Stovetop AppleSauce | Recipe (Sugar Free Option)

This applesauce recipe provides a guideline to make easy, homemade applesauce. Adjust sugar and spices to your own tastes. Cut the apples according to how long you have to cook it, and how chunky (or smooth) you’d like your applesauce. Tastes great, simple to prepare and way better than store bought!

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No Water Added

Cook the apples low and slow in a covered sauce pan. This eliminates the need to add water to the applesauce, which dilutes the flavor, and often facilitates the need for more sugar.

apples

As Sweet As You Like It

Feel free to adjust the recipe to your tastes. Add more sugar if you’d like, or eliminate it completely for a delicious sugar-free treat.

Use any apples that you prefer. I prefer a gala or fuji for best flavor and sweetness. Taste a slice of the apples you will use. This will help determine how much sweetness will need to be added to the applesauce.

applesauce

Chunky or Smooth

Just like peanut butter, everyone has their own preferences when it comes to applesauce. Whether you like it smooth or chunky, this recipe has you covered. Slice your apples into large chunks and forgo the mashing for a satisfyingly chunky applesauce. Or dice smaller apple pieces and mash (or blend/food process) well at the end for a silky smooth applesauce treat.

applesauce

So Versatile You Can Eat It At Every Meal

Here’s a few ideas to serve and enjoy your tasty homemade applesauce:

  • Spooned over some oatmeal, topped with sliced almonds
  • Mixed with savory spices and served with pork chop
  • Layered with yogurt and granola for a filling parfait
  • Sealed in puff pastry for easy, flaky hand pies
  • On the side with some hot, fresh potato pancakes
  • Enjoyed straight from the jar as a midnight snack
yogurt, granola, and applesauce parfait
Decadent yogurt, granola, and applesauce parfait.

Stovetop Apple Sauce

This applesauce recipe provides a guideline to make easy, homemade applesauce. Adjust sugar and spices to your own tastes.
Cut the apples according to how long you have to cook it, and how chunky (or smooth) you'd like your applesauce.
Tastes great, simple to prepare and way better than store bought!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Side Dish
Cuisine American

Ingredients
  

  • 4-6 apples any variety you prefer
  • 2 teaspoons lemon juice fresh or bottled
  • 1 tablespoon your favorite sugar granulated, brown or monkfruit (optional)
  • 1-2 teaspoons ground cinnamon
  • 1-2 teaspoons ground nutmeg

Instructions
 

  • Peel and core the apples. Slice and dice into medium-sized chunks. The smaller the chunks, the faster the applesauce will cook down.
  • Add apples to a saucepan over medium heat. Add lemon juice. Cover pan with lid and let cook 10-15 minutes.
    The heat will release the apple's natural juices. This eliminates the need to add water to the pan. Just ensure the pan is not too hot so the apples don't burn. Stir occasionally.
  • Once the apples begin to release their juices and start to soften, add in sugar (optional), cinnamon and nutmeg. Cover pan again and let cook down another 10-15 minutes.
  • Test the apple's doneness by poking with a fork. If the fork slides easily, they are ready.
    If not recover and cook an additional 5-10 minutes until ready. The cooking time of the apples depends on the type of apple and how large the pieces were cut.
  • To mash or not to mash. If you prefer a smoother applesauce consistency, you can now mash the applesauce into a smooth paste or use an immersion blender.
    If you prefer chunkier applesauce, no need to mash.
  • Taste the applesauce and adjust spices if desired. If it needs a touch of sweetness, add agave or honey. Feel free to add more spices if desired.
  • Let cool and store in an airtight jar in the fridge.

Notes

  • Use a six-section apple slicer to make coring the apples a breeze. Leave slices in their larger size or cut in half for faster cooking time.
  • The smaller the apple slices, the faster they will cook. 
  • Add additional spices like all-spice or ginger if you’d like.
  • Use honey or agave in place of sugar, or go sugar-free!
  • If not using sugar, start with 1 teaspoon of lemon juice and increase if desired.
Keyword applesauce, chunky applesauce, gluten free recipe, smooth applesauce, stovetop applesauce, sugar free recipe, vegan recipe

Simple Sugar-Free Crepes | Recipe

Easy sugar-free crepes make a great base for a delicious breakfast, dinner or side dish! Make them sweet or savory depending on your toppings of choice.

