Wednesday, October 19, 2016

Apple and pumpkin butter (vegan)

--> recette en français

    A year ago, I published a recipe of raisins scones (not on the English version yet...) that lots of readers had seemed to enjoy.

   This delicious preparation needed its own article as the recipe seemed a little long with both the scones and the butter, it will also be easier to find it on the blog. You can enjoy it to replace jam or in yogurt or even with pancakes or waffles. 

   Don't be afraid of the title, despite the word "butter" it has nothing to do with it, apples and pumpkin (or other autumn fruits) are slowly cooked for a few hours and then blended in order to have a smooth purée with no chunks. This could be a lovely edible gift to offer on Christmas for exemple. 

--> recette en français

Apple and pumpkin "butter"

Prep time : 5 to 10 minutes
Cooking time : 2 to 3 hours
Serving : a little jar of about 300 ml / 1,25 cup

- 2 apples, peeled and diced
- 150 g / 5,30 oz pumpkin flesh (fresh or frozen)
- 25 g / 0,88 oz blond whole organic sugar
- 4 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp "pumpkin pie spice
- 1/2 vanilla pod or a few extract drops
- a few lemon juice drops
- 1 pinch of salt

  • In a saucepan, pour the apples and the pumpkin flesh, add the sugar, maple syrup, spices, vanilla, lemon juice and salt, mix and cook on low heat for 2 to 3 hours until they're well cooked. Stir regularly.

  • Once cooked, blend the apples and pumpkin with a stand or hand blender until you get a very smooth preparation with no chunks left. Pour in a little jar or air-tight container and let cool before closing it. You can keep it in the fridge up to one week.  

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--> recette en français

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