Prune purée is a multi-talented baking substitute. Use it to replace sugar, eggs, or fat. Use it in baking sweets and well as savory with chicken or turkey. The antioxidants and anti-inflammatory properties of prunes may help prevent bone loss and aid in maintaining healthy bone density and formation, according to clinical studies. “Animal and cell studies suggest that dried plums and/or their extracts enhance bone formation and inhibit bone resorption through their actions on cell signaling pathways that influence osteoblast and osteoclast differentiation.” https://pubmed.ncbi.nlm.nih.gov/28422064/
Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.
Pulse to combine, then blend until smooth, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 4 weeks.
Notes
Swap for sugar: Use prune purée to replace anywhere from one-third to half of the sugar in a recipe.Swap out eggs: To replace 1 large egg, use ¼ cup prune purée. Lose the fat: To cut down on fat, replace up to half of the butter or oil with an equal amount of prune purée.Savory: Try it on a chicken or turkey sandwiches in place of mustard or mayo.The nutritional information is automatically calculated and can vary based on ingredients and products used.
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