8 medium apples, sliced/cored but unpeeled
1 cup water
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup (or less) real maple syrup
Bring apples and water to a boil; simmer uncovered until tender, about 5 - 10 minutes. Do not overcook or they will get mushy! Stir in rest of ingredients. Bring to a boil and stir one minute. Slightly cool and then transfer to food processor. Process until desired consistency. Serve warm or store in fridge or freezer.
Notes: It works great to make a huge batch when apples are cheap, and then put them in freezer-safe ziploc bags to have all winter.
You can peel the apples but it takes longer and removes a lot of the nutritional value of the apple. The food processor does a pretty good job of blending in the peel, but it will taste smoother if they are peeled.
I have heard that you can replace part or all of the water with kombucha, but I've yet to try that.
Friday, April 23, 2010
More Muffins
Spiced Apple Muffins
Preheat oven to 375. Line 10 muffin tins.
1/2 cup freshly-milled flour (wheat, spelt, or if gluten-free - almond or coconut)
3/4 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Combine dry ingredients and briskly whisk until all lumps are removed.
Melt together on stovetop (just to warm) then add to dry ingredients:
1/3 cup coconut oil
1/4 cup honey
Add:
3 eggs, lightly beaten
Whisk until everything is well-combined and then add:
3/4 cup shredded or finely diced unpeeled apples (1 - 2)
Divide into muffin tins and bake for about 20 - 25 minutes or until the tops are lightly browned and a toothpick comes out clean.
"Cornbread" Muffins
1 3/4 cup freshly-milled wheat or spelt
1/2 plus 1/3 cup freshly-milled millet
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup buttermilk, whole milk, or milk substitute (such as almond milk)
1 egg, lightly beaten
1/2 cup olive oil
1/2 cup honey
Preheat oven to 375. Grease or line 18 muffin tins.
In a large bowl, mix the flours, baking powder, baking soda, and salt. In a separate bowl, mix the milk, egg, oil, and honey. Stir wet into dry just until evenly moist. Transfer to muffin tins.
Bake for about 12 minutes or until toothpick comes out clean. These go well with soup or hearty dishes. They are actually called millet muffins, but I thought they tasted like cornbread. :)
Preheat oven to 375. Line 10 muffin tins.
1/2 cup freshly-milled flour (wheat, spelt, or if gluten-free - almond or coconut)
3/4 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Combine dry ingredients and briskly whisk until all lumps are removed.
Melt together on stovetop (just to warm) then add to dry ingredients:
1/3 cup coconut oil
1/4 cup honey
Add:
3 eggs, lightly beaten
Whisk until everything is well-combined and then add:
3/4 cup shredded or finely diced unpeeled apples (1 - 2)
Divide into muffin tins and bake for about 20 - 25 minutes or until the tops are lightly browned and a toothpick comes out clean.
"Cornbread" Muffins
1 3/4 cup freshly-milled wheat or spelt
1/2 plus 1/3 cup freshly-milled millet
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup buttermilk, whole milk, or milk substitute (such as almond milk)
1 egg, lightly beaten
1/2 cup olive oil
1/2 cup honey
Preheat oven to 375. Grease or line 18 muffin tins.
In a large bowl, mix the flours, baking powder, baking soda, and salt. In a separate bowl, mix the milk, egg, oil, and honey. Stir wet into dry just until evenly moist. Transfer to muffin tins.
Bake for about 12 minutes or until toothpick comes out clean. These go well with soup or hearty dishes. They are actually called millet muffins, but I thought they tasted like cornbread. :)
Subscribe to:
Posts (Atom)
