Monday, 16 January 2012

Apple Sauce GF SCD

Apple sauce reminds me of late Summer and warmer days and being out in the garden picking the apples from our tree.

When you've picked too many apples with nowhere to store them, make some apple sauce and freeze it for later. Apple sauce can also prevent wastage. Don't throw away slightly bruised apples or those which are a bit soft, just chop them up and make some apple sauce. It's lovely to eat as a snack just on its own or with yogurt, muesli or ice cream. It can be used in desserts or in savoury dishes and you can also replace eggs and fat in baked goods with apple sauce. To replace :
  • an egg - use 60ml apple sauce and ½ teaspoon baking powder.
  • oil or fat - use an equal measure of apple sauce
And have you ever tried apple sauce in a sandwich instead of jam with peanut or any other nut butter? 

Apple Sauce GF SCD

8 dessert apples (I used Gala)
2 tblsps water
1 or 2 tsps lemon juice

Every pound of apples makes about one cup of apple sauce. The lemon juice helps to brighten the taste without adding any lemon flavour. You've probably noticed that citric acid is used as a flavour enhancer by the food industry.

Chop the apples into eight pieces.

Tip them into a pan, rinse and then drain. Add the water and lemon juice.

Cover with a lid and cook gently on a low heat until the apples begin to release their liquid. Then simmer for about 15 to 20 minutes until the apples are soft.

Either mash the apples or blend for a smoother sauce.

I used this sauce in my recipe for Apple & Cardamom Muffins. The sauce can be kept in the fridge covered for a couple of days or you might like to freeze or bottle it. If you want a sweeter sauce, pour in a bit of honey as it is cooking, or other preferred sweetener if not following the SCD. You can also add flavour to the basic apple sauce with some herbs or spices depending on whether you are cooking a savoury or sweet dish:

  • Sage
  • Thyme
  • Rosemary
  • Lemon Balm
  • Cinnamon
  • Ginger
  • Vanilla
  • Caraway
  • Cloves
  • Cardamom
  • Allspice
Either add the herbs and spices as it is cooking or add them after blending and put the sauce back on the heat for about 10 to 15 minutes.