Over the years, I’ve discovered many handy substitutes. Some make for healthier recipes and some are just to fill in during those ‘emergencies’ or when you want to know ‘how much’ you have on hand. Hope you enjoy.
Apples: 3 medium = 1 LB = 3 cups sliced
Lemon: 1 medium – 2-3 TBL juice, 2 tsp lemon zest
Peach: 1 medium – 1 ½ cups sliced
Pear: 1 medium – 1 ½ cups sliced
Grain equivalents:
Oats: 1 cup dry = 1 ¾ cups cooked
Rice: 1 cup dry = 3-4 cups cooked
Vegetable:
Cabbage: 1 pound – 3 cups shredded
Onion: 1 medium – ½ cup chopped
Pepper, green/red: 1 large – 1 cup diced
Potato (sweet): 1 medium = 1 cup sliced
Potato (white): 3 medium – 2 cups cubed = 1 ¾ cup mashed
Baking:
Chocolate chips: 12 oz. = 2 cups
Coconut: 1 pound = 5 cups flaked or shredded
Raw cheese: 1 pound = 4 cups shredded
Pasta: 4 oz. = 1 cup = 2 ¼ cups cooked
General:
Buttermilk: 1 cup = 1 cup ‘milk’ (have used almond, rice, etc.) minus 1 TBL milk – – replace that 1 TBL with lemon juice or vinegar
Cream Cheese: (called ‘yo’ cheese) strain yogurt through coffee filters for 4 hours. Use the same amount of the ‘yo’ cheese as called for in cream cheese.
Sour cream: use the same amount of unsweetened Greek yogurt
Eggs: in baking you substitute –
– 1 TBL water with 1 TBL powdered soy lecithin
– Half of a ripe banana (about ¼ cup)
– ¼ cup applesauce
– ¼ cup Greek Yogurt or ‘yo’ cheese
Brown sugar: ¾ cup maple syrup and reduce oven temperature by 25 degrees
White sugar:
– 1 cup Sucanat
– ¾ cup maple syrup (use 2 TBL less liquid in recipe and reduce temp by 25 degrees)
– ¾ cup honey (use 2 TBL less liquid in recipe and reduce temp by 25 degrees)
– 1 cup brown rice syrup
– 1 cup molasses plus ½ tsp baking soda (use ¼ cup less liquid in recipe)
Hi Cheryl Im a newbie and am enjoying saving your recipes. Im wondering if you could add to this list of substitutes replacements we could use for
Monk extract ?? or coconut sugar in case these are unavailable in our country
Thanks for your request June – I just looked at the post and saw that Cheryl did it in 2014 and it does need some updating! The challenge with sweeteners is tough – we’ve wrestled with it for years, especially for baking and also because of product availability. Monk fruit is our current preferred replacement for sugar – we haven’t found a good alternative for it. You might try contacting the manufacturer through their website: Lakanto.com and see if they have any options for Australia. We’re aware that right now it really is tough getting product into your country. I’m sorry that we don’t have a better answer for you on this.