Simple, Seasonal Applesauce

I think applesauce is so underrated. It’s just HEAVEN and so easy to make it’s ridiculous!

Applesauce is one of my absolute favourite things to whip up on a Sunday, store it in the fridge in a Kilner jar, and add it to various meals through the week.

Applesauce is wonderful for aiding a healthy gut biome; it’s packed with a type of soluble fibre called pectin (a form of prebiotic fibre), which allows for the ‘live’ bacteria we get from other foods (like fermented foods i.e. yoghurt) to multiply and thrive. Think of prebiotics foods as like the ‘soil’ to let the seeds (probiotics) grow!

Apples are also rich in phenolic compounds Vitamin C and Quercetin; both these compounds provide antioxidant properties which help mop up free radical damage, aiding healthy cellular activity.

One tip I highly recommend you do when making applesauce is to keep the peel on. A huge level of the beneficial compounds in apples are found within the skin – it does soften during cooking so is easy to consume.

Ingredients for one medium jar-full:

3 organic cooking apples

1/2 cup water

1 dessert spn ground cinnamon (or to desired amount)

1 tsp fresh ginger, grated

1 tsp butter/vegan alternative

Method:

Wash and chop the apples into cubes. Skin on.

In a medium saucepan, add the butter, apples and cinnamon, coating well.

After a couple of minutes, add the rest of the ingredients and gently simmer, stirring occasionally until soft and silky. You may need to add a little extra water.

Transfer to a glass container/jar, let cool, and store it in the fridge for around 5 days.

Serving Ideas:

1. Add a couple of tbsp on top of your morning porridge

2. Use as healthy pancake topping

3. Try this for breakfast: 1 cup greek bio-live plain yoghurt, 1/2 cup applesauce, 1 tbsp walnuts + pumpkin seeds and a sprinkle of low sugar granola/muesli

4. A side condiment to a lean pork chop at supper

5. You can even use it as binder in baking as a straight sub for oil/butter if wanted like in my oat bars