Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 Hello, I would like to try this recipe. What can I use to replace the oil? Thanks, Danamarie Recipes Cornbread (Serves 8) This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. 1-1/2 cups soymilk 1-1/2 tablespoons vinegar 1 cup cornmeal 1 cup unbleached all-purpose or whole wheat pastry flour 2 tablespoons raw sugar or other sweetener 3/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons oil Preheat oven to 425F. Combine soymilk and vinegar and let stand. Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended. Spread the batter into a nonstick or lightly oil-sprayed 9- inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot. Recipe from Food for Life, by Neal Barnard, M.D. PCRM web site Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 Try just leaving it out? I never put oil *in* my cornbread, just on the pan. Or maybe try ground flaxseed? I don't know if the oil is meant to replace the eggs here.. (mine has an egg). That would give you some fat, but loads of beneficial fiber too... I guess it depends on the goal exactly. , " das4145 " <asenat45 wrote: > I would like to try this recipe. What can I use to replace the oil? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 What you could do is replace the oil with apple sauce and don't forget if it's sweetened applesauce to also decrease the sugar. The only problem with replacing or omitting oils or fats in baking is that the cornbread will be denser. das4145 <asenat45 wrote: Hello, I would like to try this recipe. What can I use to replace the oil? Thanks, Danamarie Recipes Cornbread (Serves 8) This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. 1-1/2 cups soymilk 1-1/2 tablespoons vinegar 1 cup cornmeal 1 cup unbleached all-purpose or whole wheat pastry flour 2 tablespoons raw sugar or other sweetener 3/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons oil Preheat oven to 425F. Combine soymilk and vinegar and let stand. Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended. Spread the batter into a nonstick or lightly oil-sprayed 9- inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot. Recipe from Food for Life, by Neal Barnard, M.D. PCRM web site Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 You could try Oatrim: http://www.barryfarm.com/nutri_info/cereals/oatrim.html -Erin , " das4145 " <asenat45 wrote: > > Hello, > > I would like to try this recipe. What can I use to replace the oil? > > Thanks, Danamarie > > Recipes > > Cornbread > (Serves 8) > > This cornbread, made without eggs, is delicious, and slightly more > moist than traditional cornbread. > > 1-1/2 cups soymilk > 1-1/2 tablespoons vinegar > 1 cup cornmeal > 1 cup unbleached all-purpose or whole wheat pastry flour > 2 tablespoons raw sugar or other sweetener > 3/4 teaspoon salt > 1 teaspoon baking powder > 1/2 teaspoon baking soda > 2 tablespoons oil > > Preheat oven to 425F. > > Combine soymilk and vinegar and let stand. Mix dry ingredients in a > large bowl. Add the soymilk mixture and the oil, and stir until just > blended. Spread the batter into a nonstick or lightly oil-sprayed 9- > inch square baking dish, and bake for 25 to 30 minutes, or until a > toothpick inserted in the center comes out clean. Serve hot. > > Recipe from Food for Life, by Neal Barnard, M.D. > > PCRM web site > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Danamarie asked what could be used to replace the oil in this recipe. Since this is NOT a fat-free group, and the amount of oil is NOT excessive, why would you want to replace it? If you wanted less oil, you could try halving the amount of oil and see how it comes out. I would expect that if you reduced the oil more than that, you would also have to reduce the vinegar. Cornbread (Serves 8) This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. 1-1/2 cups soymilk 1-1/2 tablespoons vinegar 1 cup cornmeal 1 cup unbleached all-purpose or whole wheat pastry flour 2 tablespoons raw sugar or other sweetener 3/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons oil Preheat oven to 425F. Combine soymilk and vinegar and let stand. Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended. Spread the batter into a nonstick or lightly oil-sprayed 9- inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot. Recipe from Food for Life, by Neal Barnard, M.D.] PCRM web site Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Dear Amy & All, Thanks for your tip about the flax seed! I did more research to find an exact guideline - I measure everthing :o/ I replaced the oil by following the fat free vegan guidelines for flax meal. I did not have any soymilk so I replaced it with almond beverage - I also did not add vinegar to it. I used whole wheat pastry flour - if you wanted less of a whole wheat taste, you could use 1/2 of unbleached all purpose and 1/2 of whole wheat. I was happy with the end results - I have saved the recipe. Fat Free Recipe Guidelines http://wwww.fatfreevegan.com/condiments/substitutes.htm *Flax meal can replace all or some of the oil in a recipe. The substitution ratio is three parts flax seed meal for every part oil or fat you are replacing. For example, for 15 mL (1 Tbsp.) of fat to be replaced, use 45 mL (3 Tbsp.) of flax seed meal. Baked goods with flax as a fat replacer tend to brown more quickly than regular recipes, so you may have to modify normal cooking times. Respectfully, Danamarie PS: Thanks for the tip about oatrim, too! > > > Try just leaving it out? I never put oil *in* my cornbread, just on > the pan. Or maybe try ground flaxseed? I don't know if the oil is > meant to replace the eggs here.. (mine has an egg). That would give > you some fat, but loads of beneficial fiber too... I guess it depends > on the goal exactly. > > , " das4145 " <asenat45@> wrote: > > > I would like to try this recipe. What can I use to replace the oil? