Sweeten Your Baked Goods with Whole Fruit Puree

There is something about the sweet aroma of baked goods that makes our taste buds come alive. The perfect balance of sugar, fat, and flour creates the texture and flavor that we crave in cookies, cakes, and other treats. However, some of us may be searching for ways to make our baked goods a bit healthier while not sacrificing the taste. This is where whole fruit puree comes to play. Instead of adding loads of sugar, try sweetening your baked goods with whole fruit puree, which not only add flavor but also additional nutrients. Read on to learn more about this great alternative!

Benefits of Whole Fruit Puree

Whole fruits are packed with vitamins, minerals, and antioxidants, which are great for our health. Since whole fruit puree retains most of the nutrients, adding it to our baked goods is a fantastic way to add nutrition to our treats. Also, whole fruit puree adds moisture and sweetness to our baked goods without the need for refined sugar, corn syrup, or other unhealthy sweeteners.

Another excellent benefit of whole fruit puree is that it can help reduce the fat content in baked goods. Since whole fruit puree adds moisture to baked goods, it can replace some of the fat content. By using an equal amount of whole fruit puree in place of the fat content, the calorie count will be reduced without sacrificing the texture and flavor.

Fruit Puree vs. Fruit Juice

It is crucial to understand that fruit puree is different from fruit juice. Fruit juice is made by extracting the liquid from fruits, leaving behind the pulp, fiber, and other nutrients. Fruit puree, on the other hand, is made by blending or pureeing the entire fruit, including the pulp, fiber, and other nutrients. Therefore, fruit puree contains more fiber, antioxidants, and other nutrients. Adding fruit juice to baked good will not yield the same results as using whole fruit puree.

Substituting Whole Fruit Puree for Sugar

Many recipes call for granulated sugar or other artificial sweeteners. While these sweeteners do the job of making our baked goods sweet, they are highly processed, refined, and can cause a spike in blood sugar levels. On the other hand, fruit purees contain natural sugars and can be used to sweeten baked goods naturally. They are also wonderful at adding depth and flavor to baked goods and can be substituted for all or part of the sugar in baking recipes.

When using whole fruit puree, it is essential to consider the type of fruit puree and the sweetness level. For example, unsweetened applesauce is a great substitute in baking recipes that call for sugar. Applesauce can be used to sweeten bread, muffins, and cakes without adding additional flavor. Additionally, using bananas and dates puree works well in recipes that call for brown sugar. The natural sweetness in bananas and dates will enhance the flavor and texture of any baked goods.

Substituting Whole Fruit Puree for Fat

Fat plays a crucial role in baking by providing texture, flavor, and moisture to our baked goods. However, some of us may want to reduce the amount of fat in our diet, or we may be allergic to certain types of fat. Whole fruit purees can be used to substitute for butter, oil, or other types of fat in baking recipes. For example, applesauce can replace half of the butter in a recipe. This will reduce the fat and calorie content while still providing excellent texture and moisture to baked goods.

Substituting Whole Fruit Puree for Eggs

Eggs are essential ingredients in baking recipes, especially cakes and bread. They serve as a binding agent, providing structure and texture to our baked goods. However, some people may be allergic to eggs, or they may not want to consume them for ethical reasons. Whole fruit puree can be used to replace eggs in some recipes, such as banana bread or muffins.

One way to substitute eggs with whole fruit puree is to use one small mashed banana in place of one egg. The banana will add moisture and natural sweetness to the baked goods while acting as a binding agent. Another example is to use two tablespoons of applesauce for one egg. The applesauce will provide moisture and natural sweetness while binding the ingredients together.

Using Whole Fruit Puree in Baking Mixes

If you are short on time, baking mixes can be a great option. However, most baking mixes are high in sugar, artificial sweeteners, and other unhealthy ingredients. Fortunately, there are some baking mix brands that offer whole fruit puree options. These mixes are convenient and easy to use, while still providing all the benefits of whole fruit puree.

Conclusion

Using whole fruit puree in your baking is an excellent way to add nutrition, flavor, and moisture to your baked goods. With so many different types of fruit puree to choose from, there is always a flavor that will complement your recipe. Try substituting sugar, fat, or eggs with whole fruit puree the next time you bake and experience the difference! Remember to choose puree over juice, consider the sweetness level, and enjoy all the benefits of this fantastic alternative.