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baking hack #3 - rapeseed oil

26th August 2015 by Ellie

To celebrate the Great British Bake Off, we're revealing the best baking hacks from the graze kitchen...

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We use rapeseed oil in many of our snacks, including our little puds and guilt-free high tea cakes. It means we can reduce the amount of butter and the result is deliciously light bakes that come in at less than 150 calories.

Ellie, chief taste expert
rapeseed oil hack
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Why rapeseed oil?

Low in saturated fat, high in omega 3 as well as naturally light and delicious, rapeseed oil makes a brilliant alternative to butter and margarine when baking. It results in deliciously moist and light cakes with a delicate and slightly nutty flavour. Fabulous when used in flapjacks and brownies.


How to use rapeseed oil

When substituting butter with rapeseed oil, add a little less, about 80% of the total weight required and make up the remainder with a liquid such as milk, rice milk or soya milk. This is to account for the milk part and the fat content of the butter.

If substituting for margarine, the rapeseed oil would need to be less still about 75% (and more milk) as there is a higher water content in margarine. It is a little trial and error as recipes all vary, but that is usually a good starting point.

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By Ellie, chief taste expert.

Armed with her £3 million taste buds (yep, that’s genuinely what they’re worth) head honcho Ellie tries every new recipe from the graze kitchen, and works with our nutritionist Jess to make sure every snack reaches her high standards.

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