— Lisa Rice

There really isn't a quick answer I can give you. We have a whole unit in essential vegan desserts on oil-free baking. And the best advice I can give you is to take a recipe, cut it in half, cut it in a quarter as long as you maintain the integrity of the dessert. So what I mean is instead of baking a cake, maybe bake two cupcakes so that you know, or a small pie crest or something like that and try with applesauce with, uh, another fruit puree and with vegan yogurt and see what happens. I'm finding lately that tahini, which is something that I love, and my favorite tahini is sum, uh, from, which is a company founded by sisters in Philadelphia works as a fat replacer. It's, if you are 100% oil free, you're going to find differences. You can make things taste good, but they are not going to taste the same by any means. So what I do is, I mean, this is a really small measuring cup, but visually I can say, oh, I've only used one tablespoon of oil to make this whole pan of whatever.