Category Archives: Breakfast

November 21, 2011 · 12:00 pm

SRC – CHERRY OAT SCONES

It is time again for the Secret Recipe Club and this month I was lucky enough to be asked to make recipes from two blogs!  The first blog I was assigned was A Tale of One Foodie’s Culinary Adventures.  I was really excited when I received this blog again…many of you may remember that I was assigned this blog last month and chose to make her Oat Roasted Pears (click here for my version).

Lately I have been scouring the web and cookbooks trying to figure out my holiday menus and one of the categories on my watch-list has been Christmas morning breakfast recipes.  When I saw Erin’s recipe for Cranberry Oat Scones a lightbulb went off in my head…perfect for Christmas morning!  I love taking a conventional recipe and veganizing it.  I have also been meaning to try Earth Balance’s new Organic Coconut Spread and thought this would be a great opportunity to try their new product.

This recipe is definitely more sinful than usual for me, but Christmas morning is truly one of those special occasions you hear me referring to.  It is fine to indulge on “occasion”…the problem is that most people use that term too liberally.

As for changes to the original recipe, I used a gluten free flour mix (click here for the Gluten Free Goddess’ recipe) instead of conventional wheat flour and upped the amount by 1/4 cup (GFree flour acts differently than wheat, so sometimes the amount needs to be adjusted), coconut sugar instead granulated sugar, eliminated the salt (the coconut spread was salty enough on it’s own), used dried cherries instead of cranberries (that is what I had in my pantry), and used So Delicious Original Coconut Milk Creamer instead of the buttermilk.

This recipe veganized beautifully and you would never know that it is gluten free!

INGREDIENTS

2 1/4 cups gluten free flour mix
4Tbs coconut sugar, plus more for sprinkling
1 tbsp baking powder
3/4 tsp baking soda
3/4 cup Earth Balance Organic Coconut Spread, chilled and cut into cubes
1 cup rolled oats
3/4 cup dried cherries
2 tbsp finely grated orange zest
2/3 cup So Delicious Coconut Creamer

Preheat the oven to 425F.

In a food processor, combine the flour, 4 Tbs of coconut sugar, baking powder, baking soda, and salt. Add the cubed coconut spread and pulse until it is chopped into small pieces and the mixture is crumbly. Pour into a large bowl and stir in the oats and cherries.

In another bowl, whisk together the orange zest and coconut creamer and add to the dry ingredients. Stir quickly with a fork until the batter begins to cling together.

Having made scones before, I knew that the dough in the picture above was too wet and it was at that point that I determined that when making these scones gluten-free it is necessary to add an additional 1/4 cup of gluten free flour mix.  Once I added the additional flour, the scone dough was the perfect consistency.

Turn the dough onto a lightly floured surface and gently pat into an 8 inch square about 1 1/2 inches thick. Cut into four 4-inch squares, then slice each square crosswise to make 8 triangular scones (shown below) and cut each triangle in half again to make a total of 16 scones.

Set triangles on baking sheet lined with parchment paper or a Silpat sheet (what I used below). Using a pastry brush, lightly brush the tops with coconut creamer and sprinkle the tops with coconut sugar.

Bake for 15-18 minutes or until golden (mine took 15), then transfer to cooling rack.

I served my scones with Tart Cherry Jelly and the combination of the scones with the jelly was amazing.  This will be the perfect Christmas morning treat!

For a printable version of this recipe click here.



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November 5, 2011 · 1:30 pm

PUMPKIN PIE OATMEAL

I have been on a real oatmeal kick lately.  With the weather cooling off I find that oatmeal is the perfect Fall breakfast.  I love how easy it is to change the flavor of oatmeal with simple variations.  You may remember my past post for Banana Bread Oatmeal (click here for the post).  Here is my latest oatmeal creation that is now a permanent member of my oatmeal rotation.  The addition of the flax meal really gives this recipe a wonderful oatmeal/cream of wheat texture.   I just can’t seem to get enough pumpkin this time of year!

INGREDIENTS – Makes two smaller or one large serving

¼ cup old fashioned oats (GFree)
¾-1 cup water
½ cup canned organic pumpkin
½ cup applesauce (click here for my applesauce recipe)
½ tsp pumpkin pie spice
1 Tbs flax meal
Stevia or maple syrup to sweeten
 
Top with:
 
Raisins
Chopped walnuts
 

Place the first five ingredients (oats through pumpkin pie spice) into a pot and bring to a boil.  Once boiling, drop the temp to med-low and simmer until the mixture thickens (5-10 minutes).

