Baking with Juice
Add flavor and nutrition to your baking with juice.
Many health-conscious individuals work to avoid eating too much sugar. This may cause some difficulty when it comes to baking sweets and treats. While low-fat yogurt and skim milk are excellent substitutes for higher fat content when baking, the taste may not be what you are seeking.
You may find yourself having more than one serving of those types of healthy baked goodies because you have not yet satisfied your sweet tooth. However, there is an alternative to artificial sweeteners and too many low fat, low taste ingredients in your baking—try baking with fruit and vegetable juice.
For example, when baking muffins with a traditional carrot cake mix recipe, the ingredients will typically be a mixture of both wet and dry ingredients. Don’t be afraid to experiment by substituting a little bit of carrot juice into the mix and perhaps adding a little less oil.
Another great way to incorporate fruit juice into your baking is by using pineapple juice. Pineapple juice is one of the sweetest juices you can use for your baking needs. You may wish to glaze a cake with pineapple juice and layer it with sliced or chopped pineapple, as well.
If you’re baking something with a strong flavor such as a devils food, red velvet or spice cake or even pumpkin bread, you can easy use tomato juice or V8 in place of the moist ingredients.
You can replace most wet ingredients such as water, oil, or dairy with any juice such as pineapple or orange. If you have a recipe that calls for a little bit of oil and a little bit of water, you can and replace one liquid with orange, apple, pear, or pineapple juice for a fruitful flavor.
Baking with Juice is a Delicious Alternative
Try to think outside the box – the cake box, that is – when baking with juice. Think exotic and tropical. Add coconut milk or watermelon juice, as well. If you are a juicer, get your hands on a good recipe and set of instructions that tell you how to use some of that pulp in your baking. Think of the endless baked goods from cakes to muffins using that leftover carrot juice pulp.
You can also create an endless supply of fruits and vegetable juices using the juice from your juicer and a little bit of pulp, as well. Muffins need a little fiber to keep them in shape and incorporating the pulp from your juicer is the perfect way to get the job done.
If you are creative – or even if you’re not – you can come up with so many ways to incorporate anything from orange juice to carrot juice in all your baking recipes.