Butter on toast is a wonderful thing, or at least I kind of remember it being wonderful. It's not really something that a gluten-free and dairy-free person gets to experience very often. However, sometimes I do spread coconut oil on gluten-free toast and it's pretty delicious. I'd also heard of parsnip butter: pureed parsnips boiled down to the consistency of butter. What an intriguing idea to simmer a vegetables down to the consistency of butter. Then one day, as I spread coconut oil on my new favorite GF toast, it dawned on me: Apple Butter!
I had a few mealy apples on hand and thought they would be the perfect fit for this apple butter. The recipe is basically a very thick and super reduced apple sauce. It's a great way to use apples before they go bad, especially during apple-picking season when you have a ton on your hands. 🙂 It saves well, too! If you aren't going to eat these right away, use a small muffin tin or ice-cube tray to freeze individual serving sizes.
- - Apple Butter Recipe - -
- apples, 2
- salt, a couple of dashes
- cinnamon, dash
- peel, core and dice two apples
- add to pot and cover with enough water to cover apples. This is to prevent scalding of apples while they cook down
- simmer on medium high heat and cook with lid on until the apples turn into the consistency of apple sauce, about 40-60 minutes
- mash until creamy
- cook on low until consistency of butter, about 90 minutes
- serve or freeze for future use
- you can add more cinnamon for a sweeter taste
- this recipe would also be good with pumpkin spice mix instead of cinnamon