Turn off the heat, add the flax meal, stir to incorporate, and allow the mixture to sit for a few minutes to thicker further.

Sweeten to taste and top with raisins, walnuts, and maybe a drizzle of maple syrup.

For a printable version of this recipe click here.

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October 20, 2011 · 7:24 pm

SO DELICIOUS COCONUT MILK – Holiday Flavors and Giveaway

The holidays came early to my house.  I received my first present of the season when FedEx dropped off So Delicious’s Seasonal Coconut Milk Beverages to my doorstep this morning.  So Delicious contacted me to tell me that the milks would arrive this morning and I seriously think the FedEx man must have thought I was coo coo because I was literally waiting at the door when he arrived.

OH MY GOSH they are good!  Then Nog is so flavorful and pours thick like a “real” nog does, but without the guilt and oodles of fat that accompany the dairy version.  When I was about 5 years old I consumed a half gallon of egg nog on my own and as you can imagine, I have avoided the dairy version like the plague since (I am shocked I did not have a heart attack right then and there!).  So Delicious has come to the rescue and provided me with an option that I like and does not conjure-up bad memories for me.  Yay!

As you can imagine, the Mint Chocolate is out of this world.  I think I will need to pour some into an opaque container so I can save some for myself since I know the kids are going to absolutely decimate it when they get home from school.  I so want to cook and bake with these milks!  I am thinking the kids will love the recipe for the Vegan Nog French Toast (breakfast tomorrow!).  I love that they included recipes on the carton.

The beverages will retail for around $2.99, which I consider to be very reasonable.  I know my fridge will be stocked with them.  Click here for nutrition information.  Click here for a store locator.

GIVEAWAY

So Delicious has generously provided the readers of Veggie Grettie with a nice giveaway… TWO coupons for a “FREE So Delicious Dairy Free item.” 

To Enter:

1.  LIKE the So Delicious Dairy Free Facebook Fan page (http://facebook.com/SoDeliciousDairyFree)

AND / OR

2.  FOLLOW them on Twitter (http://twitter.com/so_delicious)

3.  Come back to this post and leave me a comment letting me know you have LIKED their page and let me know which flavor you are most excited to try.

Nice and simple.

I will announce the two winners (each will receive 1 coupon) on Thursday of next week 10/27/11.

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Filed under Breads / Crackers / Muffins, Breakfast, Contests, Dessert, Giveaways, Gluten Free, Kid Friendly, Product Reviews, Pudding / Mousse, Recipes, Vegan, Vegetarian

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September 12, 2011 · 1:30 pm

CHOCOLATE CHIP SCONES – Raw, Vegan, and Gluten-Free

I subscribe to Raw Chef Judita’s Newsletter and at the end of her September Newsletter she included a recipe for Chocolate Chip Scones.   This recipe appealed to me because of it’s simplicity and let’s face it…because of the promise of ooey gooey chocolate in the morning.

I started soaking the oats in the morning and made the batter after dinner.  Once the scones were shaped they went into the dehydrator and were ready for us to eat when we woke-up.  We were all impressed by these scones.  Oftentimes “simple” rules!!!

Chef Judita also has some wonderful cooking classes on YouTube.  To check them out click here.

CHOCOLATE CHIP SCONES
Makes 8 servings

Soak time: 8-12 hours
Prep time: 10 minutes
Drying time: 7-8 hours (I did 12 hours & they were great!)

Equipment: Food processor and dehydrator

When these little delights come straight out of the dehydrator they taste just like fresh baked chocolate chip cookies. Absolute heaven. Hint: put them in the dehydrator before you go to bed so you have warm scones in the morning!

2 cups soaked oat groats (1 1/4 cups dry) , soaked 8-12 hours or overnight
3/4 cup soft medjool dates
1/2 cup unsweetened dessicated coconut
1/2 cup chocolate chips*
pinch of salt (optional)

*chop a raw chocolate bar into small chips (Fine & Raw is a good one) or use store bought organic chocolate chips. My favorite is Sunspire brand.

Place well drained oats into the food processor and process until oats break down and begin to stick. Scrape down sides with a spatula if needed.

Add dates, coconut and salt and process until mixture balls up into a dough.

