Pureed Raisins/Dates

Pureed raisins maintain the moisture of eggs and work to bind together ingredients when baking a cake or a bread. They also add a tang to whatever you are baking. Dates also work in this recipe.

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This recipe is straightforward. You will need:

• 100g~ 2/3 cup dried raisins/dates
• 90 ml/ 3 fl. oz boiling water

Let the raisins/dates soak in the boiling water for 5-10 minutes. Use a hand blender to puree them into a smooth paste.

Raisins and dates can double as an egg replacer and a natural sweetener. Also, if you do not use the puree in one recipe it can keep in the fridge in an air tight container for up to 10 days.

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