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 das4145 wrote: > I used whole wheat > pastry flour - if you wanted less of a whole wheat taste, you could > use 1/2 of unbleached all purpose and 1/2 of whole wheat. I was > happy with the end results - I have saved the recipe. > King Arthur makes a White Whole Wheat Flour that is very good, if your store doesn't carry it, ask them to. It doesn't have the taste of regular whole wheat. Also, we have found that store bought flour isn't the same as the stuff we grind ourselves. We have been grinding our own flour for several years now and there is a big difference in the taste, it is so much better when it's fresh. What I've been doing with almost every recipe now is to use about 1/3 cup oat flour - just pulverize rolled oats in a blender if you don't have a flour mill. If I'm making muffins or something that calls for 2 cups whole wheat flour, I use 1/2 cup oat flour and the rest whole wheat, that seems to work about right. Then I totally leave out the oil, especially a small amount like the 2 tablespoons in that recipe would be hardly missed. Oat flour seems to absorb lots of liquid and somewhat acts like oil in a recipe. If the recipe seems to allow it, I sometimes use a mashed banana in place of the oil. Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 > King Arthur makes a White Whole Wheat Flour that is very good, if your > store doesn't carry it, ask them to. It doesn't have the taste of > regular whole wheat. A member on my canadian list mentioned this some weeks ago - that there was a white wholewheat flour, but for some reason I haven't actually seen it - perhaps because I buy bulk or use a generic supermarket brand of wholewheat flour. Talk about blindspots! Anyway, my friend had said that this white wholewheat was great for picky kids - and I imagine it would be :-) Something to keep in mind. (I don't have hairless kids around anymore, and the furkids aren't picky!) Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 > I replaced the oil by following the fat free vegan guidelines for > flax meal. I did not have any soymilk so I replaced it with almond > beverage - I also did not add vinegar to it. I used whole wheat > pastry flour - if you wanted less of a whole wheat taste, you could > use 1/2 of unbleached all purpose and 1/2 of whole wheat. I was > happy with the end results - I have saved the recipe. So it was good? Glad it worked out for you! Gonna pass along the " new " recipe? :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 > Anyway, my friend had said that this white wholewheat was great for > picky kids - and I imagine it would be :-) Something to keep in mind. I know it's good for picky inlaws.... :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 veggiehound wrote: > > > King Arthur makes a White Whole Wheat Flour that is very good, if your > > store doesn't carry it, ask them to. It doesn't have the taste of > > regular whole wheat. > > A member on my canadian list mentioned this some weeks ago - that > there was a white > wholewheat flour, but for some reason I haven't actually seen it - > perhaps because I buy > bulk or use a generic supermarket brand of wholewheat flour. Talk > about blindspots! > > Anyway, my friend had said that this white wholewheat was great for > picky kids - Yes, it's great for picky kids, trust me! It is also supposed to be nutritionally identical to regular hard red wheat, what whole wheat flour is made of. I've also seen grain marketed as " Prairie Gold " that is lighter in color. I bought this variety once at a home school fair and it seemed to be very similar to the King Arthur white whole wheat flour. Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 > Yes, it's great for picky kids, trust me! It is also supposed to be > nutritionally identical to regular hard red wheat, what whole wheat > flour is made of. I don't believe it's nutritionally " identical " as it's a different strain of wheat (naturally white, not bleached)... but extremely close! I happen to have a bag of each in the house. Per 1/4c (30g): Hard red whole wheat flour: 100 cal, 0 g fat, 0 g cholesterol, 0 g sodium, 110 mg potassium, 21 g carbohydrates - 3 g fiber, 0g sugars, 4 g protein 4% DV iron Hard white whole wheat flour: 100 cal, 0 g fat, 0 g cholesterol, 0 g sodium, 40 mg potassium, 22 g carbohydrates - <3 g fiber, <1g sugars, 4 g protein 4% DV iron Quote Link to comment Share on other sites More sharing options...
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