Transfer to a mixing bowl and add in chocolate chips by hand. I suggest wearing disposable gloves for this so the chocolate chips don’t melt.

Place mixture in the center of a non stick surface and press dough into a  3/4” to 1” high round shape. A rolling pin is helpful for this.

Cut round into 8 wedges and separate pieces on a mesh dehydrator tray.

Dehydrate at 110 degrees for 7-8 hours. If you like a moist scone remove after 7 hours. If you like it chewier keep them in for 8 or more hours.

Delicious served warmed.

Will keep for 5-7 days in an airtight container in the refrigerator or one month in the freezer.

For a printable version of this recipe click here.

Images courtesy of http://rawjudita.virb.com/

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September 8, 2011 · 1:30 pm

GUEST BLOG – Ultimate Energy Bar Formula – The No Meat Athlete

I have been following Matt Frazier’s blog, the No Meat Athlete for some time now.  Matt is a running fanatic who is fueled exclusively by plants, thus the title, No Meat Athlete.  Matt ran his first marathon on 2002, but it wasn’t until he became a vegetarian that he qualified for the Boston Marathon.  He has since moved on to ultrarunning…we are talking 50K, 50 miles, and beyond (all fueled by a plant-based diet)!!!  If that is not inspirational, then I don’t know what is. Matt has great tips on his site for running and athletics in general as well as product reviews and recipes (He also sells really cute shirts).  Today Matt has graciously agreed to share his go to formula for energy bars.  We have all bought them, but did any of you realize how easy (and how much less expensive) they are to make at home?  Matt’s sister-in-law came-up with the winning formula.  What’s great about using a formula versus a recipe is how easy it is to customize it to each person’s taste…some people would go gaga for a chocolate peanut butter energy bar and other people would prefer a cranberry walnut bar…to each their own. Today’s Guest Blog will not disappoint.

The Ultimate Energy Bar Formula

 

INGREDIENTS

  • 1-pound can of beans, drained and rinsed (or 1.5 cups cooked beans)
  • ½ cup binder
  • ¼ cup sweetener
  • ¼ cup soft sweet fruit
  • 1 teaspoon of extract (optional)
  • 1 teaspoon of dry spice (optional)
  • ¼ teaspoon sea salt
  • 1.5 cups of oats (you can toast them if you want but I can’t tell the difference)
  • 1 cup dry base ingredient
  • 1 cup stir-ins

In a food processor, combine beans, binder, sweetener, soft fruit, extract, spice, and salt until smooth.  Add the oats and dry base ingredients and pulse just to combine.  Add stir-ins and pulse again just to combine.  If the consistency seems spreadable, you’re good.  If it’s too dry, add 1/4 cup of water; if it’s too runny, add an additional 1/4 cup of the dry base ingredient. Grease 13×9 pan with baking spray or rub with 1 tablespoon oil, then spread mixture into pan. Bake at 350 degrees for 15-18 minutes. Note: You’ll have the most success if you use unsalted, unsweetened versions of the ingredients, and control the sweetness and saltiness through the sweetener and added salt.

Recommended beans

  • White beans
  • Black beans
  • Pinto beans
  • Chickpeas
  • Adzuki beans

Recommended binders

  • Almond butter
  • Peanut butter
  • ¼ cup of ground flax seed mixed with ¼ cup water
  • Pureed pumpkin
  • Mashed avocado

Recommended sweeteners

  • Maple syrup
  • Brown rice syrup
  • Agave nectar
  • Honey (if you’re not vegan)

Recommended soft, sweet fruit

  • Applesauce
  • Mashed banana (about half of one)
  • Chopped dates (remove the pits!)
  • Crushed pineapple

Recommended optional extracts

  • Vanilla
  • Almond
  • Lemon
  • Coconut
  • Coffee

Recommended dry spices

  • Cinnamon
  • Ginger
  • Nutmeg
  • Cardamom
  •  Instant coffee

*For stronger spices like nutmeg and cardamom, use just a ¼-½ teaspoon and combine with less intense spices like cinnamon. Recommended dry base ingredient (a combination is usually best)

  • Protein powder (we’re fans of hemp, rice, and pea protein)
  • Brown rice flour
  • Spelt flour
  • Cocoa (max ½ cup)
  • Whole-wheat flour
  • Buckwheat flour

Recommended stir-ins

  • Shredded coconut
  • Dried cranberries
  • Raisins
  • Dried apricots
  • Chopped nuts
  • Cacao nibs
  • Dry cereal
  • Crushed pretzels
  • Chocolate chips

So that’s the basic formula! To help get you started, here are three variations Christine came up with.  For each of them, follow the same procedure from above for mixing and baking.

