Ever since Wilde was diagnosed with severe allergies to milk, eggs and nuts I’ve been making homemade applesauce to use in baked goods. Applesauce is a great binder and adds moisture and depth to recipes without too much extra sweetness.
1/4 a cup of applesauce is equivalent to one egg.
I personally love Granny Smith apples for thier tartness but you could use any kind you prefer. Here’s how I do it.
5 large apples peeled, cored and chopped into chunks.
1/4 cup water
1 tbs sugar or maple syrup (or equivalent sugar substitute)
Zest of 1/4 a lemon – I use a vegetable peeler to get strips of yellow zest, none of the white pith. (If you don’t have a lemon clementine or orange zest works too)
Pinch of cinnamon
Combine all in a medium saucepan. Bring to a gentle boil then reduce heat to minimum and simmer covered for 30-40 minutes. You’ll know it’s done when you can easily mash the mix with a fork. Remove from heat and let cool. Then fish out the zest pieces. Decant into washed and dried jars. I like to save jam and pickle jars for this purpose.
**not just for baking! This is also great in sandwiches and mixed into meals on days when baby is fussy. Or like, just on its own with a spoon straight outta the fridge (Or so I’m told. I would never do that. I am a lady.)