I have dabbled with applesauce often – it’s always been just apples cooked in water and pureed, sometimes with a hint of lemon juice for additional flavouring. Recently, poring through various recipe books and online indexes, a whole variety of flavourings emerged from various recipes or apple sauce. In keeping this applesauce Paleo detox friendly but including coconut flakes, and presenting options for those who prefer a sweeter version, my attempt at this sauce is a good one. As one of those sauces I have endeared myself to due to my love for apples, I have used various apples – Pink lady and Granny Smith apples are those favoured by me but I use just the Pink ladies in this applesauce. A combination of both the Granny Smith and the Pink Lady adds to the natural flavour and taste of the apples.
4 apples, peeled, cored and chopped into even, small pieces
3/4 – 1 cup water
1 tblsp freshly squeezed lemon juice
1 tsp cinnamon powder, optional
1/2 tsp vanilla extract, optional
2-3 tblsp coconut flakes or dessicated coconut
Date paste or honey about a tablespoon, for a sweeter sauce
- Add 3/4 cup water to a non-stick pot and bring to a rapid boil. Then add in the rest of the ingredients, and cover with a lid. Simmer for about 5-10 minutes, or until the apples are tender. The coconut flakes should be added after the sauce is blended for some crunch, if using.
- Once the apples are soft, remove from the stove top and blend in a blender or food processor. An immersion or stick blender works well too
- Add the remaining 1/4 cup water if necessary to get the smooth creamy consistency.
- Use as preferred as a topping, in baked treats or eating a spoonful on its own
This recipe makes about 2 cups of applesauce