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A Crepe for Everyone

This recipe was designed as a blank canvas. No vanilla, sugar or other flavoring is added to the crepes, making them to perfect vessel for any topping. Literally, anything. The sky is the limit!

crepes with whipped cream

A fun way to do crepes is with a crepe bar. Set out a plethora of topping items and everyone gets to make their own. Here are some ideas to set up your own crepe bar at home:

  • Jams, Jellies and Preserves
  • Peanut Butter
  • Cream Cheese
  • Butter
  • Brown Sugar
  • Powdered Sugar
  • Cherries and Berries
  • Banana
  • Whipped Cream
  • Poached Pears
  • Baked Apples
  • Cheddar, Parmesan, or Mozzarella Cheese
  • Ham
  • Prosciutto
  • Scrambled Eggs
  • Lemon Zest
  • Chocolate Syrup

Not your Average Crepe

Originally, I made these crepes as a featured weekend breakfast. I wanted them to be a bit heartier than your average crepe, with a secret sprinkling of protein. That’s where the almond flour comes in.

crepe on a plate

Because of the almond flour, these crepes have more of a bite than your average, tissue-paper-thin crepe. They’re more filling and naturally flavorful as well, without having an overbearing almond flavor.

Make it a Gluten-Free Crepe

To make these crepes gluten-free, swap the all-purpose flour for a gluten-free all-purpose flour.

I wouldn’t recommend making them only with almond flour, as they may come out too heavy to be enjoyable as a flexible crepe.

crepe on a bird plate

Layer it up

Crepes have a tendency to stick together when fresh out of the pan. Stack your finished crepes on a plate with a paper towel between each layer as you cook them. Or, use an empty sheet pan, lay the crepes out flat and use a sheet of wax paper between layers.

layered crepes on a plate

Swirl it Good

The secret to making crepes is all in the swirl. Hold your pan off the heat when you add the batter to the pan, and swirl as soon as you begin pouring in the batter.

Only add more batter to the pan if you absolutely cannot cover the entire surface. Otherwise, use the back of a spoon (preferably a plastic, not metal, spoon) to smooth the batter out and create one even thin layer.

Simple Sugar-Free Crepes

This basic crepe recipe is made with pantry ingredients, ready in 15 minutes and can be topped with anything your heart desires! The crepes are sugar-free, which means they can easily be made sweet or savory depending on your tastes. The almond flour makes these crepes more filling than the average crepe without weighing them down.
See the recipe notes for crepe topping suggestions!
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Dessert, Main Course
Cuisine American, French
Servings 12 crepes

Ingredients
  

  • ¾ cup all-purpose flour
  • ¼ cup almond flour
  • ½ cup milk almond or oat milk works great!
  • ¾ to 1 cup water start with ¾ cup and add more as needed to thin out the batter
  • ¼ teaspoon salt
  • 2 tablespoons butter melted

Instructions
 

  • In the microwave, or on the stovetop, melt the butter. Set aside to cool.
  • Whisk eggs, milk, water and salt in a large mixing bowl. Add almond and all-purpose flour, then the butter.
    Ensure the butter has come to room temperature before adding it to the batter.
    Whisk until smooth.
  • The batter should be smooth and runny, not thick. Thinner than pancake batter. Add more water if needed.
  • Heat a 6" frying pan over medium high heat. Add a spot of butter to the pan if it is not nonstick.
  • Holding the pan at a slight angle, pour approximately ¼ cup of batter into the pan. Swirl immediately, coating the entire bottom of the pan.
    Use the bottom of a spoon to gently spread the crepe out if needed. Try to keep the crepe thin by spreading the batter out evenly.
  • Let the crepe cook for about two minutes, until the bottom is a light, golden color. Using a flat spatula, flip the crepe over to cook the other side.
    Typically, the second side cooks in less time than the first side.
  • Stack crepes on a plate with a paper towel in between each.
  • Serve warm.
    To reheat the crepes, Microwave for 30 seconds or warm in a low-heat oven.

Notes

Sweet crepe ideas:
  • Jams and Jellies
  • Peanut Butter
  • Butter
  • Brown Sugar
  • Berries
  • Banana
  • Whipped Cream
  • Powdered Sugar
  • Lemon
Savory crepe ideas:
  • Ham
  • Scrambled eggs
  • Cheese
  • Proscuitto
  • Cream Cheese
Keyword crepe recipe, crepes, easy crepe recipe, sugar free crepe recipe, sugar free recipe

Best Thanksgiving Meal Plans for Everyone – Vegan, Vegetarian, Gluten-Free, Sugar-Free, Dairy-Free

Making a holiday feast that satisfies everyone’s dietary needs can be challenging. But it doesn’t have to be! We’ve searched the internet for the best Thanksgiving Meal Plans for everyone, including plans for Vegan, Vegetarian, Gluten-Free, Sugar-Free and Dairy-Free.

