Applesauce is a tried and true classic. Fun for all ages, easy to digest, nutritious and (almost) always delicious!

It is the perfect thing to have on hand during times like these. It lasts for up to 10 days in the fridge, a year in the freezer and thaws as delicious as it was when you first made it!

It is a versatile food! I use it as a snack, in baking, as a pancake topper, or even as breakfast topped with nuts & seeds!

If you’ve been following my GAPS journey, you know that I just got to the part of the intro diet where I could introduce fruit. Apples are the first fruit we introduce because they tend to be supportive of our gut microbiome and enhance digestion rather than hinder it.

Starting with an applesauce, aids in digestion further as we partially break down the fibres when we cook & process the apples.

It is recommended on the GAPS intro protocol that we introduce PEELED apples. This is because the peel is the part of the apple that supplies the majority of the pectin.

Pectin is a fibre that can be extremely beneficial for digestion. In fact, it has demonstrated an ability to ameliorate IBS symptoms in myriad studies. However, if you have an imbalance in the gut microbiome and an overgrowth of gram-negative bacteria, it is possible that this type of fibre may feed and aggravate this unwanted bacteria, worsening dysbiosis and causing digestive upset.

So, it is safest, when reintroducing certain fruits and vegetables, to start by having them peeled to ensure you will not have a reaction.

This applesauce is a fantastic way to reintro apples!

Grab the recipe below and enjoy!

Slow Cooker Cinnamon Applesauce

(GAPS, AIP, GF, DF, V, P)

TIME: 4 hours

SERVES: 8

INGREDIENTS

12 organic apples, cored & peeled (I recommend gala!)

4 cinnamon sticks (or 2 tsp ground cinnamon)

1/2 lemon, juiced

1 cup water

DIRECTIONS

1) Peel, core and chop your apples. Place them in your slow cooker on instant pot.

2) Add the remaining ingredients and toss the mixture.

3) Cook in the slow cooker for 4 hours on high heat.

4) When finished, process the mixture to your desired consistency in a food processor in small batches

5) Enjoy hot or cold!

STORAGE: Keep in airtight containers in the fridge for up to 10 days or in the freezer for up to a year

COMMENT BELOW if you have any questions or thoughts about the recipe!

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BTW! I am currently offer FREE 30 MINUTE MEAL PLANNING CONSULTATIONS with the purchase of a weekly meal plan to help personalize the process and get you used to the new normal, cooking every meal at home, making sure the food lasts and continuing to eat your best, resisting the urge to rely on frozen pizzas. BOOK NOW!

Stay well & stay safe everyone!

Kisses & kombucha,

Meg