— Jenna Burkman

In essential vegan desserts, we have an entire unit on substituting for oil in dessert recipes. There is no one formula that I can give you so that you will be successful because like egg replacement, there is no one size fits all when you're doing this. Some of the substitutes for oil that are commonly considered are fruit purees, applesauce being one. You wanna think about the flavor profile. They help bind and they help add moisture. Um, so it is absolutely possible to do this, but your result is always going to be a bit different from a dessert that has oil in it. For example, I have a muffin that I really like my grandkids call it. Um, they call them FRAs power muffins. And, um, they're in my cookbook more great good dairy-free dessert. So it's an oat flour, it's an oat muffin, um, for I think 14 large or at least 24 small muffins. There are just two tablespoons of oil. That's not a lot, but I know for some people who are fully oil free, that's too much. So the other day I cleared off and I decided to test that recipe. I divided it in half and I did half with one tablespoon of oil instead of two. And the other half I used tahini, which I thought would be a good sub for the oil. And the tahini muffins were delicious, but they got a little bit soggy. They, they were just different. They were a little bit denser. So this is why we really take a deep dive into this and essential vegan desserts.