Fig puree can be used as fat replacers in baking. It yields moist, soft and chewy baked goods. Start by replacing half the fat called for in the recipe. It takes some experimenting to find the best substitution amount to give the best baking results. See what you like. Some people find they can even replace all the fat with fig puree; it really is a matter of personal preference and the recipe.
Our Orchard Choice and Sun-Maid California Dried Figs come in two varieties. Our black mission dried figs are deep in their sweetness with a dark purple color that can enhance the color of whatever you’re baking. Our golden dried figs offer a nutty sweetness and bright flavor with an amber hue, good for preserving the golden color of lighter baked goods.
The practice of baking with fruit puree goes back to healthier eating, incorporating the nutrition of dried fruit into baking. This means by adding fig puree to your baked goods, you are also adding in fiber (both soluble and insoluble), potassium, calcium, and other micro-nutrients. Additionally, dried figs add their own sweetness, meaning you can either cut back on sugar or cut it out altogether like this naturally sweet cast-iron skillet brownie that will make you a believer in the goodness of dried figs as fat replacers in baking.
How to Make Fig Puree
- 2 cups Orchard Choice or Sun-Maid California Figs
- 3/4 cups water
- 2 tsp vanilla
- In the bowl of a food processor, combine figs and vanilla. Stream in water and process until smooth.