What do you get when you combine a box of imperfectly perfect apples and a rainy Saturday?
The golden opportunity for my first homemade applesauce adventure.
And friends let me tell ya, I will never buy store-bought applesauce again! Four ingredients. Ten minutes. Bowls on jars on bowls of beautiful goodness.
Just look at it though…
How do you like them apples?!
But really, y’all are gonna thank me for this one.
It’s almost magic how these little misfit beauties transform into silky heaven.
Oh and if you don’t just eat it all up immediately, check out my Mandarin Honey Cornmeal Skillet and Orange Coconut Cornmeal Loaves. Both made with this very applesauce!
a simply delish recipe that will have you asking "Why didn't I make this sooner?!"
- 6 apples
- 1/2 cup water
- 1 tbsp cinnamon
- 1-2 tbsp sweetener of choice (I used Soom Foods Silan)
Wash the apples well, then slice into 4 large pieces per apple. *Peeling is optional.
Dump the apples, water, and cinnamon into your instant pot.
Seal and pressure cook for 5 minutes.
Allow for slow release for 5 minutes, then manual release the remaining pressure.
Stir in your sweetener of choice, while slightly mashing with a fork.
Let the apple mix cool, then transfer to a blender or food processor to puree until silky smooth.
What’s sweet and nutty and chewy and festive in one fabulous bite?
These Cashew Cookie Dough Cookies!
Just look at that texture.
And would you even guess that they’re vegan and gluten free?
I think not.
I made these guys with the Chocolate Chip Cookie Dough cashew butter from Juice Project, but I’m sure any nut butter would work wonderfully.
The only other ingredients? Sugar. Flax milk. Almond flour. Arrowroot starch. Baking powder. Salt.
Easy as pie!
A generous drizzle of white chocolate is optional.
Cashew Cookie Dough Cookies
Soft, chewy, delightful little nuggets perfect to satisfy your sweet tooth. (vegan & gluten-free)
- 1/2 cup Cookie Dough Cashew Butter *sub any nut butter
- 1/2 cup coconut sugar
- 1/4 cup non-dairy milk *I used Flaxmilk
- 1/4 cup arrowroot starch *sub corn starch
- 3/4 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- vegan white chocolate
- cacao nibs
Beat the nut butter, sugar, and almond milk together.
Add the arrowroot, almond flour, baking powder, and salt.
Chill the dough for at least an hour.
Preheat the oven to 350 degrees.
Scoop dough into tablespoon-sized balls and place on a parchment-lined baking sheet.
Bake at 350 degrees for 8 to 10 minutes.
LET THEM COOL. (They'll firm up.)