Don’t forget dessert! We’ve also included our favorite picks for Sugar-Free and Vegan desserts to make the holiday meal complete.

Disclaimer: This post is not sponsored in any way and based on personal opinion. Here at Edible Ink, we want to help make your holidays as best (and simple) as they can be, with no strings attached!

Skip to a specific menu:

Vegan Thanksgiving Menus

Mel at A Virtual Vegan goes above and beyond with her Vegan Thanksgiving Dinner Menu, including a shopping list to make preparations for the big day a breeze! Plus a timeline to make cooking a full feast manageable. Dishes include:

Get the full printable Thanksgiving Dinner Menu with Timeline and Shopping List at A Virtual Vegan.

group of people making toast
Photo by fauxels on Pexels.com

No doubt, large gatherings have been a rare occurrence this year. If your holidays are less grand feasts and more intimate dinners for two, the Vegan Thanksgiving Dinner for 2 may be your ideal menu. Set up as a “choose your own adventure’ of a menu complete with cooking tips, this meal plan is great for small gatherings, or just you and your significant other. Dishes include:

Gluten Free Thanksgiving Menu

Packed full of gluten-free Thanksgiving options, this Easy, Gluten-free Thanksgiving Menu satisfies every celiac’s holiday food cravings! Here, turkey is still on the menu, with modifications to cornbread, biscuits and gravy. Dishes include:

alcoholic beverages close up cuisine cutlery
Photo by Flo Dahm on Pexels.com

Vegetarian Thanksgiving Menu

Vegetarian food blogger Cookie and Kate provides a list of 33 Vegetarian Thanksgiving Recipes to make your own meat-less feast. No need for Tofurkey with delicious, whole food dishes like:

food grapes delicious snacks
Photo by Daria Shevtsova on Pexels.com

Dairy Free Thanksgiving Menu

Nothing makes a lactose intolerant person happier than a big bowl of dairy free mashed potatoes! This list from Cook Nourish Bliss includes a slew of dairy free classic Thanksgiving sides, as well as a few dairy free Thanksgiving desserts. Dishes include:

For more dairy-free Thanksgiving side dishes, check out 19 Dairy Free Thanksgiving Side dishes from the Nosher:

Easy Thanksgiving Menu

How about a super simple Thanksgiving Menu this year? Instead of roasting the whole turkey, try a juicy Turkey Breast from A Head of Thyme. More recipes include:

person holding a roasted turkey
Photo by Ekaterina Bolovtsova on Pexels.com

Sugar Free Thanksgiving Desserts

For the ultimate list of sugar-free desserts, check out this compilation from Diabetic Gourmet. Recipes include:

Vegan & Gluten Free Thanksgiving Desserts

Easy, vegan, and for some, gluten free! This list of 28 Easy Vegan Thanksgiving Desserts is sure to have something for everyone. So go ahead, make two! Recipes include:

What are your Thanksgiving plans this year? Are you using any of the meal plans listed here to craft your ultimate Thanksgiving feast? Let us know in the comments below! Like, share and subscribe and don’t forget to tag Edible Ink!

Happy Feasting!

A basket of pao de queijo

Pão De Queijo : Brazilian Cheese Bread | Recipe

Oh yes. Today we’re making the traditional Brazilian staple: pão de queijo. Literally translated, it means “bread of cheese” and really, that’s a great description. Soft, fluffy small rounds of cheesy goodness. Let’s get started!

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a basket of brazilian pao de queijo cheese bread

What is Pão de Queijo?

Simply put, pão de queijo is a small cheese puff bread. It’s typically served with most meals in Brazil and eaten for breakfast.

There’s no exact written history of pão, of course, but it’s believed that, around 1700, women who were enslaved typically made pão de queijo for farmers (don’t forget, Brazil was a Portuguese colony before it gained independence in 1822).

Pão de quiejo become a staple of Brazilian cuisine since, growing in popularity. You can now even find frozen versions of pão available in big stores like Costco.

