Fall is here! And to me that means tights, pretty leaves and apples! If you’re like me you’re going to end up with way more apples than you could ever possibly eat by the time it’s mid-October. I can’t ever pass up an apple picking afternoon or dirt-cheap apple prices at the grocery store.
And if you’re like me not only do you love applesauce, but it sure comes in handy when you’re vegan baking. Applesauce picks up where eggs left off, binding together your batter, and making your treats perfectly moist.
So, I give you my applesauce recipe, for baking and eating. My secret is carrots. I sneak some in for extra nutrition and added level of sweetness.
Ingredients
1 pound Granny Smith apples, cored, peeled and cut into chunks
¾ pound McIntosh apples, cored, peeled and cut into chunks
¼ pound carrots, peeled and cut into chunks
½ cup brown sugar
juice of one lemon
1 ½ tablespoons cinnamon
½ teaspoon nutmeg
Method
Preheat the oven to 350 degrees.
Place all ingredients in a big baking dish (or two big baking dishes!) and mix well.
Roast in the oven for 30 minutes.
Depending how smooth or chunky you like your applesauce either blitz in a blender (for smooth) or hand squish with a potato masher (for chunky).
Store covered in the fridge for up to two weeks.
You can also can some in mason jars while still hot, and can store in the pantry practically forever!