Who doesn’t like spreading a spoonful of perfectly spiced homemade applesauce on top of some biscuits, wasa or rice cakes?
Homemade applesauce
I love it, especially for breakfast, if it’s also homemade … I’ll go through the whole jar.
This is a velvety cooked apple mash more than a jam, plus it’s literally a one pot recipe. It takes 20 minutes and it’s ready to eat…well let it cool properly before digging in.
Do you know those jams with giant chunks inside? You bet, I’m totally not a fan of those! Uhm …I’d really don’t like them, but this is the complete opposite.
This homemade applesauce has that creamy texture I was looking for.
😉 I know, I’m a bit spoiled, but if I can choose, I go for it .
When do I make this recipe?
In those refeed/high carb days I’m used to having it for breakfast, slathered on wasas, biscuits, pancakes, or to sweeten anything without using synthetic sweeteners. I Usually also prepare it to fill my cakes and pies.
One thing that I really like is to pair it with lean meat cuts Nordic style. In Germany I’ve seen it pretty often … even if theirs were not very healthy or light.
There’s no added sugar except that from the fruit, the salt seems out of place, but gives balance and enhances the apples’ sweetness.
I tend to prefer eating apples before meals, this makes me less bloated, and if they are cooked, as these are, I use them for breakfast or as a mid afternoon and pre-workout snack too.
They give me energy without any hassle.
Let’s come to the macros *
The nutrition facts label is at the bottom of the post.
Product availability and suggested substitutions
Everything can be easily found at the supermarket and even the spices are common.
This applesauce recipe was originally designed for the slow cooker (or crockpot), the procedure is the same, but the cooking takes at least 4-5 hours on Low heat.
Actually 4 or 5 hours were too many, that’s why I tried with the microwave and the result was roughly similar, so now I stick with the MW.
If you have a crockpot and want to try it you will notice that the difference lies in the liquid density, because it does not evaporate like in the microwave…just minutiae.
How much does this easy homemade applesauce recipe cost **?
To make this velvety applesauce I spent a total of € 3.50, enough for a 500g jar.
To prepare this recipe you’ll need
- microwave cooking container
- strainer
- ladle
- immersion blender
Ingredients in order of use
4 Apples
1 Clove
1tsp Powdered cinnamon
1/2 tsp Powdered ginger
1/4 tsp Powdered nutmeg
500 ml Water
1 pinch of Salt
10 g Linseeds
1/4 Lemon (the juice)
Directions
Rinse the apples and remove the cores.
Cut into 2 or 4 wedges and put them in a container suitable for microwave cooking.
Pour water, add spices, a pinch of salt and combine well. I’m used to putting 1 clove in an apple wedge so I can easily find and remove them before blending.
Cook for 15 minutes in a microwave (otherwise bake for 30-40 minutes at 180 °C until the apples are soft and mashable) and allow to cool.
Remove the clove.
Add the linseeds, blend everything with the blender.
Squeeze the lemon and stir.
Pour into the strainer to remove peel, pits, kernel or any residual element.
Help yourself with a ladle and squeeze till all the liquid has fallen through the strainer.
Keep it well-sealed in the fridge, it lasts up to a couple of days.
- 4 apples
- 1 cloves
- 1 teaspoon powdered cinnamon
- pinch of salt
- ½ teaspoon powdered ginger
- ¼ teaspoon powdered nutmeg
- 500 ml of water
- 10 g Linseeds
- ¼ Lemon (juice)
- Rinse the apples and remove the cores.
- Cut into 2 or 4 wedges and put them in a container suitable for microwave cooking.
- Pour water, add spices, a pinch of salt and combine well. I'm used to putting 1 clove in an apple wedge so I can easily find and remove them before blending.
- Cook for 15 minutes in a microwave (otherwise bake for 30-40 minutes at 180 °C until the apples are soft and mashable) and allow to cool.
- Remove the clove.
- Add the linseeds, blend everything with the blender.
- Squeeze the lemon and stir.
- Pour into the strainer to remove peel, pits, kernel or any residual element.
- Help yourself with a ladle and squeeze till all the liquid has fallen through the strainer.
- Keep it well-sealed in the fridge, it lasts up to a couple of days.
Enjoy and have a great day,
Lety
When you make one of my recipes, take a picture, tag me on instagram@lemabor, I’ll be very glad to see your creations!
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