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‘Natural, juicy and oil free sweetener - Pink Lady
Apple flavoured.
Gives a super sweet taste - naturally (Great as a pancake batter oil substitute) I love using Apple Purée instead of butter or oil in cooking. It adds fibre and reduces calories in cakes, muffins and breads. And, due to water content, baked goods are kept moist and fresh longer. 1kg of home-made Apple Purée is also much cheaper than the cheapest store-bought oil. Apple Purée basically acts like the fat because it keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery texture. Just a few pointers; - When substituting Apple Purée for oil or butter in cookies is not recommended (Only do so for half the oil or you'll result in mushy cookies that do not hold their shape) - Replacing oil with Apple Purée can cause a change in texture and taste, but I haven't come across anything I've made that just hasn't turned out better - Apple Purée can be flavoured with spices etc. but I prefer mine plain for flexibility in what I use it for Don’t forget there’s more post Links at the end of this creation. Enjoy :D' From Chapter 07 Sweet Treatfit (C) 0 starch Link ... What I Used; Pink Lady apples, skins on Water |
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... Wash, core and chop up Apples (Skins on) Add to
pot with enough water to boil but not so much you end up with apple juice at
the end
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| ... Bring to a boil, reduce heat and simmer for 20 minutes |
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... Allow to completely cool before
processing or blending. This will not only help to prevent exp-loading
appliances (Don't laugh this has happened to me LOL) but also gives the sauce a
chance to naturally thicken a little. Then Pour and store in the fridge up to a
week, alternately freeze cooking serve batches in bulk to save on time
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