Today is my oldest son's 8th birthday. He wanted nothing but to take a treat to his class. I told him I would bring some chocolate chip cookies to his class. I got started while the little one was down for a nap and started to get out my ingredients- NO BUTTER! I had been wanting to go through my freezer before I bought anything, and we are using up what's in it this month as part of the Pantry Challenge.
Then I remembered something from my I can't believe it's Food Storage
book- you can use beans as a butter/oil substitute. So I got started.
Tip: Use the same color of bean to match the batter of what you are making.
book- you can use beans as a butter/oil substitute. So I got started.Tip: Use the same color of bean to match the batter of what you are making.
1. Boil 1 cup dry beans to 10 cups water- I used 1 cup.
3. Strain beans, reserving the soaking water
The 1 cup of dry beans made about 5 cups of substitute. A friend of mine shared that she even uses this as baby food- just put in ice cube tray and thaw what you need at a time.
2 comments:
I've always been an applesauce substituter... have you also tried applesauce? How do the beans compare? For cookies, applesauce makes a really moist cookie; it doesn't quite get crunchy. Are beans the same way?
This is an AMAZING tip! Who knew? I forwarded it to my friend who just found out she has IBS & is making lots of diet changes. Thanks for sharing :)
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