applesauce

Delicious homemade applesauce recipe! There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to make! 

Applesauce

apples

lemon peel (use a vegetable peeler to strip the zest only, not the pith)

lemon juice

cinnamon

water

salt

"I’m trying this today, I also have a bunch of plums, can I add these or cook them separately"

"I can’t wait to try this recipe! If I wanted to “can” them does anyone have the method that they can share?"

"Hi, can I freeze the applesauce in freezer bags rather than jars?"

Boil peeled, cored, quartered apples with lemon, cinnamon, sugar, salt in 1 cup water: Place the peeled, cored, and quartered apples into a large pot. Add the strips of lemon peel, the lemon juice or vinegar, cinnamon, sugar, water and salt. (You might want to start with half the sugar at this point and add more to taste later.)
 
Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 15-20 minutes, until the apples are completely tender and cooked through.

Remove lemon peels, mash the cooked apples: Once the apples are cooked through, remove the pot from the heat. Remove the lemon peels.
Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them using a stick blender or a standing blender. (If you use a standing blender, do small batches and do not fill the blender bowl more than halfway.)

If the applesauce is too thick, add more water to thin it out.
If not sweet enough, add more sugar to taste. If too sweet, add more lemon juice.
This applesauce is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it's terrific with cottage cheese as a snack or light lunch, and it's great with vanilla ice cream or yogurt.
Freezes well and will last at least a year in a cold freezer. If you freeze it, make sure to allow enough headroom in your jar for expansion. At least an inch.

"I just made the apple pie recipe a couple of days ago and used the wrong apple for a pie. So, I had lots of apples prepped and ready to go. Because the seasoning for apple pie was amazing with a touch  of brandy, I had to add that to this recipe ... and a splash of vanilla. It isn't even done and we are gathered around the pot it tasted SO good! I did 50\/50 with white\/brown sugars, at 1\/3 cup and used lemon peels. Best I have had!"

Both vegans and non vegans love these soft homemade vegan peanut butter cookies!

Vegan Peanut Butter Cookies

peanut butter, (or allergy-friendly sub)

tsp baking soda

tbsp flour ((spelt, white, oat, sorghum, rice all work))

sugar, (unrefined if desired)

tsp pure vanilla extract

*If you&#039;re a visual person, be sure to watch the video above showing how to make the vegan peanut butter cookies!Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften. Add all remaining ingredients to the mixing bowl and stir to form a dough. Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.) Bake in a preheated oven (350F) for 8 minutes. The cookies will look quite underdone when you take them out. Let cool for at least 10 minutes before removing from tray, as they firm up while cooling.View Nutrition Facts

https://www.youtube.com/watch?v=1Ngbjs7R63M&feature=emb_title

Soft, chewy, homemade vegan peanut butter cookies with NO eggs, oil, or crazy ingredients - This is my favorite "go to" peanut butter cookie recipe, and so I hope you love them too!

Full recipe & nutrition facts: https://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/ 

Find me on Instagram: https://www.instagram.com/chocolatecoveredkatie/

Secret Vegan Peanut Butter Cookies

This super-simple cake, which requires one bowl and one cake pan, comes from Julia Turshen's cookbook "Now & Again," and it's so easy to make you find yourself doing so often, especially throughout the fall when apples are on your mind. (It'd be especially great for Rosh Hashana, the Jewish new year, or for novice or time-pressed Thanksgiving bakers.) The cake's texture and appeal are similar to those of banana bread; if you like, you can stir a large handful or two of raisins, nuts or both into the batter just before you scrape it into the pan. And although you can use homemade applesauce for this, know that store-bought is just fine.

Applesauce Cake With Cream Cheese and Honey Frosting

all-purpose flour

1 tablespoon ground ginger

baking soda

eggs, beaten

sugar

120 milliliters buttermilk or plain yogurt

unsweetened applesauce

80 milliliters canola or other neutral oil

cream cheese, at room temperature

2 tablespoons sour cream

60 milliliters honey

kosher salt

Make the cake: Heat the oven to 350 degrees. Spray the bottom and sides of a 9-inch round cake pan with baking spray and line the bottom with a circle of parchment paper. 

In a large bowl, whisk together the flour, cinnamon, ginger, salt and baking soda. Add the eggs, sugar, buttermilk, applesauce and oil and whisk gently just until everything is combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.

Bake the cake until it is just barely firm to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature.

Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto a work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter.

Make the frosting: In a large bowl, combine the cream cheese, sour cream, honey and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).

Spread the frosting over the top of the cake and don’t worry too much about making this perfect. A not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.

Four ingredients. It couldn't be easier to make this applesauce. Use whatever apples you have on hand. Feel free to change up the spicing however you see fit and also sweeten to taste.

Granny Smith Apple Sauce

Granny Smith apples,

Apple juice or apple cider,

sea salt,

sugar, (brown or white), to taste

Place the apples, salt and optional spices into...

Place the apples, salt and optional spices into a heavy-bottomed pan large enough to hold all the apples.

Pour in the apple juice or apple cider.

Bring up to a boil and then turn...

Bring up to a boil and then turn the heat down to maintain a simmer. You will have to stir occasionally to make sure all the fruit has a chance to cook in the juice in the bottom of the pan.

When all the fruit is cooked and very...

When all the fruit is cooked and very soft, remove from heat and run through a food mill fit with the medium die.

Taste the applesauce and add sugar to your...

Taste the applesauce and add sugar to your taste if it is needed. If you use very sweet apples, you might not need any at all. I used 100% Granny Smiths, so I definitely had to add some.

Taste again and adjust seasonings.

Let cool then refrigerate.

Use within a week to ten days.

Morning Glory Muffins made with wholesome ingredients, are low in sugar and high in fiber. Nutty and hearty moist muffins with crispy edges for healthy breakfast or a snack.

Morning Glory Muffins

almond milk (unsweetened)

applesauce (unsweetened)

maple syrup

avocado oil

tsp baking powder (aluminum free)

tsp salt

whole wheat flour

raisins (unsweetened)

cranberries (sweetened)

coconut flakes (unsweetened)

walnuts (roughly crumbled)

Cooking spray (I use Misto)

Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.

In a medium bowl, combine oat bran and milk and stir. Set aside and let soak.

In the meanwhile, in a large mixing bowl add egg and whisk for 15 seconds. Add applesauce, maple syrup, avocado oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.

Add soaked oat bran and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins, cranberries, coconut flakes and nuts.

Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

With only 4 ingredients and the bounty of apples available there is no reason why you can’t try this super easy recipe!

Homemade Applesauce

apples (peeled, cored, and chopped (about 6 medium))

sugar* (or to taste)

Combine all ingredients in a sauce pan and bring to a boil. Reduce heat to a low simmer and cover.

Cook 15-20 minutes or until apples are very tender. Remove lid and simmer an additional 5 minutes to thicken.

Mash apples with a masher for a chunky consistency or blend/puree with an immersion blender for a smooth consistency.

Serve warm or chilled.

Easy recipe for delicious Homemade Applesauce. Ready in just 30 minutes, it makes the perfect sweet snack or healthy dessert.

Homemade Applesauce Recipe

white sugar ((optional))

tsp cinnamon

Place the peeled, cored, quartered and chopped apples in a large pot.  Stir in the 1/2 cup of water, lemon juice, sugar (if using), 1/2 teaspoon ground cinnamon, and salt. Bring to a boil over high heat. Once simmering, reduce heat to low and cover pot with a tight-fitting lid.  Maintain a low simmer for 30 minutes or until the apples are completely soft and cooked through.

Once fully cooked, remove from heat.  For chunky applesauce, mash the apples directly in the pot using a potato masher. For smooth applesauce, add the apples to a food processor or blender and blend until smooth (if using a blender, work in batches and allow time to cool), or use a hand-held immersion blender and blend directly in the pot.

This applesauce is delicious served warm or cold.

Unbelievably simple applesauce made right on the stovetop with 3 ingredients. Ready in less than 30 minutes, no added sugar, delicious applesauce every time.

3-Ingredient Applesauce (No Sugar Added)

honeycrisp apples, peeled, cored, and chopped in bite-size pieces

tsp ground cinnamon ((plus more to taste))

To a medium saucepan (see notes for Instant Pot instructions) add peeled chopped apples, cinnamon, a dash of water (~2-3 Tbsp / 30-45 ml as original recipe is written), and lemon juice or apple cider vinegar. Stir.

Cover and cook over medium heat until it simmers, then reduce heat to low / medium-low and continue cooking until the apples are very tender and  slightly caramelized — about 15-20 minutes. Stir occasionally.

