This apple puree is the first episode of an experiment I want to try! In some of my vegan desserts I’ve used mashed banana to bind the dough, but now I want to try with apple!
This is not only because the Dutch don’t like bananas, but also because some readers often ask me if it’s possible to replace the banana. And here, in just a few minutes, I’ve prepared a really good apple puree!
I made sure it’s very dry in anticipation of using it for some dessert. And I added 2 teaspoons of brown sugar and a bit of lemon juice, but both are optional. If you want, you can make it without and then add, for example, some cinnamon afterward, depending on how you want to use it!
The recipes I want to experiment with this apple puree are these:
- Difficulty: Very easy
- Preparation time: 5 Minutes
- Portions: 4 (14 oz total, 1 serving is 3.5 oz)
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 4 apples
- brown sugar (optional. About 2 teaspoons)
- 2 tablespoons lemon juice (optional)
- Total points (14 oz) = 1 WW point
- Points per serving (3.5 oz) = 0 WW points
Tools
- 1 deep skillet
- 1 potato masher
- 1 immersion blender
Steps
First, cut the apples into 4 parts, remove the core and the peel. Cut them into small pieces.
Put the apples in a deep skillet with a non-stick bottom and add, if you want, the sugar and lemon juice. If you don’t use them, then add a tablespoon of water.
Let it cook covered on moderate heat for about 15 minutes, stirring occasionally.
After 15 minutes, the apples should be soft, so you can mash them. I used my manual potato masher, as you see in the picture, but if you want, you can use an immersion blender.
Let the apples dry for another 5 minutes without a lid.
Let it cool, and the apple puree is ready! Pretty, huh?
I weighed it cold, and it is exactly 14 oz, although it obviously depends on the apples you use. But the fact remains that making it is very simple, and I don’t know why I never made it before!
Now I just have to try it in place of the banana and see if it binds the ingredients well. Follow me for the experiments, and let me know if you’ve made it too. I’m waiting for your comments below or in my Facebook Club!.
Enjoy!
By Giovanna Buono
FAQ (Questions and Answers)
How do you store apple puree?
This compote can be stored in an airtight container in the fridge for at least 3 days. Alternatively, it can be frozen in special bags or even in cubes, in the ice tray.
Can I make it without sugar and lemon?
Of course you can! I used both because, in theory, sugar and lemon release the water from the apple, and I wanted it to be very dry, as I had to experiment with it in desserts.
Which apples to use?
The choice is yours! I prefer medium sweet ones like Royal Gala.
Potato masher or blender?
As mentioned earlier, I used the manual potato masher. A bit of patience and it still comes smooth… and you don’t have to wash the blender! But if you want it super smooth, then use the immersion blender.
Can I leave the skin on the apples?
I would say yes if the apples you use are organic and not treated on the surface. However, if you leave the skin, then I recommend using the immersion blender.
How much puree to use instead of mashed banana?
Good question! I’ll have to answer later, after doing some experiments myself. I’ll start with 4 to 5 oz of puree instead of a large banana and then see…
Can I give it to children?
I would say yes, but better to use untreated apples and not add the sugar, especially if you want to give it during weaning.
