Hi All !
I have read with interest the ideas of using pureed chestnuts, and/or beans
as a fat replacer in baking.
My solution, and I use it all the time in muffins and breads is to
substitute mashed winter squash. ( acorn or butternut or hubbard, even the
frozen mashed winter squash the local publix grocery sells. )
This adds 1.) denseness 2.) moister 3.) less calories per cup than beans or
chestnuts, and adds fiber too.
Also, a great soup base and will pick up the flavors of the spices you use.
This list has the nicest, warmest, sweetest bunch of folks contributing - I
loooove this list !
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