Use the back of a wooden spoon or potato masher to mash into a loose sauce. You could also blend with an immersion blender, in a food processor or high-speed blender for smoother texture (optional) – a helpful step if you left the skins on. Add a dash of maple syrup or sugar of choice to sweeten (optional – depends on sweetness of your apples).

Enjoy fresh, or store cooled leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Enjoy cold or reheated in the microwave or on the stovetop over low heat until hot (add more water as needed if dry).

https://www.youtube.com/watch?v=yoYCdy_Hmv8

Unbelievably simple applesauce made right on the stovetop with 3 ingredients. Ready in less than 30 minutes, no added sugar, delicious applesauce every time.

Full Recipe: https://minimalistbaker.com/3-ingredient-applesauce-no-sugar-added/
 
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3-Ingredient Applesauce (No Sugar Added) | Minimalist Baker Recipes

apple

apple juice

lemon

brown sugar

Ree's Homemade Applesauce, delicious with Apple Pancakes, as seen on Food Network's The Pioneer Woman, Season 4.

Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.

Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

This is great!  Quick and easy.  We live near an apple orchard where 5# bags of "drops" (apples that hit the ground before they can be picked) can be purchased for $1.  I actually freeze one to two cups in Ziploc bags for use during the winter months.  No change in flavor and don't have to worry about processing in water bath!
Thanks, Ree!

I use a mix of apples and pears in this recipe. I also use honey in place of brown sugar. My family can’t get enough of this delicious applesauce!

Loved it! Super easy to make, and my favorite applesauce recipe so far! Thanks for sharing!

I overdid it with lemon juice and the only apples I had on hand were Paula Reds. Cut the sugar in half and increased the cinnamon by half. It was a BIG hit from the 2 year old to the 72Year old. 

Super easy and my granddaughter loves it.

This applesauce is the bomb!! I used organic gala apples, organic pineapple juice instead if apple juice and instead of sugar added swerve brown sweetener! Oh my word this is good!!

Delicious! I used water instead of juice, and I used a mixture of Gala, Pink Lady and Red Delicious apples. A little sweeter than what I’m used to but still very good. I’ll definitely make this again.

Delicious. My grandmother always used maple syrup in place of sugar so I do too.  Try it using only 1/4 cup.  Tasty warm or cold

Such an easy recipe with a sweet, delicious reward!

white sugar

allspice

Mix all ingredients together in a large saucepan. Cook 3 to 4 hours, covered, on medium-low heat. Stir occasionally.

Serve warm, or refrigerate and serve cold.

<span style="font-weight: 400">Skip the sugary jarred stuff. Whip up a comforting bowl of rustic, homemade cinnamon-scented applesauce that comes together in no time.</span>

Easy Homemade Chunky Applesauce

cloves

Peel and core the apples, and then dice them into small chunks.

In a medium saucepan over low heat, add the apples, sugar, water, lemon juice, cinnamon, cloves, and salt. Stirring occasionally, cook until the apples have softened, about 30-40 minutes.

Using a blender, food processor, or potato masher, break down the apples, making sure to keep the consistency somewhat chunky. Store in an airtight container in the fridge for 7-10 days.

A while back I shared our 2 ingredient instant pot applesauce recipe on an instagram story and now I&#x27;m sharing it here along with how to can applesauce.

2 Ingredient Instant Pot Applesauce

Apples (peeled and chopped in large pieces *see note)

Water

Sugar if needed (up to 3 tablespoons)

Places the apples and water in an instant pot.

Secure the lid and be sure that the valve is set to sealing.

Set the timer to 8 minutes on high pressure and let the apples cook.

Once done, vent the apples until the steam stops.

Remove the apples to a blender or a bowl with an immersion blender and pulse until desired consistency.

Taste and add a little sugar if needed, we usually don't add any, but occasionally need a tablespoon or two.

Upgraded flavors with all the same nostalgia of the classic school lunch.

Peanut Butter & Jelly Banana Bread

gluten-free flour

palm shortening

dark brown sugar

banana (1 large banana)

natural no-stir peanut butter

vanilla extract

strawberry jam, divided

PB&J Banana Bread Takes the Childhood Sandwich up a Notch

These easy to make brownies come in at just 82 calories each plus they're low in fat and made with just 5 simple, wholesome ingredients for a healthy and guilt-free indulgent treat!