Example #1: chocolate black bean happy bars

  • 1 can of black beans, drained and rinsed (about 1.5 cups)
  • ½ cup almond butter
  • ¼ cup agave
  • ¼ cup mashed banana
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1.5 cups of oats
  • 1/2 cup cocoa + ½ cup brown rice flour
  • ½ cup shredded coconut + ½ cup raisins

Example #2: cranberry-pistachio protein bars

  • 1 can chickpeas, drained and rinsed
  • ½ cup binder: ¼ cup of ground flax seed with ¼ cup water
  • ¼ cup agave nectar
  • ¼ cup applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon of cinnamon
  • ¼ teaspoon salt
  • 1.5 cups of oats
  • 1 cup vanilla protein powder
  • ½ cup pistachios + ½ cup dried cranberries

Example #3: maple pumpkin health bars

  • 1 can of great northern beans, drained and rinsed
  • ½ cup pureed pumpkin
  • ½ cup maple syrup (Christine used more maple syrup in place of the sweet fruit here, for more maple flavor)
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1.5 cups of oats
  • 1 cup spelt flour
  • 1 cup raisin bran cereal

So there you go, three examples to get you started.  But really, the point is for you to create your own, using the basic formula as the framework.  So I hope you’ll do that, and let us know what you come up with! Photo courtesy of the No Meat Athlete. Click here to read the original post.

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August 31, 2011 · 1:30 pm

BOOK REVIEW – The Art Of Raw Food

I read cookbooks like novels and absolutely devoured The Art of Raw Food.  The information provided within the book is so eloquent and the photography is so simple and striking.  I have always loved the Danish design aesthetic of clean uncluttered lines and it really comes through in the styling of this book.

I fear that I neglected my husband for a few night as I read this book cover to cover.  Usually after we put the kids to bed it is “our” time to watch a little TV (House Hunters International is high on the list) and hang-out together, but I totally blew him off (sorry honey!) as I escaped into the world of raw food created by Jens Casupei and Vibeke Kaupert.

I appreciate the fact that this book is not just a cookbook (though we all know I love cookbooks in any form).  The first 39 pages of The Art of Raw Food are dedicated to educating the reader about raw food by explaining what raw is and why it is important to consume raw food.  In the Preface Jens mentions, “When writing this book, I reverted to a very basic question, a question that has lingered in the back of my mind at various stages of my life: Does it enrich me?”  It is clear that the recipes in the book are meant to enrich, satisfy, and energize our bodies naturally.  I think we often forget that while food is a HUGE source of enjoyment for us, it is primarily meant to sustain us by providing our bodies with the nutrients it requires to function.  Jens and Vibeke have written a book and recipes which show us that enjoyment and nutrition can go hand-in-hand.

There were so many recipes I wanted to try while reading through the book.  The breakfast porridge and muesli recipes called to me strongly and did not disappoint.  I am now a big fan of making oatmeal the raw food way.  It is a simple as soaking oatmeal in water for 1-3 days and mixing it with dates, cinnamon, raisins, and a pinch of salt. I learned in the cookbook that “soaking the oatmeal makes it easier for your body to digest the porridge and thus absorb the nutrients.”  For those of you interested in the recipe specifics:

YUMMY OAT PORRIDGE

2 cups (5 dls) oatmeal, soaked for 1-3 days (change water and rinse at least once a day) 

1/2 cup (1 dl) dates, pitted

1/2 Tbs cinnamon

1 pinch salt

3/4 cup (2 dls) raisins

Drain oatmealand pour into a food processor, add dates and cinnamon, and blend to the desired consistency.  Season with salt and mix in the raisins.

Serve as is or add extra fruit such as slices kiwis or strawberries.

If the dates are too dry, it is a good idea to soak them for a few hours before use. (you can keep the soak water to use as a sweetener in a smoothie.)

You can vary the taste by adding almonds (soaked overnight) or coconut flour.

