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Wednesday, February 16, 2011


Who doesn't love applesauce? And although applesauce is usually vegan on it's own, it's not always made with the best ingredients. This applesauce is so easy to make... and with quality ingredients! We used more apples in the Roasting Apples section so that it isn't too sweet (but it's still delicious!)

From Babycakes (Thanks again!)

Roasting Apples (modified)

5 Granny Smith apples, peeled, cored and diced into 1-inch cubes
4 Pink Lady apples, peeled, cored and diced into 1-inch cubes
1 Tbsp ground cinnamon
1/2 cup agave nectar
1/4 cup fresh lemon juice

-Preheat oven to 325F and line a baking sheet with parchment paper
-In a medium bowl, toss the apples, cinnamon, agave and lemon juice together and spread onto baking sheet
-Bake on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes (the apples will be soft)
-Let apples stand for 30 minutes, or until cooled
(These can be stored in an airtight container in the fridge for up to 1 week)


Roasting apples
1/4 cup agave nectar
1 cup hot water

-Spoon the roasting apples into a food processor/blender and add the hot water and agave nectar
-Blend until smooth (about 1 min)
(Can be kept in an airtight container in the fridge for up to 1 week)

This applesauce is fantastic. It tastes fresh and it's a perfect topping for pancakes, waffles, oatmeal and to use in smoothies and baking!

(I this it's great if you don't process it too much and it's a little 'lumpy')

The only downsize is that it only keeps a week in the fridge? I'm unsure about freezing as it doesn't say anything in Babycakes.


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