If all the fall apple picking leaves you with more apples than you know what to do with,
put them to use with this easy, yet decadent homemade chunky applesauce. Low in sugar, but big on flavor with a hint of sweetness, you can eat it by itself, use it to top your oatmeal (or pancakes!) or enjoy with a dollop of your favorite whipped topping. (One friend suggested using it as apple pie filling because it was so tasty!) The secret ingredients are a Granny Smith apple and … Chinese Five Spice, a blend of cinnamon, anise, fennel, cloves, and <gasp> pepper!
However you choose to indulge, you can do it without the guilt with this one!
A variety of 5-6 apples, including one Granny Smith (for tang)
1/2 cup of water
1 1/2 Tbl. Chinese five spice
3 Tbl. date sugar
1/4 tsp sea salt
Peel the apples.
Core, then coarsely chop.
Place all the ingredients into a pot on the stove on medium heat, cover and cook until soft (about 25 minutes).
Stir occasionally to ensure the applesauce doesn’t get too hot or stick to the bottom; if it sticks, add a little more water and stir.
If you want a smoother consistency, put into a food processor or blender after it cools and blend until you reach your desired consistency. Make sure the applesauce has cooled though!
This recipe is one of my absolute favorites! It’s been in the family for a few generations, if you can believe it, and it’s remarkably easy, gluten free and healthy! (No, really.)
One head of cauliflower
Italian seasonings of your choice; I enjoy:
1 Tbl of basil
1 tsp of oregano
1/2 tsp garlic powder or 2-3 garlic cloves minced
1/2 tsp salt
1 tsp black pepper
1/4 cup olive oil
1/2 cup gluten free flour or gluten free bread crumbs
2 Tbl Parmesan cheese (optional)
Multiple mixing bowls
Mid to large size frying pan
Tongs (a fork will also do!)
Whisk (or another fork)
Heat half of the oil in the pan on medium heat.
Watch the oil; you do not want it to burn!
Chop (or break) the cauliflower into medium-sized florets and steam.
In a mixing bowl, beat the eggs with the Italian seasonings. Include the Parmesan, if you’d like.
In a separate bowl, mix the salt and pepper with the flour.**You are now going to start dipping the cauliflower into each of these mixtures then “frying.” To make it easier with less clean-up, set up your bowls near the stove and put them in this order: cauliflower // egg mixture // flour**
Test the pan to make sure it’s hot by sprinkling a little water into the pan. If it doesn’t sizzle, turn up the heat then check again in 1-2 minutes; once you hear a sizzle when dropping in water, you’re good to go!
Fork each cauliflower floret, coat in the egg mixture, then coat with the flour or breadcrumbs. Drop into the pan.
Using the tongs or fork , turn the cauliflower over once it’s browned and crispy on one side. You may only need to turn it twice; other times, you’ll need to turn it 3 times to make sure you get all the sides.
Repeat for each floret; put as many in the pan as you’d like leaving enough room that they aren’t on top of each other.
Once all the florets have been fried, plate and serve! They are delicious as a side item, or just on their own at any time of the day. (Even breakfast!)
A few other tips:
If you’re looking to cut carbs, you can skip the flour/breadcrumb step and, instead, steam the cauliflower florets, put into a pan and pour the egg mixture over them. Let it sit for a little bit until the egg sets, then flip them (either individually or as an omelet.)
You can also follow steps 1-6 above, but then bake in the oven at 350 until browned if you’d prefer rather than frying.
We’d love to hear how you enjoy and any tweaks you try to make this your own recipe! Leave your comments below!