Simple Crockpot Apple Butter with no added sugar

Apple picking season is in full effect and though these apples came from my local Target, I still managed to create some yummy goodness in my underused crockpot.

I have fond memories of eating apple butter as a kid on toast and last season when I paid over $6 to get a jar that didn’t have any extra ingredients, I decided to figure out how to make it myself.

[ingredients title=”Ingredients”]

  • 10 apples
  • 2 cinnamon sticks
  • 5 cloves
  • zest of 1/2 lime
  • juice of 1/2 lime

[/ingredients]

[directions title=”Directions”]

  1. Rinse apples and chop apples into chunks removing the core and seeds but not the skin.
  2. Place the chopped apples into the crockpot.
  3. Add cinnamon sticks, cloves, and lime zest.
  4. Stir and turn crockpot to the low setting.
  5. In about 8 hours, the apples should have broken down and turned turn.
  6. At this time use a hand blender to break down and additional skins and cook on high for another hour.
  7. Finally, stir in the juice from the lime. Add more cinnamon if you’d like.

[/directions]

Stored in a jar more than likely eaten on toast!

Pumpkin Bread

So we decided to organize the cabinets and we found a can of pumpkin. Though it was out of season, we make a pumpkin bread. This recipe is not too sweet and can be used as a light evening dessert, for a tea party or as a breakfast item.

[ingredients title=”Ingredients”]

  • 3 cups whole wheat pastry flour
  • 1/2 cup flaxseed
  • 2 cups of date paste
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1/2 tsp clove
  • 1 cup applesauce
  • 1/3 cup of coconut milk
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 (15oz) can organic plain pumpkin
  • 1/2 cup molasses
  • 1/2 cup raisins
  • 3/4 cup chopped walnuts

[/ingredients]

[directions title=”Directions”]

  1. Preheat oven to 350°. Prep two- loaf pans with parchment paper or one seasoned bundt pan. Set aside.
  2. In a large bowl, whisk together flours, flaxseed, baking soda, baking powder, salt, and spices.
  3. In a medium bowl, carefully whisk together pumpkin puree, date paste, applesauce, molasses, and milk.
  4. Add the wet ingredients to the dry ingredients and fold all of the ingredients together.  Make sure to mix well and get rid of any flour pockets at the bottom of the bowl.  Add the chopped walnuts and raisins.
  5. Divide the dough between the two greased loaf pans or pour all into the bundt pan.  Bake for 1hr to 1hr and 15 mins, or until an inserted toothpick comes out clean.  Remove from the oven.  Let rest in the pans for 30 minutes, then flip onto cooling rack or surface.
  6. This can be enjoyed warm or room temperature.

[/directions]

IMG_0073

Served with a little coconut cream and cinnamon.

 

Biscuits and Jam

This morning we had a 9am planning meeting so I decided to make some biscuits to go with the berry preserves we made.

[ingredients title=”Ingredients”]

  • 2 cups whole wheat pastry flour or whole wheat flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cold applesauce
  • 1 1/4 cup super cold almond milk

[/ingredients]

[directions title=”Directions”]

  1. Preheat oven to 450°
  2. Mix together flour, baking powder, and sea salt in a medium-size bowl.
  3. Mix together milk and applesauce in a small-size bowl. Make sure the milk and applesauce are really cold.
  4. Make a well in the middle of the dry ingredients and slowly pour the milk into the well. Mix with a spatula or hands until just combined. The dough will be a bit sticky but still pliable. Don’t overmix the dough or biscuits will be tough. Add additional flour if dough is too sticky.
  5. Flour your hands and dust the countertop with flour. Pat the dough out and cut out 8 biscuits (using a lightly floured cookie cutter or the rim of a glass).
  6. Transfer the biscuits to a parchment-lined baking sheet. Bake for 12 to 15 minutes until fluffy and slightly golden brown. Remove from oven and let cool slightly before transferring to a plate.

[/directions]

Note: We made two biscuits with the left over dough and stuffed them with currants.