Tag Archives: No Sugar Added

Apple Butter in the Crockpot

I love apple season! The apples are crisp and abundant in the Fall, and I believe everyone loves the smell of apples and cinnamon when they walk into a home.

Apple Butter

Apple Butter in the Crockpot (No Sugar Added) in a Rose Chintz China Bowl

 

Do you love apple butter as much as I do? i didn’t grow up eating it. I learned about apple butter when I moved to a Southern state from Northern Michigan in my twenties. The town I moved to had an annual apple butter festival where they made it in large copper pots during the festival weekend, and the whole town smelled like delicious cooking apples!

The fact that this recipe is so full of flavor and natural sweetness from the apples themselves is very appealing from a nutrition standpoint.  Naturally fruit sweetened apple butter contains vitamin C, phytonutrients, and fiber, and also small amounts of potassium and calcium.

Some of the ways I use apple butter is for baking, with pork, topping sweet potatoes, in cookies, muffins, apple pie, as a spread, and in smoothies, and honestly I like it plain by the spoonful. It is especially beautiful in this Rose Chintz china bowl that has been passed down through the generations in our family. 🙂

Apple Butter (Crockpot No Added Sugar)

Apple Butter (Crockpot No Added Sugar)

 

This crockpot recipe means you can walk away and don’t need to stand over the pot stirring! It is thick and as good as the more labor intensive way, and your house will smell amazing!

 

Apple Butter in the Crockpot

In this recipe, I caramelized the apples on the stove top before adding them to the crockpot for a richer flavor, and to add layers and complexity to the apple butter, I included the zest of the lemon and a bit of salt.

Ingredients:

2 1/2 Pounds of Apples (I used 4 Granny Smith and 4 Fuji Apples)

1 Tablespoon of Coconut Oil (You could also substitute Grass Fed Butter or Ghee)

1 1/4 Cup Fresh Apple Cider (No additives or sugar added)

Zest and Juice of 1 Lemon

1 Teaspoon Cinnamon

!/4 Teaspoon of Himalayan Pink or Sea Salt

Directions:

Peel, core, and slice the apples. Melt the coconut oil in a large sautee pan over medium high heat. When the coconut oil is melted, add the apples. Cook the apples in the coconut oil for five minutes, stirring only occassionally until the apples are nicely browned.

Sliced Apples

Sliced Apples

 

Add the remaining ingredients to the apples, and bring the apples to a boil.

Sauteeing Apples

Sauteeing Apples

 

Then, place the apple mixture in the crockpot and cook on high for one hour with the lid slightly ajar. After one hour with the lid ajar, place the lid completely onto the crockpot, and cook an additional three hours until the apples are mostly disintegrated.

Apples Sauteed and in Crockpot

With an immersion blender or food processor (you could also use a blender). Blend the apple butter until smooth. Place in glass jars and seal.

Makes approximately 2 1/2 Cups.

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

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Orange Currant Muffins

This new muffin recipe uses whole peeled oranges in it, which adds a lot of flavor! There are many benefits in eating food in it’s whole form the way nature made it, so I was very excited to come up with this recipe! There is no added sugar. They are sweet and flavorful from the banana, and oranges with an added benefit of carrots in the recipe. This is an ultra moist muffin and is egg free.

Orange Currant Muffins

Orange Currant Muffins

Directions:

Preheat your oven 350º degrees and line muffin pans with 16 natural liners.

Ingredients:

2 Flax Eggs (combine 2 Tablespoons of Ground Flax Seed and 6 tablespoons water, whisk and refrigerate 15 minutes)

1 Cup Very Ripe Banana (sliced and packed) this took 3 medium bananas, but measure

1/2 Cup Coconut Flour

1/2 Cup Superfine Almond Flour

2 Cups Orange Segments (no seeds, peeled)

2 Cups Peeled and Sliced Raw Carrots

1 Tablespoon Ground Cinnamon

2 Teaspoons Baking Soda

1 1/2 Teaspoons Pure Vanilla Extract

1 Teaspoon Apple Cider Vinegar

1/2 Teaspoon Himalayan Pink Salt or Sea Salt

1/4 Cup Dried Currants for the Tops

Orange Currant Muffins Ready to Go Into the Oven

Orange Currant Muffins Ready to Go Into the Oven

To Make the Muffins: Place all the ingredients except the dried currants in a food processor with a blade attachment. Pulse to start incorporating and chopping larger ingredients, then turn on and process for two minutes until completely blended. Fill each muffin cup almost to the top with a muffin scoop, refer to photo, (you should have 16 muffins) and sprinkle with dried currants, dividing evenly.

The muffins are sweet and moist! It is hard to believe they have no added sugars and are made completely with whole nutritious fruit!

Bake in the oven for 35 minutes. Enjoy!

Eat Your Nutrients!

Eat Your Nutrients!

 

 

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