and want to make it without animal ingredients? You have already taken care of replacing eggs. Now all that’s missing is an idea of how to do it without butter. Depending on the type of dough, you have different options.
- The obvious thing you can use to replace butter 1:1 and notice almost no difference to the original recipe: switch to margarine. However, pay attention to products with ingredients that are as natural as possible and without hydrogenated fats, and with a vegan label. Vegan margarine is now available in every supermarket.
- Another alternative to substituting butter in the batter is vegetable oils combined with applesauce. Tasteless vegetable oils made from rapeseed or gourmet oils such as nut oils are best suited for this. Use only about 60-80 percent of the amount of oil listed for butter in the recipe and supplement with applesauce for the rest.
- Coconut fat or oil is also one of these vegetable oils. This native butter substitute is very well suited if you want to add a fine coconut flavor to the biscuits. Mixed with oat flakes, flour, plant drink, and chopped dried fruit, there is the dough for delicious cookies.
- Nut butter (cashew, hazelnut, walnut, peanut) can also replace butter in cookie dough. You should always use slightly less than the butter grams specified in the recipe. Or you can factor in a little more flour. When kneading, you will notice whether the dough is still too soft and oily for you.
- For chocolaty variants, you can use cocoa butter and vegan chocolate cream. Mix both together in half and use it to replace the butter from the previous recipe 1:1. Leave the cocoa content as indicated, but reduce the other sweet ingredients a little.
Alternatives to save fat
If you simply want to save fat, you can also replace the butter with less fatty ingredients.
- Cookies, in particular, are supposed to be successful if the same proportions of pureed avocado are used instead of butter. Avocados naturally contain about 15 percent fat, 2 percent each carbohydrate and protein, and 7 percent fiber. It also supplies water: this keeps the baked goods moist.
- You can also try it without any fat at all: use applesauce and mashed banana instead of butter and co. to knead the dough. Use the amount of flour as a guide, then plan to use a little more than half a gram of applesauce. Due to the sweet ingredients, reduce the sugar.
- The basic rule for replacing or saving butter in baking recipes is: Unfortunately, there is no guarantee of success. What works in one recipe can go wrong in the next. Because many other ingredients make up the big picture and change the baking properties of the dough. So sometimes you just have to test.
