At the start of this year I had planned to work further with healthy fats in baking – while butter does has a crucial role in the bakes, ghee and oil work well too and so a range of oils can be worked with depending on their smoking point and resistance to high temperature. Then came some exploratory baking with nut-based butters and avocado. They work very well in many bakes.
And then I started reading some more – and a glimpse of the trial that I carried out today morning of something really interesting. Have a look at it, think about what it might be 🙂 I will be using it in a couple of bakes to experiment with it and if that works – it can replace oil, butter, nut-based butter, avocado and most other healthy fats, and also add to your list of yet another healthy fat.
Home made Apple Butter
4 Apples, peeled, cored and chopped
2 cups Apple Cider Vinegar
1 cup cane sugar
1-2 tbsp spice mix ( powdered cinnamon, nutmeg, cardamom, ginger)
Preheat the oven to 180 degrees C. Combine the apples, apple cider, cane sugar in a baking dish put it in the oven for 20 minutes till the apples soften. You can do this step on the gas as well – but it needs to be slow cooked and not pressure-cooked.
Remove from the heat and stir in spice mix. Puree the mixture in a blender and put it back into the dish and into the oven. You need to check and mix after every 30 minutes. This should take about an hour or even 1 ½-2 hours if the apples are not already softened. Remember to check consistency – it is thick and sticky, but not like jam.
Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.