Apple Pear Sauce

Some of the little treats Mom and I like are fruit spreads/sauces. They are so sweet and delicious and can be made perfectly Paleo instead of just “practically paleo.” Just like my Pumpkin Apple Butter, which you can find here, this sauce can be eaten on toast, over (shhhhh….) ice cream, on pancakes (Paleo, of course) or just in a dish. The recipe is simple if slightly time consuming with the prep, but the end game is totally worth it.

2 lbs. Gala apples, peeled and cubed
1 lb. ripe Bartlett pears, peeled and cubed
¼- ½ cup unsweetened Gala apple juice

1. Place apples, pears and juice in large sauce or soup pan.

2. Bring to a quick boil.

3. Cover and turn down to simmer. Check and stir occasionally until fruit is soft.

4. Using a potato masher, mash fruit to your desired consistency. If looking for that fine store-bought consistency, wait until fruit is cool and run it through a food processor in batches.

5. Place in jars or other containers and keep refrigerated. This can be served warm or cold.

6. Enjoy.

What’s really incredible about this sauce is that the pears are what provides the sweetening. There are no added sugars of any kind.

Peach Raspberry Crumble

When I was growing up, we always ate dessert with our dinner. After I got married, the practice stopped for me. Now, though, that I’m living with my parents again, dessert is often back on the menu.

One of the oddities of this eating plan is that anything Paleo is “legal.” This isn’t a restrictive diet where desserts have to be limited to a small bite on your cheat day. I’m not suggesting that it’s okay to gorge on desserts, but a dish full of crumble (yes, more than one bite) any time you’d like some dessert is completely reasonable.

Someone posted this recipe on Facebook, and I watched the obnoxious little video long enough to realize it was Paleo. Naturally, mom was totally on the job. The site the recipe came from is called Lexie’s Clean Kitchen, and you can find the original here.

Filling:
4 peaches, sliced
6 oz. raspberries
1 Tablespoon honey or maple syrup
1 teaspoon cinnamon
1 Tablespoon arrowroot or tapioca starch

Topping
1/3 cup ground pecans
3 Tablespoons almond flour
1 Teaspoon honey or maple syrup
½ teaspoon cinnamon
Pinch of sea salt

1. Combine filling ingredients and mix well

2. Grease casserole dish with melted coconut oil and pour in filling

3. Combine topping ingredients in a small bowl and mix with a fork until crumbly

4. Pour topping over the filling and bake in a 350 degree oven for 40 minutes. Serve warm.

5. Enjoy.

Paleo Apple Pumpkin Butter

I love pumpkin. No, I really love pumpkin. I am not one of those fall-weather pumpkin spice junkies who dress in brown and beige while running off to Starbucks at the drop of the first leaf and then forgets it exists when Peppermint Mochas hit the menu. And, no, I don’t think there should be pumpkin spice everything. Pumpkin is something I have no trouble eating year round, though I will admit that it tastes better in the fall.

So, imagine my joy when my friend from Maine, Barbara Coffin, posted that she was making pumpkin butter, and better yet, IT WAS PALEO!!!

The original recipe Barbara was using came from a publication called Young Living for Life and their unaltered recipe, which uses essential oils, can befound, unaltered, right here.

Anyone who knows me well knows I’m NOT into essential oils. I’m one of those people who point and laugh and make fun of those of you who are (No hard feelings. It’s just for my entertainment.). So, needless to say, I don’t exactly have oils laying around the house to use for yummy spreads. I didn’t call on Mom this time but adapted this recipe on my own. Here’s how I made it.

15 oz. (1 regular can) of pure pumpkin puree
15 oz. unsweetened applesauce (I literally just poured the applesauce into the empty pumpkin can and then poured it into the sauce pan.)
2/3 cup pure maple syrup
1 Tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 Tablespoon pumpkin pie spice

1. Mix all ingredients in a medium sauce pan.

2. Bring simmer over medium heat and let simmer for 45-55 minutes, stirring occasionally. I lowered my heat to medium low (set the stovetop on 3 rather than 5) about 20 minutes in. It pops all over the place, so stand back when you’re not stirring.

3. When you can pull the spoon out of the mixture and nothing drips off, it’s done. Spoon into little jam jars and cool before putting the lids on. Keep refrigerated.

4. Enjoy.

I think this is my new favorite topping for my Paleo pancakes.