Fall brings a lot of flavors to our table we may not enjoy throughout the rest of the year–like pumpkin, cinnamon, and cranberry–but by far my favorite autumn ingredient is the simple, humble apple. Whether you’re buying conventional or organic, they’re one of the most affordable fruits year-round and come in a variety of tantalizing flavors. In my opinion, this applesauce works best with sweeter red apples like the Pink Lady. Rather than add cinnamon, this recipe uses strawberries for a beautiful pink color and mild flavor. Of course, you can add maple syrup or honey, cinnamon, or any other seasoning you like if you want to take it a step further–I think basil would be fun!
Treat Your Sweet Tooth!
Being on a restricted diet doesn’t mean you have to give up every indulgence. Temptation can be rough, and when it strikes, it’s nice to have something on hand that’s safe to eat. Enter Sweet Apricity. They make creamy, delicious caramels and fluffy marshmallows that just so happen to be 100% autoimmune protocol-friendly. With excellent customer service, high-quality ingredients, a subscribe and save program, and some of the most incredible sweets you’ll encounter on the AIP, your sweet tooth doesn’t have to go wanting. Plus, they’re a great gift for anyone with food sensitivities!
- 2 1/2 pounds apple (cored and quartered)
- 1 1/2 cups strawberries
- 1 cups water
- Combine the fruit and water in a large stock pot and bring it to a boil over high heat.
- Reduce the heat to medium and stir occasionally while simmering, uncovered, for 25 minutes.
- Mash or blend to reach desired consistency, then chill before serving.