5-Ingredient Fudgy Flourless Protein Brownies

(200 g) very ripe bananas

(80 mL) unsweetened applesauce

(60 g) cocoa powder

scoop (41 grams) vegan protein powder, vanilla or chocolate

tbsp (30 g) dairy-free chocolate chips

Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.

Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it&#8217;s flat and even.

Evenly distribute the chocolate chips on top.

Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.

Bake for 20 minutes. They&#8217;ll seem under done when you take them out but once they cool, they&#8217;ll be good to go.

Let cool in the pan then slice into 8 squares.

I loooooved these. They were so easy. I used egg white protein powder, NOW brand, and substituted carob powder in place of cocoa powder. I added a little chili powder and cinnamon too, and used Lily's chocolate chips. I was pleasantly surprised to find how moist these were! I haven't been able to bake with egg white protein because it's turned every recipe I've tried into a dense brick.  My scoop was 30 grams instead of 41 grams, so I might try experimenting with the recipe to increase the protein content.

I am not a chef by any means and these brownies turned out great! Super easy to make!

IT was more a pudding than a brownies... It really don't have the texture of a brownies ,IT was a Little bit liquid... at least, The taste was good but i don't recommend this recipe.

I don't know where i got it wrong but my preparation was very powdery. So i added a little non dairy milk . It worked like a charm. My breakfast was delicious, thank you !

Tried it : best protein brownies.
I also got inspired and tried it with almond powder instead of cocoa and blueberries instead of chocolate and it was great ! Richer but still healthy.

I just made these and they are incredible. I love love dark chocolate so they  are perfect for me. But I may have to add a little sweetener like maple or agave for the rest of the family. Easily my favourite vegan protein brownie recipe. Thank you so much. 💐🌱

https://www.youtube.com/watch?v=2Fnga9BJklI

Try these simple, 5-ingredient flourless protein brownies for a healthy treat! They're easy to make, fudgy, rich and decadent yet low in calories, fat and carbs with 5 gram of protein per serving.

5-Ingredient Fudgy Flourless Protein Brownies - Vegan and Gluten-Free

2 (200 g) very ripe bananas
¼ cup (80 mL) unsweetened applesauce
½ cup (60 g) cocoa powder
1 scoop (41 grams) vegan protein powder, vanilla or chocolate
2 tbsp (30 g) dairy-free chocolate chips

FULL RECIPE: http://www.runningonrealfood.com/4-ingredient-fudgy-flourless-protein-brownies/

Nutritional info: 82 calories/14C/2F/5P

Low-Fat 5-Ingredient Flourless Protein Brownies - 82 calories each!

Healthy Apple Bread loaded with 4 cups of apples, cinnamon and whole foods. Easy, moist, sweet and absolutely delicious quick bread recipe.

Healthy Apple Bread

eggs

tbsp oil

tsp nutmeg

tsp baking powder

Preheat oven to 350 degrees F and spray ceramic non-stick 9 x 5 loaf pan with cooking spray. Set aside.

In a large mixing bowl, whisk the eggs for 10 seconds.

Add applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, salt and whisk until well combined.

Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix.

Add apples and give a few more gentle stirs to combine.

Pour batter into prepared loaf pan and level gently with spatula.

Bake for 60-70 minutes our until the toothpick inserted in the middle comes out clean.

Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off almost completely.

Cut into 10 slices with serrated bread knife and enjoy!

A no-fuss recipe for homemade applesauce that's miles above the jarred stuff.

Simple Unsweetened Applesauce Recipe

(480 milliliters) water

Combine apples and water in a large pot. Bring to a boil, then reduce to a bare simmer. Cook, uncovered, until apples break down easily when squeezed with tongs, about 15 minutes.

Using an immersion blender, purée apples until desired texture is achieved. If sauce is too watery, simmer over low heat for 5 more minutes to tighten. Add salt to taste. Serve warm, or chill in the refrigerator for several hours to serve cold.

This deeply spiced carrot cake is studded with toasted walnuts and coconut, and sandwiched with a tangy mix of cream cheese and butter. It's also gluten-free, and festive enough to prepare for a special occasion. The cake comes from the San Francisco pastry chef Elisabeth Prueitt, whose interest in baking with alternative flours has led to many exceptional wheat-free creations. Made with teff flour and sweetened with a mix of coconut sugar and granulated sugar, it results in a tender, moist crumb and irresistible texture.

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