Helpful Pantry Swaps


Living off a somewhat limited pantry and making amazing meals can be tricky but totally doable!


We have started to make due even more with different options of ingredients, and really most other hours items, as I am sure you too are doing in yours.


It is neat to have to come up with creative ideas for things, when running out to grab this or that is not currently doable.  To be honest, I am starting to really enjoy the freedom of not having to run out and grab things, just because we can.  


Funny to feel that being at home so much feels like freedom, but it really does.  Freedom from other commitments and activities and being somewhere at a certain time.  Even though we are missing many of those activities, as I am sure you all have that happening as well, I am learning to be ok with not having as much going on.


So, for now, I just wanted to share what I found, and have also used as needed, on ingredient and food swaps incase this helps you to create your own meal or snack when you are not able to find what you need.


Pretty much all of these things, both the main item and its replacement, you can find at your local Quality Greens market.  They are keeping up so great in their stock, and their fresh veggies and fruit selections are still fantastic!  They have been working hard to keep up with the required store setup, so you can be assured it’s a safe place to shop.



Ingredient/food swaps incase you have run out:


Baking chocolate - for 1 ounce or 1 square unsweetened baking chocolate, melt 3 tbsp unsweetened cocoa powder and 1 tbsp butter.


Baking powder - to make 1 tsp baking powder mix ¼ tsp baking soda and 5/8 tsp cream of tartar.


Baking soda - for¼ tsp baking soda use 2 tsp baking powder.


Buttermilk - to make 1 cup buttermilk mix 1 tbsp white vinegar or lemon juice in a measuring cup and add the rest with milk to fill. Let stand at room temperature for 5 minutes. Do not use non-fat milk.


Applesauce or mayo can sub in for eggs - 1 egg = ¼ cup applesauce or 3 tbsp mayonnaise. Or use 1 tbsp ground flaxseed mixed with 3 tbsp warm water


Coconut oil in place of butter (or margarine) - in equal proportions. Be mindful of its form – warm coconut oil is like melted butter. If your recipe calls for soft butter, chill coconut oil for right consistency


Corn syrup same as golden syrup - Substitute light molasses or maple syrup in equal proportions


Fresh herbs versus dried - 1 tbsp fresh is the same as ½-1 tsp dried, depending on how flavourful or old your dried spices might be


Pumpkin spice - for 1 tsp pumpkin spice use ½ tsp ground cinnamon and ¼ tsp ground ginger and 1/8 tsp ground allspice and 1/8 tsp ground nutmeg.


Self-raising flour - to make 1 cup, use 1 cup MINUS 2 tsp all-purpose flour then add 1.5 tsp baking powder and ½ tsp salt


Seeds substitute for nuts - Pumpkin seeds in or on carrot cake instead of walnuts or pecans.  Tahini (sesame seeds) or any nut butter can sometimes work instead of peanut butter.


Sour cream or thick greek yogurt substitutes for buttermilk, or each other, in equal proportions.


Sugars - For 1 cup brown sugar use 1 cup granulated sugar and 1 tbsp molasses. If you need icing sugar (confectioner’s sugar) try processing your granulated sugar in the food processor.


Yeast for bread - Make a sourdough starter - It will take a few days to get going, but you’ll love the taste of what you make.




As always, stay safe.


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