Greek yogurt adds moisture and a tangy flavor to baked goods while enhancing their texture. Its creamy consistency makes it an excellent substitute for sour cream, oil, or buttermilk in recipes
Black beans might seem unusual in desserts, but they are an excellent alternative to flour in gluten-free baking. Blend 1 cup (170 g) of cooked black beans into a smooth puree and use it in recipes like brownies or cakes for a fudgy texture.
Avocado can replace butter or oil in many recipes, providing a creamy texture and healthy fats. Mash 1/2 cup (100 g) of ripe avocado and use it as a substitute for butter in brownies, cookies, or cakes for a moist and tender crumb.
Mashed bananas are a versatile ingredient that brings natural sweetness and moisture to baked goods. Substitute 1/2 cup (120 g) of mashed banana for sugar or oil in recipes like muffins, pancakes, or quick breads for a soft, tender texture.
Coconut milk is a rich, creamy alternative to dairy that adds a subtle tropical flavor to cakes, cookies, and breads. Use 1 cup (240 ml) of coconut milk in place of regular milk for added moisture and a hint of sweetness.
A small amount of instant coffee or espresso powder enhances the flavor of chocolate-based desserts. Add 1 teaspoon (2 g) to brownies, chocolate cakes, or cookies to deepen the chocolatey notes without making the dessert taste like coffee.
Cardamom is a warm, aromatic spice that can transform baked goods with its unique flavor profile. Add 1/2 teaspoon (1 g) of ground cardamom to cookies, cakes, or breads for a hint of citrusy sweetness and a floral undertone.