Best Applesauce Ever

There was a time when I was buying my son’s organic applesauce because I didn’t want to make it. I thought: it’s good enough. Until I tried it. It didn’t taste anything like the one I made. So, I ditched the store bought one and now, we just make our own. It’s actually super easy to make and we call it:
The Best Applesauce Ever! 🙂

Here’s the recipe: FullSizeRender-5

Ingredients:
* 1/2 cup of water
* 5 chopped up apples (depending on their size)
* Juice of 1 lemon
* 2 tsp of cinnamon
* 3 TB of ghee – you can also leave this out if you want. I add it in there so my little guy gets a healthy dose of fat (you could also substitute it with almond or some other nut butter).

Instructions:
1. Bring the water to a boil in a small sized sauce pan FullSizeRender-4
2. Add the apples, lemon juice, cinnamon and stir to mix it up
3. Boil for 5-10 minutes
4. Add ghee and stir to get it all yummified
5. Cover and simmer for 30 minutes
6. Use a handheld mixer or blender (I use this one here). I just blend it right in the pan.
7. Smile and enjoy the yum sauce! 🙂

We usually use take some soaked chia seeds and then mix it with the applesauce to make a delicious snack.

Brian recorded me making a vegan version of this about 6 years ago that you can watch below. I don’t eat the peanut butter anymore but I hope you at least get a good chuckle out of seeing us laugh! Omgoddess! The video is pretty ridiculous but the recipe is actually really good if you want to make a snack in less than 5 minutes.

Applesauce Sorta Stuff Recipe:

Enjoy!

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Carrot Ginger Muffins w/ Turmeric Coconut Butter

Carrot Ginger Muffins

I was inspired by Diane Sanfilippo’s Practical Paleo carrot gingerbread muffins so I created a different version. I excluded the maple syrup/molassas and added  ghee, pumpkin pie spice + turmeric and a few other changes. They actually tasted way better than they looked (haha). We all really enjoyed the turmeric coconut butter. Super yummylicious. It made it feel like a decadent breakfast. 🙂

Ingredients:
6 eggs
1/4 c ghee
1/4 c coconut oil
1/2 c. coconut flour
1 tsp of cinnamon
1 tsp of pumpkin pie spice
pinch of baking soda
pinch of sea salt
3 drops of vanilla medicinal extract (or 1/2 tsp of pure vanilla extract)
1 TB xylitol (more if you like sweeter)
10 drops of stevia
1-2 TB grated ginger
2 1/2 cups of carrots (can do 3 cups if you want)

Turmeric Coconut Butter:
1/4 c. coconut oil
1/4 c. coconut butter
1 tsp of grated ginger
1 tsp of turmeric
1 TB of shredded coconut
1/2 TB xylitol
5 drops of stevia

Instructions:
1. Preheat oven to 350 degrees F.

2. Grease 12 cup muffin tin with coconut oil or ghee.

3. Whisk eggs, coconut oil, ghee, vanilla extract, xylitol, stevia in a mixing bowl. Then, mix in the cinnamon, pumpkin spice, baking soda, sea salt, coconut flour,  Lastly, stir in the shredded carrots and ginger.

4. Add about 1/4 cup of batter in each muffin cup and bake for 35 minutes.

5. Then, add all ingredients for the turmeric coconut butter into a small pan and warm enough so that it starts to melt. Then, either blend or use an immersion blender to mix it up.

Enjoy the deliciousness!

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