Tag: Unsweetened

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Amazing Apple Apricot Tart

Amazing Apple Apricot Tart
Amazing Apple Apricot Tart

Ingredients

Directions

Lightly grease baking sheet or line with parchment paper.

Unfold the two pastry sheets.
Place one dough piece on the baking sheet.

Spread jam over dough leaving a ½-inch of margin all the way around the edge.
Spread apple sauce over jam.

Cut the second pastry sheet into ½-inch strips.
Place strips in a criscross pattern over apple sauce, adjusting the length as needed.

Wisk egg with water to create an egg wash. Brush on edges.

Use more strips and cover all the edges hiding the ends of the crisscross strips. Brush all the dough strips with egg wash.

Bake at 400 degrees F. for 20-25 minutes.
Serve warm or cold.

Renata Stanko, Lebanon, OR

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Chai Tea Steeped Sweet Potato Purée

Chai Tea Steeped Sweet Potato Purée
Chai Tea Steeped Sweet Potato Purée

Ingredients

  • 3 slices thick-cut Applewood smoked Bacon (sliced 1/2 inch crosswise pieces)
  • 2 medium sweet potato (peeled and cubed)
  • 2 chai flavored tea bags
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • 1/2 cup parmesan cheese (fresh grated)
  • 1/2 teaspoon sea salt
  • 1/4 cup green onion (chopped)
  • 1/4 cup toasted slivered almonds

Directions

Cook bacon in medium skillet over medium heat stirring often until crisp. Transfer bacon onto paper towel with slotted spoon to drain.

Meanwhile place sweet potato in medium saucepan, add enough water to cover. Place lid on saucepan, cook sweet potatoes over medium heat just until fork tender, about 8 minutes.

Remove saucepan from heat, add tea bags to the pan. Stir tea bags around in the saucepan occasionally for 4 minutes, remove tea bags, drain water off sweet potatoes reserving 1/4 cup water.

Transfer sweet potatoes, 1/4 cup reserved water, applesauce, 1/4 cup cheese, and salt to food processor, whirl mixture until puréed scraping down the sides of food processor if needed.

Spoon puréed mixture into serving dish sprinkle top with bacon, remaining cheese, green onions and almonds.

Note

If after puréeing the sweet potato have cooled off reheat in microwave before adding the toppings.

Margee Berry, White Salmon, WA
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Fudgy Black Forest Applesauce Brownies

Fudgy Black Forest Applesauce Brownies

These brownies are rich, fudgy and taste deliciously decadent yet they are chock full of healthy ingredients like chickpea flour, applesauce and dark cherries. Topped with Greek yogurt and extra cherries, just one small piece is all you need to satisfy your sweet cravings. Everyone will be asking for this recipe!

Fudgy Black Forest Applesauce Brownies

Ingredients

  • 1/3 cup butter
  • 1 cup semisweet chocolate chips
  • 1/2 cup coconut sugar
  • 4 tablespoons cocoa powder
  • 3/4 cup chickpea flour
  • 1 tablespoon ground coffee beans
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • 2 eggs (beaten)
  • 2 cups frozen dark cherries (divided)
  • 16 tablespoons Greek Yogurt

Directions

Preheat oven to 350° F.

Melt butter in a small saucepan. Remove from heat and add chocolate chips. Mix well until chips have melted. Set aside.

In a medium bowl mix sugar, cocoa powder, flour and ground coffee beans. Stir into chocolate mixture.

Add applesauce and beaten eggs.

Chop one cup of cherries into quarters and add to brownie batter. Pour into a greased 9 1/2 ” X 7 ” baking tray. If tray is slightly smaller, brownies will be thicker.

Bake on lower shelf of oven for approx. 30-35 minutes or until a toothpick inserted into center of brownies comes out clean. Remove from oven and allow to cool.

When ready to serve, cut into 16 squares and top each with yogurt and remaining cherries.

Fiona Green, Keller, TX

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Party Perfect Applesauce Hummus

Party Perfect Applesauce Hummus
Party Perfect Applesauce Hummus

Ingredients

  • 1 can (15 ounce) chickpeas (drained)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 1 small clove garlic (minced)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1/4 teaspoon black sesame seeds
  • assorted cut vegetables

Directions

Add the chickpeas, lemon juice, applesauce, minced garlic, cumin, red pepper flakes and salt to a food processor. Process for 1 minute.

Scrape sides and bottom of the bowl. Process for one minute. Add water. Process for one minute more.

Place in a serving bowl. Sprinkle with black sesame seeds. Serve with assorted cut vegetables.

Ronna Farley, Rockville, MD
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Twisted Apple Crumble

Twisted Apple Crumble

With a clever culinary twist this recipe combines the key ingredients from 3 dessert classics – apple pie, pecan pie and date squares. The result is one delicious, nutritious cup of goodness. Applesauce forms the base of this recipe while chopped dates provide a hint of caramel and perfectly complement the crunchy pecans. These wholesome ingredients are lovingly mixed together, placed in individual cups, topped with a healthy oat crumble and baked to perfection. Simple, healthy and delicious – the way life should be.

