Applesauce is one of the easiest sweet recipes you can make. It is very healthy and is used in both sweet and savory dishes, but my favorite way to use it is as an egg substitute in vegan pastries.
It is a very basic recipe that I learned from my mother, but despite being so simple, it is delicious and I will never get tired of it. In addition, it can be a very light dessert, although you can also have it as a healthy (and delicious!) breakfast or snack.
Ingredientes
Scale
- 4 manzanas
- 4–6 cucharadas de azúcar, yo usé azúcar moreno
- 1 rama de canela
- 1 taza de agua (250 ml)
- 1 cucharada de zumo de limón (opcional)
Instructions
- Peel the apples and core them.
- Cut them into dice.
- In a saucepan, add the chopped apples, the sugar, the cinnamon stick, the water and the lemon juice. Put the fire to the maximum and when it breaks to boil put it on medium heat. Cook until desired texture (about 30-40 minutes), stirring occasionally.
- Remove the cinnamon stick . Beat the compote if you want or you can also use a masher or a fork to make it less runny.
- Serve spread on bread or use it as substitute for the egg in recipes such as vegan brownie or vegan pancakes. You can substitute 1/4 cup of applesauce (4 tablespoons) for one egg.
- When cool, store leftovers in a airtight container in the fridge for about 5-7 days.
Notes
- You can use any type of apple, although the best ones are Golden and Pippin for their flavor and because they cook faster.
- I used brown sugar, although you can use any type of sweetener such as stevia, syrups or molasses.
- I recommend that you add a little sugar, try the compote and if it seems a little sweet, add more, so you’re sure not to overdo it.
- The lemon juice helps to preserve the compote for longer and prevent it from turning so brown, but you can eliminate it if you want, especially if you prefer very sweet compote.
- This recipe is perfect for taking advantage of apples that are starting to turn ugly.
- The nutritional information has been calculated with 4 tablespoons of sugar.
