Applesauce with granola.
I remember when I was in elementary school, my mother would pack me Mott's Applesauce. On the days that I found it in my brown bag, I was on cloud 9. You have to understand, my usual lunch was plain and monotonous. Let me give you an example: wheat bread with a thin layer of mayonnaise and 1 slice of ham, and a banana. Tell me that's not torturous for a kid? That was my lunch everyday for 9 years of my life A.K.A. from kindergarten to 8th grade. In short, applesauce was a godsend even though it's baby food.
I was inspired to make applesauce when I saw Every Food Fits' recipe. I didn't realize applesauce was so simple to make so I had to try it. I have attempted applesauce several times and it's been great. First time around, the applesauce was too chunky, because I didn't boil it long enough. By the fifth time, I have perfected a smooth textured applesauce.
Adapted from Every Food Fits
Serving size: half of the apples (Example: If you used 1 cup of apples, you'll get approximately 1/2 cup applesauce)
- Apples (I used fuji.)
- Water (I used a little less than 1/4 cup for 2 large apples and 2 small ones)
- Cinnamon (optional)
- Peel the skins off the apples and cut the apples into small cubes.
- Put the apples into a pot, add water, and boil for 20-25 minutes on medium heat. You might have to boil it longer if the apples are still too firm.
- Mash the apples with a potato masher.
- Mix in cinnamon and serve either warm or at room temperature.
Note: The firmer the apples, the more texture the applesauce will have. The softer the apples, the smoother the applesauce.