One of the more distinguishing features of pão de queijo is it’s flour — commonly known to us in the US as tapioca starch. Wheat crops didn’t grow well in the northern region of Brazil, where warm weather made growing the grain difficult. Instead, ground, dried cassava root was used in place of flour.

another delicious plate of pao de quiejo brazilian cheese break

Cassava root aka tapioca starch

Cassava is an incredibly drought-tolerant plant, making it a favorite crop of warmer, tropical regions. In the United States, cassava is also called:

  • Yuca
  • Manioc
  • Brazilian arrowroot

Cassava root is made into cassava flour, which is also called tapioca starch. These alternative names are useful to know when you are shopping for the ingredients to make your very own pão de queijo!

Cassava flour possesses a unique, almost gelatinous quality when baked. Combined with the melted cheese, the pão de queijo becomes impossibly soft, fluffy and chewy!

Once we got the hang of it, we made pão de quiejo en masse

Tried and tested Pão de Queijo recipe

Let’s get personal for a moment. My dad’s side of the family is very familiar with Brazil and its cuisine. In fact, he lived there with my grandparents during his teenage years. So, it was a natural place for a family reunion.

In 2017, we all went down to Brazil! That’s where I tried pão de queijo for the first time, along with my husband and my parents. Brazil has incredible food, including mousse de maracujá (passion fruit mousse) and of course, the Churrascuria (Brazilian barbecue).

When we returned home, we began testing recipes to replicate the impossibly perfect pão de queijo we had in Brazil. Seriously, it seemed no matter where we went, it was perfect every time!

While we didn’t have access to the specific cheese typically used to make pão (meia cura/minas cheese), we found this substitute combination works beautifully! The sharp saltiness of the parmesan balances well with the mild, gooeyness (yes its a word) of the mozzarella.

For best results, buy the cheese whole and grate it yourself. Pre-shredded cheese sometimes gives off a chalky flavor.

Another non-traditional note: while pão de queijo is typically formed and placed in rounds on a baking sheet, I found it easier to place the dough inside mini muffin tins. The tins helped the pão hold their shape, and made the shaping process much faster than if we were to shape them by hand. Not traditional, no, but effective? Yes.

Enjoy!

A basket of pao de queijo

Pão de Queijo

Lauren Harvey
A traditional Brazilian bread, pão de queijo is easy to make with this straightforward recipe. Parmesan and Mozzarella replace authentic Brazilian cheese that is difficult to find in the United States. The result is a delicious, chewy, puffed cheese bread!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish, Snack
Cuisine Brazilian
Servings 30 pão

Equipment

  • Stand mixer
  • Mini muffin tin or baking sheet
  • Saucepan

Ingredients
  

  • 1 ½ cup parmesan cheese, grated
  • 1 cup Mozzarella cheese, shredded
  • 1 ¼ cups milk
  • ½ cup water
  • ¼ cup + 2 tbsp oil
  • 2 tsp salt
  • 4 cups tapioca flour
  • 1 tsp baking powder

Instructions
 

  • If you purchased pre-grated cheese, skip to next step.
    Grate the parmesan and shred the mozzarella. After measuring out the required amount, you can mix the cheeses together in a bowl and set aside.
  • Preheat oven to 400°F.
  • Set up your stand mixer so that it's ready to go for the next step. Add the tapioca flour and baking powder to the bowl of the mixer.
  • In a medium-sized saucepan, combine the wet ingredients (milk, water, oil and salt). Cover and bring to a gentle rolling boil over medium heat. Once boiling, pour over the flour in the mixer.
  • Turn on the mixer and mix on high until the tapioca flour and wet ingredients are well-incorporated. It will have a stretchy, sticky texture that is to be expected.
  • Add eggs one at a time. To make things easy, you can crack the two eggs into a small bowl and whisky gently. Pour this in a slow steady stream into the mixer on medium-high speed. Allow the eggs to incorporate in small increments before adding more.
  • Repeat a similar process with the cheese. Working in small batches, add the cheese into the batter slowly until fully combined.
  • Spray your mini muffin tin with non-stick spray. Using a small scoop or spoon, scoop the batter into the muffin wells.
  • Bake for 15-20 minutes, until puffy and golden.

Notes

This recipe was adapted from Olivia’s Cuisine
Keyword Brazilian Cheese Bread, Cheese Bread, Pão de Queijo

Have you ever had pão de quiejo? How did you enjoy this recipe? Let us know in the comments below!