Applesauce 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!
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!
- 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
- 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.
Latest posts by Alison Murray (see all)
- Product Review: The Ultimate Australian Wellness Bundle - October 6, 2015
- Immune Boosting Garden Herb Stock - October 4, 2015
- 50 Sources of Plant Based Protein (NO Meat Necessary) - September 28, 2015
- Recipe Redux: Make-and-Freeze Hungarian Beef Goulash - September 22, 2015
- How to Dehydrate Bay Leaves - September 17, 2015