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 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 the 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.
Spread the apple butter on your favorite gluten-free toast or these grain-free banana muffins. I enjoy mine on vegan, gluten-free cinnamon raisin toast.
Apple Butter
Ingredients
Instructions
-
Peel, core, and dice two apples.
-
Add to pot and cover with enough water to cover apples. This is to prevent the scalding of apples while they cook down.
-
Simmer on medium-high heat and cook with the 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 the butter, about 90 minutes.
-
Serve or freeze for future use.
-
Enjoy!
Note
- You can add more cinnamon for a sweeter taste.
- This recipe would also be good with pumpkin spice mix instead of cinnamon.
User Reviews