Courtesy of Kathleane C. O'Leary
Peeled, cored, chopped apples
1/4 cup pecans for each apple you'll be using
1/4 banana per apple
2 tbs nondairy milk or cream per apple
A shake of sea salt per apple
I prefer using toasted pecans, but raw will do just fine also. On a cold winter night I sometimes use this applesauce in place of a salad for dinner.
In a food processor finely grind 1/4 cup pecans for each apple you'll be using. Add and process all ingredients until smooth.
If the applesauce is too runny, let it sit a bit to give the nuts a chance to soak up some of the liquid.
Add a splash of rum
Add a tablespoon or two of shredded coconut (this will help thicken up a runny applesauce)
Use fresh orange juice in place of the cream
Add a sprinkle of unrefined sugar
Add 1/2 teaspoon vanilla extract per apple
Kathleane C. O'Leary's website can be found here:
See other recipes submitted by Chet Day