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Raw Applesauce

This Fall, I went to the Wild Raspberry Apple Orchard Harvest Fest in Union Pier, Michigan. My entry fee included, not only a slice of deeelicious homemade apple pie, but a bag to fill with hand-picked organic apples or Asian pears. It was so calming to walk the rows of trees in the orchard, filling my bag with organic goodies. I came home with enough Empire apples to sink a ship, so I spent the weekend creating raw recipes that would incorporate every last one. One of my favorites, was a simple raw applesauce.

Makes: approx. 2 cups  |  Preparation Time: 10mins

Food Processor
Try to buy everything organic. Here’s why.
4 organic Empire apples (McIntosh or Red Delicious work, too)
8 Medjool dates or 1/8 cup grade B maple syrup
1/4 tsp fresh organic lemon juice
1 tsp Psyllium Seed Husk Powder (optional)
1/4 tsp cinnamon (optional)
Dash of sea salt (optional)

Let’s Get Started:

If your dates are more on the hard side, soak them for 10 minutes in pure water to soften them. Don’t oversoak, you want them to feel soft, not soggy. Remove pits from your dates and place them in the food processor. Wash, core and chop up your apples and place in the food processor with the dates. Add cinnamon, salt and psyllium seek husks if you wish. Pulse until desired consistency is reached.

Store in an airtight, glass container in the fridge. Should keep for 1-2 weeks.



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