The lunch/dinner recipes, soups, smoothies, and dessert recipes tickled my taste buds too.  I am always looking for new ways to incorporate the plethora of veggies from my garden into new recipes.  Along those lines…

My tomato plants are taking over the world and I have been making all sorts of plans for consuming the gazillion tomatoes I will be harvesting.  When I came across the recipe within the book for Stuffed Tomato Hors D’oeuvres I was thrilled because I had never really thought of stuffing my tomatoes with pates and left-overs and it is something that works for so many different sizes of tomatoes.  I now have visions of beautiful cherry tomatoes stuffed with olive tapenade, pesto, egg-less salad, quinoa salad (click here for my recipe), etc.  The possibilities are endless!

This un-cookbook has definitely earned a permanent spot on my bookshelf.

Recipes are from The Art of Raw Food: Delicious, Simple Dishes for Healthy Living by Jens Casupei and Vibeke Kaupert, published by North Atlantic Books, copyright © 2011 by Jens Casupei and Vibeke Kaupert. Reprinted by permission of publisher.

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April 26, 2011 · 1:15 pm

APRICOT OATMEAL – TO GO

I am always trying to think of ways to get my family out the door in the morning (on time) without sacrificing a healthy breakfast.  That goal is what inspired this recipe.  My daughter is an oatmeal addict, so on the weekends I make a batch of these and then during the week when we are running late (which is often lately…she must be growing because she keeps sleeping-in!) I grab a few of these and she eats them on the way to school.

As you can see from the picture above, the texture of these muffins is the same as thick oatmeal and not like a typical muffin. 

INGREDIENTS – Makes 12

1 cup old fashioned oats (I used Bob’s Red Mill Gluten Free Oats)

2 ½ cups water

½ cup applesauce (I used my crock pot applesauce)

1 tsp  Frontier Natural Products Vanilla

½ tsp almond extract

4 stevia packets

1/3 cup oat bran

10 dried apricots, finely diced

3 dates, chopped

2/3 cup almond flour

coconut or grapeseed oil

 ~

Preheat oven to 325°.

Place the oats, water, applesauce, vanilla, almond extract, stevia, and oat bran in a pot and cook until thick (about 5-10 minutes).

Add the apricots, dates, and almond flour.  Mix well. 

Turn off the heat and place the lid on the pot.  Let sit covered for 10 minutes to thicken even more.  

*** If you want the dates and apricots to be more firm, add them now vs. earlier ***

Grease muffin tins with oil.  Scoop the oatmeal mixture into the muffin tins.  Push down the top of the oatmeal so it is flat.

Bake for 40 minutes (turning half-way through bake time).  Cool for 10 minutes and then place on racks to cool to room temperature.

 

Store the oatmeal in the fridge once cooled.

For a printable version of this recipe click here.

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February 10, 2011 · 2:56 pm

MAPLE ALMOND GRANOLA

Granola is so very easy to make and so yummy!  I definitely treat this granola as a “treat” due to the amount of maple syrup in it, but I really enjoy it when I do have it.  One of my favorite desserts is warm Chunky Crock Pot Applesauce topped with the Maple Almond Granola.

Years ago I got this Earthbound Farms Famous Maple Almond Granola recipe from the Costco Connection…it’s a real winner.  If you have kids, they will love to help you make this granola and will really enjoy getting their hands dirty!

I usually double the recipe below (i.e. 9 cups oats).  NOTE – If you double the recipe, it will take approximately 1 hour to 1 hour 15 minutes to cook.

INGREDIENTS
4-1/2 cups (18 ounces) old-fashioned rolled oats (not instant) (I buy Gluten Free Oats)
3/4 cup (3 ounces) raw sunflower seeds
1-1/2 cups coarsely chopped raw almonds
2 tablespoons ground cinnamon
1-1/4 cups pure maple syrup, preferably Grade A dark amber (I use 1 cup)
1/3 cup canola oil (I use coconut oil)
1 cup Earthbound Farm Organic raisins
I added 2/3 cup of shredded coconut
~

Position a rack in the center of the oven and preheat to 325 degrees F.

Place the oats, sunflower seeds, almonds, and cinnamon in a large bowl and stir to combine.

Dry Ingredients

Add the maple syrup and oil, and stir until all the dry ingredients are moistened.

Pour in the Wet Ingredients

Mix the Wet and Dry Ingredients

Mom and Daughter Kitchen Time

A Girl Has To Clean Her Hands!

Spread the granola on a 17 x 12 x 1-inch rimmed baking sheet. Bake until the granola begins to brown, about 25 minutes.

