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 Post subject: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 1:10 am 
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Drunk Dialed Ian MacKaye
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I want to make the carrot spice muffins from Fat Free Vegan today, but I don't have applesauce. I have made these muffins plenty of times, but I've always gone out of my way to follow the recipe even though I hate having to buy applesauce just for it. Now I don't want to do that anymore!

Can I replace the 1/3 cup with the same amount of mashed banana?


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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 2:23 am 
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Bathes in Braggs
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I don't know as I've never tried it, but mashed banana was my first thought, too.

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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 2:41 am 
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The point of applesauce is the moisture and the pectin, right? So any other pectin rich fruit puree should work.
I rarely have applesauce, I have use straight up pureed apple (raw) without problems.


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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 6:30 am 
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I would go for the mashed banana. My other thought before you said that was canned pumpkin. They will all serve pretty much the same purpose of proving moisture and binding.


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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 7:27 am 
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yes to aelle, just grate a plain raw apple if you have one. i never have applesauce but especially if you grate it fine it works just fine.
but if what you have is banana, i would go with it.

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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 7:48 am 
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Flounceiad 2011
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Beanitarian wrote:
I would go for the mashed banana. My other thought before you said that was canned pumpkin. They will all serve pretty much the same purpose of proving moisture and binding.
Exactly. I sub mashed banana for applesauce all the time - for some reason we always seem to have too many bananas - and it works fine. And so does pumpkin!

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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 1:43 pm 
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This feels really wrong to suggest, but I wonder if you could use 1/3 cup oil. People do it the other way around, right?


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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 4:48 pm 
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i was thinking the same thing about oil. people sub applesauce for oil so just do it the other way around.
the only problem is i dont know if it's swapped 1:1 or if you need to do a different amount

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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 5:07 pm 
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This seems to suggest a 1:1 swap. I'd think it's worth a try.


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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 6:19 pm 
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I always sub oil for applesauce.

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 Post subject: Re: Replacing applesauce in a recipe
PostPosted: Wed Oct 16, 2013 8:51 pm 
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My sweetheart haaaaaaaates applesauce with an undying and fiery fiery undying hate.

I use soy or coconut yoghurt if I'm baking something that calls for it, plain or vanilla, depending on the recipe. (Plain for things like cornbread, vanilla for sweeter baked goods.)


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