It's been busy here lately. Among a myriad of other things, I've been trying to find creative ways to replace eggs in my baked goods. Whereas before I'd use applesauce or mashed banana as egg replacers, I can't do that now with Anna's elimination diet. I've been using a lot of flax and needed a change - flax meal, while good, isn't a great egg substitute for everything.
So while searching for other egg substitutes I ran across this recipe for Prune Syrup which is meant to replace butter. But I thought...why can't it replace the applesauce and banana which are no longer options for me? So I tried it. And it's divine. I've made this prune butter a thicker version of Prune Syrup and it lends a decadent, rich quality to my egg-free baking! Plus, prunes are so healthy and the only way the girls will eat them is if they are hidden in something. So far, so good...my baked goods are coming out awesome and the girls are none the wiser. I love stealth baking!
1/4 cup agave nectar So while searching for other egg substitutes I ran across this recipe for Prune Syrup which is meant to replace butter. But I thought...why can't it replace the applesauce and banana which are no longer options for me? So I tried it. And it's divine. I've made this prune butter a thicker version of Prune Syrup and it lends a decadent, rich quality to my egg-free baking! Plus, prunes are so healthy and the only way the girls will eat them is if they are hidden in something. So far, so good...my baked goods are coming out awesome and the girls are none the wiser. I love stealth baking!
1/2 lb prunes
1/4 cup water
Soak the prunes in hot water for 20 minutes. Drain. Place agave nectar and prunes in a food processor and process until nearly smooth. With the food processor running, slowly pour in the 1/4 cup water. You may need to scrape the sides and process a bit more to get the mixture smooth and thick. Refrigerate up to one week. Use 1/4 cup prune butter to replace 1 egg.
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