Om Nom Ally - Raw Instant Apple Sauce

Instant Raw Applesauce

Alison Murray Baking, Condiments, Dairy-free, DIY, Fermented, Gluten-free, Nut-free, Paleo, Raw, Recipes, Vegan, Vegetarian 25 Comments

Om Nom Ally - Raw Instant Apple SauceApplesauce is always one of those handy ingredients to always keep in the kitchen. It’s delicious on it’s own as a raw snack and particularly indispensable for all kinds of low-fat, egg-free or vegan baking adventures, yet it’s also one of those ingredients that never makes it into my shopping basket. Why buy an expensive jar of applesauce when you can just make Instant Raw Applesauce?

“It’s fiddly!”, you might say. “It takes to long!”, you may exclaim. Well, I’m here to tell you that as long as you have a couple of apples, some apple cider vinegar (or lemon juice) and a pinch of cinnamon you’ve practically got home-made applesauce already. All it takes to make this delicious raw applesauce is a couple of minutes in a good quality blender (I recommend the Optimum range) or food processor and it’s ready to go!

Om Nom Ally - Raw Instant Apple Sauce

While the money and time factors might be enough reason already to convert you into a home-made applesauce chef, there’s also some great nutritional advantages to making your own  –  apples are loaded with fibre, flavonoids and other phytochemicals, with a lot of the benefit is in the skin (so no peeling your apples!). Adding in the apple cider vinegar also introduces more fantastic, fermented foods into your diet. Dates and cinnamon contribute to blood glucose control due to their fibre and polyphenol content respectively. Try making this with your favourite organic apple variety – Pink Lady, Fuji and Sundowner are sweeter while Granny Smith are more tart.

Applesauce is a great replacement for some or all of the fat in baking recipes (I’ve got some Carrot & Applesauce Muffins coming up soon) and can also replace an egg in a pinch too. Not in a baking mood? You can eat this as a raw afternoon snack, mix some through your morning bowl of raw soaked muesli, stovetop oats or yoghurt or add some to a delicious green smoothie!

Instant Raw Applesauce @OmNomAlly

5.0 from 1 reviews
Instant Raw Applesauce
 
Prep time
Total time
 
All it takes to make this delicious raw applesauce is a couple of minutes in a good quality blender or food processor and it's ready to go!
Author:
Recipe type: Snacks
Cuisine: Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Raw, Vegan.
Serves: 2 cups
Ingredients
  • 2 large Granny Smith apples (or other variety), cored and quartered
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 1 medjool date, pitted OR 1tsp vanilla extract
  • 1 tsp cinnamon
Instructions
  1. Add all ingredients to the bowl of a blender or food processor and blend until smooth. Spoon into glass jars, refrigerate and use within one week.

 

Comments 25

  1. Lauren

    Yum! I love applesauce, and I’m always using it in recipes, so I love how quick this can be whipped up. My two little girls are always eating it too, so I’ll have to try this out for them. Thanks for the recipe!

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  9. robynsue29

    This is right up my alley… simple, healthy and versatile. Can’t wait to try this and many more recipes here.

  10. Camille

    Hello Alison, I just tried making some applesauce in my optimum blender that I recently got, and it didn’t work out at all ! I had 1.5 small apples and I put a little bit of water (I hadn’t seen your post and hadn’t thought of ACV or lemon juice). It didn’t get to the right consistency because it kept getting stuck to the walls of the jug after less than 2 sec… Do I need more or is there another problem I’m not seeing ?

    Also, not about applesauce, but is it possible to chop vegetables (capsicums, carrots, zucchinis mainly) in the optimum blender ? Sorry about the diverging topic but I’m new to this blender and can’t seem to get anything right…

    Thanks for your help !

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      Alison Murray

      Hi Camille 🙂 I sometimes find that I need to use my tamper when pureeing in the Optimum blender, to help push the solid items towards the blades. It sometimes takes 30 seconds for it to really get going and puree well; I find the same issue occurs when making nut butters but after 30 seconds the ‘vortex’ effect starts to get into gear and the blades start pulling the rest of the mixture towards them easier.

      Regarding chopping vegetables, as the blades are at the bottom of the jug you could possibly chop by using the pulse function, but I find a decicated food processor is better for this as the blades are located centrally. The blender is definitely best for blending over chopping as it’s harder to move the food around to ensure your chopping and not pureeing. I hope this info helps 🙂

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