Twisted Apple Crumble

Ingredients

Topping

  • 1/2 cup oats (divided)
  • 1/3 cup broken pecans
  • 1-1/2 tablespoons coconut cane sugar
  • 2 tablespoons canola oil

Directions

Preheat oven to 350° F. In a medium bowl mix applesauce, pecans, dates, cardamom and ginger. Divide mixture evenly between cups.

Place 1/4 cup oats in a food processor and process to form oat flour. Mix with remaining oats, broken pecans and canola oil to form crumble topping. Distribute evenly over apple mix.

Bake on middle shelf of oven for approx. 15 minutes or until crumble topping is a warm golden brown.

Remove from oven and serve warm with Greek yogurt or your favorite non-dairy topping if desired.

Fiona Green, Keller, TX

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Applesauce Butternut Soup

Applesauce Butternut Soup
Applesauce Butternut Soup

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup onion (chopped)
  • 1 tablespoon fresh ginger (chopped)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 pounds butternut squash (cut into 1 inch cubes)
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • salt and pepper (to taste)
  • 1 cup Greek Yogurt (plain)
  • 1/3 cup pumpkin seeds

Directions

In a large pan heat olive oil on medium heat.

Add onions and ginger and sauté for 2 minutes.

Add cumin, coriander and squash. Stir until fragrant, 1 minute.

Add broth and cook for 15 minutes or until squash is tender.

Add applesauce and puree in blender. Season with salt and pepper as desired.

Serve with a dollop of Greek yogurt and a sprinkle of pumpkin seeds.

Renata Stanko, Lebanon, OR

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Farmers Market Chicken Soup

Farmers Market Chicken Soup

A modern twist of a classic soup using a “Spiralizer” (a trendy tool now owned by most home cooks).

Farmers Market Chicken Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 shallots (chopped)
  • 2 cloves garlic (chopped)
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • Salt and pepper
  • 4 cups low sodium chicken broth (organic)
  • 2 cups rotisserie chicken breast (chopped)
  • 1 large zucchini (make into zoodles)
  • 2 large carrots (make into zoodles)
  • 1 cup brussel sprouts (cut sprouts in half, or snap peas or other vegetable of your choice)
  • 2 tablespoons fresh cilantro (chopped)
  • 1 lime (juice)
  • 1 tablespoon soy sauce

Directions

Heat a pan on medium, add olive oil and shallot, cook for 3 minutes; add garlic and cook for 2 minutes; add applesauce, season with a little salt and pepper. Turn the heat off of the pan.

Heat a large pot on medium, add chicken broth and when hot add chicken and cook for 5 minutes until flavors are combined, add salt if needed.

Cook brussel sprouts in a pan with a little oil for 5-7 minutes and set aside; if using snap peas do nothing.

In an individual bowl, add and separate the zucchini and carrot zoodles; add snap peas or cooked brussel sprouts.

Add a really hot chicken and broth to each bowl (because the zucchini and carrots zoodles are not cooked). Add ¼ cup of applesauce mixture to each plate with fresh cilantro, lime juice and a splash of soy sauce.

Enjoy!

Areli Biggers, El Paso, TX
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Autumn Fruit & Cheese Omelet

Autumn Fruit & Cheese Omelet
Autumn Fruit & Cheese Omelet

Ingredients

Directions

Whisk eggs, water, salt and pepper. Heat nonstick omelet pan or medium-sized round pan over medium heat. Add butter and swirl pan to coat the bottom. Add egg mixture; let set for 10 to 15 seconds.

Lift edges of omelet with spatula letting uncooked egg run under.

When eggs are just set, sprinkle with cilantro, spoon applesauce down center and dot with cheese.

Fold over sides and transfer to a warm plate. Top with apple salsa verde and cheese.

Garnish with cilantro.

Lisa Keys, Kennett Square, PA
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Tummy Soother Smoothie

Tummy Soother Smoothie
Tummy Soother Smoothie

Ingredients

Directions

Combine the applesauce, grapefruit, strawberries and coconut milk in a blender container; grate in the fresh ginger (keeping some in your freezer and grating it frozen works great). Blend until smooth.

Notes

*slice off ends of grapefruit then carve down around fruit with a sharp knife to remove skin.

Veronica Callaghan, Glastonbury, Ct
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Summertime Fruit Salad

Summertime Fruit Salad
Summertime Fruit Salad

Ingredients

  • 1 box (3.4 ounce) vanilla instant pudding mix
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • 1 container (8 ounce) frozen whipped topping (mostly thawed)
  • 1 can (11 ounce) mandarin orange segments and pieces (drained)
  • 2 cups sliced fresh cleaned strawberries
  • 2 cups fresh pineapple (cut into chunks)

Directions

In a large mixing bowl, mix together the pudding mix and applesauce until smooth. Fold in the whipped topping and mix well.

Fold in the oranges, strawberries and pineapple and stir to combine well.

Cover and chill until ready to serve.

Lori McLain, Denton, TX