Over the years, I have tried many different techniques for cutting fat out of my baking. For years, I used a lot of applesauce...which I believe works fairly well, but sometimes I wasn't happy with the change in texture that resulted.
Then, a couple of years ago I came across an online post about making brownies with black bean puree. I tried it and really liked it and then I just started experimenting with most of my recipes.
If you are using canned beans, you have two choices. You can totally just take the whole can and dump it in a blender. It works great. Or you can drain off the thick liquid on the top and fill it with tap water...and throw it all in the blender.
Either works great. It makes it just about the same consistency as oil. I store whatever I have left in a jar in the fridge for up to a week. After it sits in the fridge, it thickens up into a paste-like consistency. I simply stir in a little water just before I want to use it to make it a little runnier again.
You can use your own soaked beans too...you just have to play around with the amount of water to get the right consistency. I have had to learn how much water to put with my own canned beans...but it's all good in the end!
I use it in tons of recipes: brownies, cupcakes, muffins, cakes. Each of them needs a little different substitution. Some of them can take a full substitution and some of them can only take about 1/2 substitution. I have just learned by trial and error which ones work well and I will be posting all my recipes that work great with this puree. As I post each one, I will put a link on this post so they are all in one place.
I love using this puree. I just LOVE cutting out so much fat in my recipes. AND adding protein--but NOT adding sugar (like applesauce)! Most of the recipes that I use it in actually turn out better than ever. They are so moist and delicious. Try it...and see how you like it!
Recipe Ideas:
Banana Crumb Muffins
Oatmeal Buttermilk Muffins
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