Baking with cold pressed rapeseed oil
Low in saturated fat, and high in omega 3, Farrington’s MELLOW YELLOW makes a healthy and delicious alternative to butter and margarine when baking, and produces deliciously moist and light cakes with a delicate and slightly nutty flavour. Fabulous when used in flapjacks and brownies.
Eli's tip for substituting butter with cold pressed rapeseed oil
It is wonderful that so many of you want to adapt your favourite recipes to use MELLOW YELLOW rapeseed oil instead of butter.
When I substitute butter with MELLOW YELLOW rapeseed oil, I 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 MELLOW YELLOW rapeseed oil would need to be less still about 75%(and more milk) as there is a higher water content in margarine.
I am afraid that it is a little trial and error as recipes all vary, but that is usually my starting point. Good luck, we would love to hear about your results!
Recipes
