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.

 

Churros Waffles

We created this recipe for Plant-Based Bushwick, a festival in Brooklyn, celebrating everything vegan and eco-friendly. Initially, the plan was to do a plant- based churros cupcake adaptation, inspired by this picture, but after the creative juices began to flow, it eventually transformed into a churros waffle. This recipe is still in development but we’ve had so much excitement around it that we decided to share it now.

At the festival, we finished it with the traditional cinnamon and sugar mixture and also a cocoa and chilli pepper dust. Both versions were a hit!

[ingredients title=”Ingredients”]

    • 2 cups of flour
    • 1 1/2 cups almond milk, room temp
    • 1 1/4 cup apple sauce
    • 2 flax eggs
    • 2 tablespoon baking powder
    • 1 teaspoon salt
    • 2 teaspoon cinnamon
    • 2 teaspoon vanilla

[/ingredients]

Cinnamon Finishing Dust
[ingredients]

      • 1/4 cup of sugar
      • 2 tbsp cinnamon

[/ingredients]

Spicy Cocoa Finishing Dust
[ingredients]

      • 1/4 cup of cocoa powder
      • 3 tbsp sugar
      • 2 tbsp of chilli powder

[/ingredients]

 

Churros Waffles

[directions title=”Directions”]

  1. In a large bowl sift together flour, baking powder, salt, and cinnamon. Set aside.
  2. In a separate bowl combine room temperature almond milk, apple sauce, flax eggs, and vanilla. Next, mix wet ingredients into dry ingredients, and stir batter until smooth. Let batter rest for 10 mins.
  3. Turn on waffle iron to heat. Make sure it is hot before adding the battle otherwise the waffles will not rise properly.
  4. Ladle about 2oz of batter into each quadrant of the waffle iron; close and cook for about 5-10 minutes. Repeat until batter is finished.
  5. Add sugar and cinnamon (or cocoa, sugar and chilli powder) to a ziplock storage bag. Break waffles into quarters, drop them into bag and shake for about 20 seconds.
  6. Remove waffles from bag and enjoy!

[/directions]

Recipe Inspired and Adapted by 12 Tomatoes.