Apple puree has been one of my children’s favorite desserts since they were little. We first started with baby food during coughing time and smoothly transitioned to puree when the kids were bigger. The main difference was that I didn’t add any sugar to the baby food, I only started adding it when they were bigger.
Since I became interested in the topic of eggless baking I have discovered another great aspect of applesauce. This can add the lightness and moisture to the batter that an egg would normally add, making it a great alternative when baking.
To keep the added sugar to a minimum, I recommend using particularly sweet varieties of apples for puree – Boskoop, Rabella for example. These are naturally sweet and so even less added sugar can be used than the sour varieties. The lemon helps the puree to retain its vibrant colour.
- 1 kg apples (6-7pcs)
- 100 ml water
- 2 tbsp sugar
- a few drops of lemon juice
- Peel the apples, remove the cores and cut into cubes.
- Add to the pot and sprinkle with lemon.
- Add the sugar and then cover with a little water.
- Bring the saucepan to the boil and then immediately reduce the heat to the lowest possible setting, cover and leave to simmer for 5-10 minutes.
- Then blend the apples with an immersion blender.