What a discovery: No Cook Freezer Apple Sauce. This must be the simplest dish I know: you slice, bag, freeze, puree – and you have apple sauce (with as many vitamins intact as possible).
….and then I made another discovery that had me reeling: you can use apple sauce to replace butter or oil in baking!!!
With these discoveries the world is a different place: a world that has apple sauce in my freezer and guilt free muffins on my breakfast plate (try these Oat and Blueberry Muffins).
(found on the blog “back to her roots”)
2 tablespoons lemon juice
4-6 medium apples (about 1,5 kg)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
- Fill a large bowl 2/3 with water, add lemon juice and mix.
- Core the apples and cut into eights (no need to peel).
- Add apple slices to the water and stir until all apple slices are coated in the mixture.
- Drain apples well.
- Place apples in a large zip-lock bag, add in cinnamon and nutmeg. Seal bag and toss to coat.
- Place bag in freezer until apples are frozen solid ( a minimum of 4-6 hours but you can keep the apples in the freezer for a long time).
- When you are ready to use, remove the apples from freezer and allow to defrost on kitchen counter (or in fridge).
- When apples are soft mash in a food processor. Serve cold.
Use it to make
Oat and Blueberry Muffins