Applesauce

When my 6-month old first started solids, the first fruit I tried feeding him was applesauce. After a few days, he was displaying some symptoms of sensitivity to this first fruit and it was suggested to me that it might be too acidic for his tender age. While I was pregnant, I had found a recipe for applesauce that calls for a few strips of lemon zest. While alone, lemons tend to be acidic, they are also thought to be alkalizing or neutralizing when we consume them. So in testing this theory, I am making my own applesauce for my son to try in hopes he won't be as sensitive to the acidity in apples. I will post those results in a few days. Even still, for anybody, this applesauce is deliciously sweet and the hint of cinnamon is perfect. Adding any more would be too much. Keep it nice and chunky right out of the pot or purée in small batches in the blender to make it nice and smooth. Refrigerate and use within a couple of days or freeze for up to several months.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 8; Prep time: 10 mins + 30 mins cook time (+5 mins if using blender)

Slightly adapted from Smitten Kitchen
Ingredients

• 4 lbs apples, peeled, cored and sliced (I used Empire; Rome and Cortland work well too)
• 1 1/2 strips of lemon zest, peeled from the lemon with a vegetable peeler or paring knife
• 1/4 tsp ground cinnamon or 1 cinnamon stick
• 1 cup water

Preparation:

Combine all ingredients in a large pot. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 30 minutes or until apples are tender or easily pierced with a fork. When tender, mash apples a bit with the back of a fork. Remove lemon zest and cinnamon stick if you used it. Allow to cool a bit.

If you like your applesauce really smooth, purée in a blender in small batches for a few seconds each.

Edit: My son still showed sensitivity even to homemade applesauce, though it was a little less severe. I used this same recipe but changed the apples for D'anjou pears and simmered for about 45 minutes until they were very tender. He loves it!

No Grain Granola

I mentioned in an earlier post that I once tried the Paleo Diet with success and that I would be filling this site with recipes that I used and continue to use. This is another one of those recipes. This is my cereal. I have not been diagnosed lactose intolerant, but I do feel sick after drinking milk. So I enjoy this granola with unsweetened almond milk. It is divine. And a very small serving is incredibly filling. And if you store the granola in an airtight container, it will keep for months. Even better.

The "flakes" are slivered almonds that have been combined with melted coconut oil, which after baking them for a while in the oven produces a very crispy flake-like consistency. The other nuts you may choose to use play the role of honeyed granola clusters. Combine it all with your favorite dried fruit and there you have it - your own perfectly customized cereal. You might not even go back to the boxed grain cereal variety after trying this.

I will list the ingredients I used. Feel free to follow this recipe word for word the first time. Next time, try  adding chopped or ground macadamia nuts to the slivered almonds and walnuts. Or, change out the dried cranberries for dried cherries or raisins. Pour in your imagination with each new batch.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 6; Prep time: 15 minutes + 1 hour baking time

Adapted from Paleo Parents
Ingredients:

• 1 1/2 cup sliced or slivered almonds
• 1 cup chopped or ground walnuts
• 1 cup dried cranberries
• 1/2 cup dates, diced 
• 1/2 cup coconut oil, melted
• 1/3 cup honey
• 1/2 Tbsp ground cinnamon

Preparation: 

Preheat oven to 275 degrees. Line a cookie sheet with parchment paper.

Combine nuts in medium mixing bowl.

In a separate small bowl, whisk together melted coconut oil, honey and cinnamon. Pour over the nuts and mix together well.

Spread the nut mixture evenly on the parchment paper lined cookie sheet.

Bake for 45 minutes, stirring every 15 minutes. Check consistency before turning off the oven. If you wish for the nuts to be slightly browned, bake an additional 5-10 minutes. Much longer gives them a slightly burnt flavor. 

Remove cookie sheet from the oven and allow the nut mixture to cool. Transfer to a mixing bowl and stir in the dried fruit. (Note: I do not include the dry fruit with the nut mixture in the baking process because they will harden like rocks. Mixing them with the nuts after the mixture has cooled keeps them chewy).

Store in an airtight container for up to several months.