Want to lighten your cakes without losing any of their softness and moisture? 

Butter is essential for creating a soft, rich, and airy texture in your baked goods. When beaten, it traps small air bubbles that expand during baking, creating a light and fluffy crumb.

It's almost impossible to recreate the same texture, but as much as we love butter, it's high in saturated fat, something we need to monitor in our diet since it can increase bad cholesterol (LDL) levels and the risk of cardiovascular disease.

Here's what you can use in your recipes instead of butter

If you're looking to lighten up your recipes while maintaining a beautiful texture, try a can of red lentils! Their subtle flavour completely disappears in sweet dishes, and they're packed with nutrients: rich in plant-based protein, fibre, and complex carbohydrates. Another benefit is that they help lower the glycemic index of your desserts thanks to thier high fibre and protein content.

How to use lentils in your recipes

Cook your red lentils in water until tender, then blend them finely until smooth. This purée can then be used as a substitute for all or part of the butter in your recipes. To ease yourself in, substitute half the amount of butter. Take note of the texture and taste, and adjust according to your preferences. You might be surprised by the result: a moist, nourishing cake that's almost indistinguishable from an all-butter version.

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