Thursday, October 13, 2011

Crock Pot Pumpkin Applesauce

I am still in the middle of working on my pumpkin/apple e-cookbook for my business. While there are several Paleo or easily convertible recipes, it's not exclusively applicable to the diet. This recipe, though, could be eaten by just about anyone.

Since I'm working with both flavors, I decided it would be fun to incorporate apple AND pumpkin into one recipe. I'm tinkering with a grain-free muffin idea, but in the meantime decided on the much easier crock pot butter/sauce route.

I had some cider on hand from our local orchard, so used it to provide more depth of flavor and lessen the need for added sweetener. You could certainly use plain water if you wanted to keep cider out of the equation; similarly I used a little pure maple syrup for flavor, but you could omit that and use honey instead, or perhaps skip sweetener altogether. I tasted this without the syrup and I liked it just fine, but doubted it would appeal to my kids.


This made my entire kitchen smell DIVINE while cooking. Better than any fall-scented candle I've ever lit! I snuck a couple of bites right out of the pot, then served it to the kids as a topping to their almond meal waffles.

Crock Pot Pumpkin Applesauce

2 cups apple cider
1 14.5 oz can pumpkin
2 tsp. pumpkin pie spice (or cinnamon)
1 tsp. vanilla
3 large apples, cut into small chunks (I did not peel first)
1/2 lemon, juiced
natural sweetener, to taste (pure maple syrup, raw honey, organic palm sugar)

Combine cider through lemon in crock pot and cook for 4 hours on high, or until apples have reached desired softness. Mash with a potato masher or puree in blender (for smooth sauce) and sweeten to taste.

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