Raisin puree (also called raisin paste) is used in a number of commercially-produced gluten-free products. It adds some sweetness and moisture to baked goods, but also works as a fantastic binder so that quick breads and similar recipes act a little more like their wheat flour counterparts. You can make a small batch in a mini food processor by combining:
1/2 cup raisins
2 tbsp water
pinch of salt
Puree together until a smooth paste forms. If working with a full-size processor, double the recipe. Store any remaining puree in an air-tight container and refrigerate (commercial bakeries also add raisin puree to baked goods to increase their shelf life, so this can be safely stored in the refrigerator for weeks).
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