All Things APPLE

Best Apple Sauce

You can use this applesauce as a side with meals, as a topping for ice cream, or a dessert all by itself. Any way that you use them is a great tasting way to enjoy the benefits of fall’s finest Fresh Organic Apples.

INGREDIENTS

  • 10 apples (I like a mixture of Organic Fuji, Honey Crisp, and Granny Smith)
  • 1/4 cup organic apple cider
  • Sweetener of choice to taste – organic raw honey, coconut syrup or sugar, agave, tapioca syrup, and pure monk fruit powder for sugar-free. (optional)
  • Ground cinnamon to test (optional)
  • 1/4 cup collagen peptides

DIRECTIONS

  1. Peel and quarter the apples. Place apples and cider in a large stockpot over medium-low heat. Stirring occasionally, cooking apples until very soft.  I like my apple sauce to be a bit chunky so I stop there but if you like a smooth apple sauce you can take a hand mixer and mix until smooth.
  2. Add sweetener and cinnamon if desired, cool, and serve.
  3. I like my apple sauce cold so I refrigerate overnight. This gives the flavors time to meld and gives the pectin in the apples time to thicken.

OPTIONAL ADD INS: try these add in for a bit of a flavor boost to your apple sauce

  • 5 fresh organic peaches, pears, nectarines peeled and quartered. 
  • 2 to 3 cups fresh organic strawberries or grapes
  • You can use 1/4 cup of organic freeze-dried fruit powder in place of fresh fruit. (I like Karen’s Naturals freeze-dried fruit powders)

Best Paleo Caramel Apples

A good old-fashioned caramel apple recipe that is simple, Paleo, and oh so delicious. This recipe can be used in many different ways from candy to caramel sauce.

INGREDIENTS

  • 8 – 10 medium green apples or approximately 4 – 5 medium apples (if you’d like to double-dip them) 
  • Wooden sticks – one per apple 
  • 1 cup plain or butter-flavored organic and sustainable palm shortening 
  • 2 cups maple sugar 
  • 1 cup liquid sweetener: Honey or Maple syrup 
  • Dash salt 
  • 14 ounces of sweetened condensed coconut milk 
  • 2 teaspoon pure vanilla extract 

DIRECTIONS

  1. In a large Pot, boil enough water to dip apples in.  Drop Apples into Boiling water in order to remove wax, remove quickly, and dry. Or you can wash and dry apples. Insert a wooden stick into each apple and place it into the refrigerator to cool. 
  2. Line a sheet pan with Parchment paper and oil the parchment slightly
  3. In a large heavy saucepan, combine shortening, maple sugar, liquid sweetener, and salt. Cook, while staring frequently, over medium heat until mixture comes to a low boil. This will take approx. 10 – 12 minutes. Remember to stir frequently so the liquid does not burn on the bottom
  4. Stir in condensed coconut milk and continue cooking and stirring until a candy thermometer reaches a hardball stage of 248 degrees F. (NOTE: for a softer caramel use a lower temp of 235 degrees F.)
  5. Remove mixture from the heat; stir in vanilla. Be sure to stand back when adding the vanilla because it steams and bubbles until it is well incorporated into the mixtures. 
  6. Dip apples into hot caramel sauce and turn until evenly coated. Scrape excess caramel from the bottom of the apples. Place on a parchment-lined cookie sheet. 
  7. Refrigerate 1 – 2 hours

Tips (optional)

  • To Double Dip: Reheat remaining caramel and repeat dipping directions.
  • Garnish: While the caramel is still warm, garnish with chopped nuts, candies, mini chocolate chips, shredded coconut, crushed cookies, or melted chocolate, etc… as desired.
  • To store and Serve: Let Caramel Apples cool completely, then store decorated apples in the refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften. 

Caramel Apple Nachos

WHAT YOU’LL NEED

  • Saucepan
  • Measuring cups and spoons
  • Wooden spoon
  • Large platter or sheet pan
  • Candy thermometer

INGREDIENTS

  • 6 granny smith apples cleaned, cored, halved, and sliced thin.
  • 1/2 cup pecans or walnuts chopped
  • 1 cup allergy-friendly chocolate chips (chocolate or white chocolate)

For the Caramel

  • 1 cup plain or butter-flavored organic and sustainable palm shortening 
  • 2 cups maple sugar 
  • 1 cup liquid sweetener: Honey or Maple syrup 
  • Dash salt 
  • 14 ounces of sweetened condensed coconut milk 
  • 2 teaspoon pure vanilla extract

DIRECTIONS

  1. In a large heavy saucepan, combine shortening, maple sugar, liquid sweetener, and salt. While stirring frequently, cook over medium heat until the mixture comes to a low boil. This will take approx. 10 – 12 minutes. Remember to stir frequently so the liquid does not burn on the bottom
  2. Stir in condensed coconut milk and continue cooking and stirring until a candy thermometer reaches a hardball stage of 248 degrees F. (NOTE: for a softer caramel use a lower temp of 235 degrees F.)
  3. Remove mixture from the heat; stir in vanilla. Be sure to stand back when adding the vanilla because it steams and bubbles until it is well incorporated into the mixtures. 
  4. Melt Chocolate Chips and set them aside
  5. While Caramel cools a bit slice apples and place on a large plate or on a covered baking pan.  Be sure to place it in a single layer.
  6. Once Caramel is cool enough to handle drizzle caramel over the top of the apples, then drizzle the chocolate and sprinkle the nuts on top. 
  7. Cool and serve.