If there’s one kitchen staple I’ve been a little obsessed with lately, it’s apple puree. Made simply from, you guessed it, pureed apples (shock), it’s one of the best baking ingredients I’ve used since going plant-based and now I always strive to have a jarful in my fridge at all times.
Apple puree (or applesauce, as it’s referred to in the US), has a number of benefits and uses in the kitchen, and in your diet. I first started making apple puree when I wanted an alternative to oil in baking. Of course, I do still bake with coconut oil from time to time when the recipe requires it (sometimes there really is just no other substitute!). But apple puree does the job just as well and is obviously lighter in calories.
Here are some of my favourite things about apple puree.
Apple Puree: Benefits & Uses
- Apple puree can be used as a natural sweetener in cakes and puddings, and as a topping for toast, waffles and pancakes.
- Thanks to a magical ingredient called pectin, it has an impressive binding effect when used in baking and therefore makes a fantastic egg replacement.
- Its packed with fibre and vitamins, and means you’re sneaking in some fruit!
- Its great at keeping cakes moist and fluffy.
- Overall, its marvellous at helping lower your sugar intake, or reducing fat/oil in our food, if that’s what you’re after.
I wouldn’t recommend using the usual applesauce you find in the condiment section in the supermarket, as most of these are more sugar and syrup than actual apples! You can buy no-added sugar brands online, but its actually much easier and cheaper to just make your own. It takes barely any time at all and you know exactly what’s in it! If you use good quality apples, the flavour will be all the better for it.
Here is my own personal super-speedy apple puree recipe, as adapted from Deliciously Ella.
Quick & Easy Apple Puree Recipe
5-6 apples of choice (preferable red/pink ones)
1 tbsp maple syrup
OPTIONAL: 1/4 tsp cinnamon
- Peel, core and chop the apples into small cubes.
- Place the apples into a saucepan and add water just about a centimetre above the apples.
- Bring to the boil and simmer for about 15 mins or until the apples are soft.
- Drain the apples and place into a blender. Add the maple syrup (and cinnamon, if using). Blend until smooth.*
- Store in an airtight jar or box for around 2 weeks. This recipe can be doubled or even tripled for larger batches, which can be used straight away or stored in the freezer for ease.
*Note: If you don’t have a blender or like your apple puree a bit chunky, you can simply mash by hand using a fork or potato masher.