October 25, 2017
Prune Butter – A Great Fat Substitute in Baking
My Dad loved prunes! They were one of his favourite snack foods and he especially loved them in baked treats. He would often preach the importance of eating prunes daily to keep you healthy, happy and “regular” (as they act as a natural laxative).
My grandma would often add prunes to baking, substituting the fats and oils in brownies and other chocolate baked treats with prune butter.
Homemade prune butter is extremely quick and easy to make:
- Combine 1 1/3 cups pitted prunes with 6 tablespoons of hot water and let it soak for a few minutes.
- Place in a food processor and process until you have a smooth paste.
When substituting, use approximately ¾ cup prune butter for 1 cup of fat or oil in the recipe (this can be decreased or increased as needed, depending on the consistency of the batter.) The sugar in the recipe can also be decreased by up to 25% due to the natural sweetness of the prune butter.
Prune butter is best in chocolate based recipes due to its dark colour and strong taste. It is also nutritious: high in soluble fibre, vitamins A and K and rich in iron.
It can be stored in an airtight container for up to three weeks in the fridge or you can freeze it for several months.
As my Dad would say, “Join the Movement!”
