Apricot puree is a cheap and super easy way to replace eggs in a lot of recipes. I have used it successfully in cakes, cupcakes, muffins and chewy biscuits where one or two eggs are in the recipe. Apricot provides the moistness that an egg gives in baking mixtures. Egg free cakes tend to be dry and can dry out very quickly. Apricot puree helps prevent it.
You can used 3 tablespoons of apricot puree to replace one egg, but I prefer 2 tablespoons of apricot and 1 tablespoon of milk per egg.
To make a supply of apricot "eggs", you only need a stick blender and container, a tablespoon, a tin of apricots in natural juice and an ice cube tray.
Empty the tin of apricot into the container with all of the juice.
Blend until smooth.
Spoon puree into ice cube trays. Each cube in this ice cube tray holds 2 tablespoons, which is just what we want, but if you have a smaller tray make your cube 1 tablespoon each.
Put them in the freezer. Once they are frozen, pop them out and store in a ziplock bag in the freezer until you need them.
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