Applesauce
I love that Applesauce is versatile enough to be used as a side and can also be substituted in some recipes for oil. In fact, some vegan recipes use applesauce in place of eggs. If you want to try experimenting with applesauce as a substitute for other ingredients, I suggest looking for recipes that have already been successfully made. This will save you a lot of time, frustration and possibly wasted ingredients. If you would like to try applesauce in a few simple and tasty recipes, try my Fit & Lean Breakfast Cereal and Fried Apple Pies!
Ingredients: (yields approximately 3 – 4 cups)
6 medium sweet apples (I recommend using a combination of two of these apples: gala, honey crisp, pink lady, or red delicious)
2 teaspoons water
1 tsp Sucanat (optional, I don’t usually use an added sweetener since the apples are plenty sweet enough.)
1/2 tsp cinnamon
pinch of nutmeg
Directions: 
Wash all the apples, peel, core and slice all apples into small wedges or cubes and place in a large saucepan with Sucanat (optional) and water. Cover the saucepan and cook on low heat for approximately 1 hour or until the apples are very tender…you should have some chunks still remaining. Remove from heat, add cinnamon and nutmeg. Allow the applesauce to cool. Place cooled applesauce in a food processor and pulse a few times until reaching an applesauce consistency. I usually pulse three short times. If you don’t have a food processor, use a potato masher or blender until the apples are of an applesauce consistency. It’s O.K. if there are a few remaining small chunks. Refrigerate until ready to eat. Enjoy!
