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

Garlic, Lemon, Parsley, Tahini Salad Dressing | Recipe

This creamy, tart salad dressing is packed with flavor and nutrient-rich ingredients. Here we’ll take a closer look at three key ingredients in this recipe: parsley, lemon, and garlic.

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parsley

Parsley en Perpetua

Parsley is one of my favorite herbs because it is affordable, accessible, and an easy way to add freshness to any dish. This nutrient-rich herb is packed with Vitamins A, C and K. Parsley also contains minerals like magnesium and potassium, essential to a balanced diet.

This recipe utilizes a cup of parsley, which serves to balance out the heaviness of the tahini and rich olive oil.

When shopping for parsley, look for the flat leaf Italian parsley. This varietal provides much better flavor than the curly parsley, commonly used for garnish in restaurants.

To read more about parsley, click here.

lemons

Luscious Lemon

Lemon is a citrus fruit, and as a citrus, contains notable amounts of Vitamin C. Additionally, it is cleansing to your gut and supports digestion. In this recipe I use whole lemon, mostly skinned but including some peel.

Additionally, lemons contain a high amount of soluble fiber, which can have a detoxifying effect in cleansing out your system (if you know what I mean).

The peel and white part of the lemon (called the pith) contains the highest concentration of nutrients, therefore I make an effort to include it wherever possible! However, it can be quite bitter, so adjust the amount of pith used to your preference.

garlic

Gotta have that Garlic

We all love garlic right? Garlic breath not so much. However! Consuming garlic raw provides the highest concentration of nutritional benefits. Some have even claimed that it reduces blood pressure, lowers cholesterol and reduces the risk of heart disease. I’d say garlic breath is a small price to pay for all those benefits!

If you are still wary of consuming raw garlic at lunch time, never fear. You can easily swap roasted garlic for the raw garlic in the recipe.

For a full report on the benefits of raw garlic, click here.

tahini

What is tahini anyways?

Tahini is ground sesame seed paste. Tahini is one of the key ingredients in hummus. On it’s own, tahini can be quite bitter, which is why it makes for a dynamic ingredient to incorporate in sauces, dips, and in this instance, a salad dressing!

Some tahini is made with hulled sesame seeds, some aren’t; similarly, some are made with raw sesame seeds, and others with roasted. If this is your first tahini encounter, I’d recommend starting with the Organic Tahini from Trader Joe’s and venturing out from there.

Big batch does it best

This recipe yields approximately 20 ounces of salad dressing, or about 10 servings. That’s enough for two people to eat a salad five days in a row, which makes this an ideal meal prep salad dressing recipe!

With about 15 minutes of prep time, this Garlic Tahini Salad Dressing is easy to put together and can be made in a pinch. Drizzle over your favorite salad and enjoy!

Garlic Tahini Salad Dressing – V, GF, Raw

This creamy, tart salad dressing is packed with three key ingredients for maximum flavor and for improving your health.
Recipe yields enough for 10 servings (approximately 20 ounces). This will keep well in the refrigerator.
Prep Time 15 mins
Total Time 15 mins
Course dressing, lunch, Side Dish
Cuisine American, Mediterranean
Servings 10 servings

Ingredients
  

  • 1 cup fresh parsley packed, stems removed
  • 8 cloves fresh garlic peeled. (substitute roasted garlic if desired)
  • 3 tablespoons tahini
  • 2 tablespoons mustard dijon preferred
  • cup sunflower or avocado oil
  • cup extra virgin olive oil
  • cup cold water
  • cup white balsamic vinegar
  • 1 teaspoon salt (add more to taste)
  • teaspoon black pepper (add more to taste)
  • ½ whole lemon skinned, small in size. incorporate a small amount of peel if desired.
  • drizzle of agave syrup or honey if desired.

Instructions
 

  • Stir tahini well.
    It's common for tahini to become separated in the jar, with the oil settling on top and solids on the bottom. Stir well before measuring.
  • Cut lemon in half. Remove seeds from the half you plan on using in the recipe.
    To skin the lemon, place the cut (flat) side of the lemon on a cutting board and gently cut the skin off, making sure you are cutting down and away from your fingers. Leave as much (or as little) skin on the lemon as you'd like.
  • Add all ingredients to a blender or large food processor. Blend until smooth.
    To make the dressing without a blender: Finely mince the garlic, parsley and lemon. Combine all ingredients into a large jar and shake well until combined.
  • Taste and adjust the seasoning.
    If you find it bitter, add a pinch of sugar or drizzle of honey.

Notes

  • If you prefer a thicker dressing, omit the water. You can always add more later to reach your desired consistency.
  • For a less pungent garlic flavor, roast the garlic before adding it to the blender.
Keyword dairy free recipe, no sugar recipe, raw recipe, salad dressing, sugar free recipe, sugar free salad dressing, tahini dressing, vegan recipe, vegan salad dressing

Tried this recipe? Tell us how you liked it in the comments below!