Put In The Oven

Stir the granola with a flat spatula and continue to cook until it’s light golden brown, dry, and fragrant, about 15 to 20 minutes more. Stir the granola at least once more, and watch it carefully during the final minutes because it can burn quickly (It will take longer to cook if doubling the recipe…mine takes about 45 minutes).

Mix Periodically While Cooking

Place the baking sheet on a cooling rack. Add the raisins and stir to combine, then allow the granola to cool completely.  I lay out the granola flat on my island to allow it to cool.

Add In The Raisins

All Mixed

Lay It Out to Cool and Crisp

Transfer the granola to an airtight container and store at room temperature for up to 1 month, or in the freezer for up to 3 months.

Homemade Granola

For a printable version of this recipe click here.

Cooking photos taken by photographer Tony Tseng

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February 1, 2011 · 4:32 pm

RAW MAPLE APPLE CINNAMON SCONES

Raw Maple Cinnamon Apple Scones

Raw Maple Cinnamon Apple Scones

 

INGREDIENTS

Makes 16 scones 

4 apples

2 cups almond pulp (from making almond milk)

2/3 cup ground flax meal

2/3 cup water

2/3 cup raisons

1/4 cup coconut sugar

1/4 cup maple syrup

1 Tbs. cinnamon

~

Quarter the apples and remove the core.  Cut the apple quarters in thirds and place them in the food processor to turn it into raw applesauce.  You may need to stop occasionally and scrape down the sides.

Put the Apples in the Food Processor

Put the Apples in the Food Processor

In a small bowl combine the flax meal and water.  Allow this mixture to sit and congeal (this is what will bind the scones together).

Add Water to the Flax Meal

Add Water to the Flax Meal

Allow the Mixture to Congeal

Allow the Mixture to Congeal

In a large bowl combine the almond pulp and flax mixture.   Mix thoroughly. 

Add the Flax Meal to the Almond Pulp

Add the Flax Meal to the Almond Pulp

Add the applesauce to the above mixture and mix well.

Mix in the Applesauce

Mix in the Applesauce

Now add the cinnamon, coconut sugar, maple syrup, and raisons.  Mix thoroughly.

Add the Remaining Ingredients

Add the Remaining Ingredients

Measure out 1/3 cup of the batter and form it into a scone (I use a large ice cream scoop). 

Measure Out 1/3 Cup

Measure Out 1/3 Cup

Form the Scones

Form the Scones

Formed Scone

Formed Scone

Place the scone on the mesh sheet of your dehydrator.  Do the same with the remainder of the batter.

Formed Scones on Mesh Sheets

Formed Scones on Mesh Sheets

Dehydrate at 140° for 2 hours.  After 2 hours flip over the scones and then turn the dehydrator down to 115°.  Dehydrate for 3-4 hours more. 

Put in the Dehydrator

Put in the Dehydrator

I keep the scones in the freezer…they defrost fast.

Raw Maple Cinnamon Apple Scones

Raw Maple Cinnamon Apple Scones

 

For a printable version of this recipe click here.

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January 25, 2011 · 5:33 pm

CHUNKY CROCK POT APPLESAUCE

This recipe is sure to be a big hit with your family.  My kids claim that it tastes just like apple pie.  My favorite thing about this applesauce recipe is its simplicity…2 ingredients!

I use 6 pounds of apples whenever I make this recipe because I figure if I am going to make it I might as well make a bunch, but you can easily make a smaller batch.  When I make this recipe I put some of the applesauce in the refrigerator and I vacuum pack the rest of it with my Foodsaver (that I bought at Costco years ago) and put it in the freezer.

 

INGREDIENTS

6 pounds organic apples
organic cinnamon to taste
 

Peel the apples, quarter them, and remove the core.  Dice the quartered apples into 3-4 pieces each.  I make this whole process even easier by using apple peeler/corer like THIS one and then quartering the peeled and sliced apple.   Place the apple pieces into the crock pot.  Sprinkle desired amount of cinnamon onto the apples (I use about 2 Tbs.).

Cook on high for 4 hours or low for about 6.  Once the apples are tender, mash them until the applesauce reaches the texture you prefer (we like it a bit chunky).

This applesaucee is good on its own either warm or cold.  I personally love to have it for dessert with granola sprinkled on top (click HERE for one of my favorite granola recipes)!!!

For a printable version of this recipe click here

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