The more practiced I get with oil-free
baking, the more of a feel I get for which ingredients (and how much) make good
substitutions. Take the "Chocolate-Cranberry Oatmeal Cookies" (Page
431), for instance. In the past if I saw a recipe that called for ½ cup
margarine, I would probably skip over it altogether, believing I wouldn't be
able to make tasty cookies without the margarine. Now, I enjoy the challenge! The
instructions in this recipe say to cream the margarine, sugar, and apple juice
together. My work around for this was to take one large banana (you want at
least half a cup, maybe a little more), the sugar, and ½ cup of applesauce and
blend them in my Vitamix blender (any blender would work). I followed the rest
of the directions as written at this point, increasing the amount of flour (I
used whole wheat pastry flour) just a tad as the dough didn't seem quite sticky
enough. These cookies were delicious, and although still a rich food that
should be reserved for special occasions, I felt that they were made much healthier
by my adaptations.
Keeping it "McDougall Friendly"
Omit the margarine and apple juice, following my instructions above for using bananas and applesauce instead, blending with the sugar.
Use whole wheat pastry flour instead of all-purpose (white) flour.