Tag Archives: applesauce

happy thanksgivukkah!

happy thanksgivukkah my dear readers!photo 2

thanksgiving and hanukkah fall at the same time this year, and rumor has it that this won’t occur again for another 77,000 years, so we’re taking advantage of it and combining the two.

thanksgiving has always been one of my favorite holidays, a chance to cook delicious and comforting food, spend time with family and friends, and reflect on everything that we have to be thankful for.

last year i shared a whole list of recipe ideas, which i’ve drawn inspiration from again this year.

some highlights from last year:

sweet tea and citrus brine

sweet tea and citrus brine

popovers

popovers

mmm pumpkin cheesecake

mmm pumpkin cheesecake

sneak peak of this year’s menu:

to start:
artichoke olive crostini
parsnip potato latkes with cranberry applesauce
cranberry orange old fashioned cocktail

for the main course:
manischewitz brined turkey
challah apple stuffing
balsamic glazed pearl onions
roasted brussels sprouts
sweet potato casserole with half marshmallow, half crumble topping

to finish:
pumpkin chocolate tart (filling from here and crust from here)
pear cranberry and gingersnap crumble

my plate

last year’s plate

stay warm, blast some tunes, and enjoy this wonderful holiday!

i’m signing off to make my pumpkin pie,

bon appetit!

crunchy applesauce granola

I will never buy granola again.

Store-bought granola is often high in fat, overpriced, and generally lackluster. Homemade granola on the other hand is AMAZING. I get to control the fat, the nuts and the dried fruit that goes in. It couldn’t be easier, and is actually fun to make! It is also 100% adaptable and completely fool proof (exact measuring unnecessary).

I decided to make a low fat granola that swaps in unsweetened applesauce for oil, and is sweetened with brown sugar, agave negtar, and maple syrup instead of white sugar.

I combined three different recipes, but I would say I most closely followed David Lebovitz’s recipe.

Ingredients:
3 cups old fashioned rolled oats
1 cup sliced almonds
handful of pecans (optional)
1/2 cup unsweetened shredded coconut
1/4 cup toasted wheat germ
1/4 cup flax meal
1/4 cup light brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/4 cup unsweetened applesauce
1/4 cup agave nectar or honey
2 tbls maple syrup
1 tbls olive or vegetable oil (optional)

Directions:
1. Preheat the oven to 300˚F
2. In a large bowl mix together the oats, almonds, pecans, coconut, wheat germ, flax meal, brown sugar, cinnamon, nutmeg, and salt.

dry ingredients

3. In a saucepan warm the applesauce with the agave/honey, maple syrup, and optional oil. Just heat until the mixture starts to breakdown.

Wet ingredients

4. Mix the applesauce mixture into the oat mixture until well dispersed and all the oats are covered. Then divide and spread the mixture on two baking sheets covered with parchment paper (for easy clean up). I find it’s easier to use baking sheets with sides (sometimes called jelly-roll pans), because when you shake it up the granola doesn’t go flying onto the floor.

ready for the oven

5. Bake for about 45-60 minutes, stirring and switching the position of the baking sheets every 10 minutes until granola is a deep golden brown color and dry.


6. Remove from the oven, mix in the dried fruit (i used dried cranberries, raisins, dried cherries, and dried currants, but you can use whatever you like/have). Let cool completely before storing in a sealed container.

This was honestly the most delicious granola I have ever had. Every morning since I made this I have had 0% Fage greek yogurt with half a banana, some granola, and a drop of agave nectar-it is sheer perfection.

Make this immediately, you won’t regret it. Don’t waste any more money on store-bought granola!

And please post comments letting me know how yours came out and what you mixed in!