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Can you use Apple butter as a substitute for real butter or plum paste in baked goods?
August 16, 2012
August 17, 2012
It will completely depend on what you're baking. Think about all the vegan baked goods you've tasted - few can replicate butter, and those that do usually use coconut oil / cocoa butter (which are fats).
When heat's applied, fats melt and sugars caramelize. Since apple butter's a sugar, not a fat. you're going to miss all the properties of fat that result in good baked goods.
Some baked goods this works better than others - subbing applesauce or crushed pineapple for oil in a carrot cake to give moisture will result in very similar products. But subbing apple butter in, say, a pie crust, will yield nothing akin to a flaky crust.
August 16, 2012
Sounds like it's worth a try to me!
A lot of people feel that replacing with appleSAUCE can make baked goods "gummy". I think it adds moisture. You may try just reducing the butter by half and adding apple butter as well. If you really don't want to use butter at all, I don't see why you couldn't just replace all of it. You'll just have a slightly wetter batter.
As for the plum paste, I've never worked with that. You could always scale down your recipe to make a smaller test batch so you don't end up wasting as much if the final results are disappointing!
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