Archive for October 2017

Fall Spiced Paleo Caramel Apple Butter

I had so much fun making these sweet favors for my baby shower last weekend! All of our guests were gifted my Paleo Caramel Apple Butter and my Paleo Pumpkin Spice Latte mix in the adorable mini mason jars below! My family also made some incredible appetizers that I could enjoy too, which was so nice! We had a pumpkin and apple quinoa salad, prosciutto wrapped asparagus, and bleu cheese stuffed dates before a beautiful cake from Edible Art. I promised I would post the Caramel Apple Butter Recipe, and it’s taken a full week, but here it is!

This apple butter is not overly sweet like some store bought brands. It contains ZERO sugar or thickeners, so it’s all natural and flavored with pumpkin pie spices. I love this as a new fall staple in our house because it’s basically just a mixture of all my favorite fall flavors, and it’s easy to make! Store this in a mason jar in the fridge for the season and enjoy it on GF toast, biscuits, ice cream, pancakes, or on a cheese plate (I love it with cheddar on a rice cracker). I have also been stirring it into my oatmeal and yogurt lately! Let me know how you like to eat your apple butter in the comments!

Paleo Caramel Apple Butter

Makes several jars full! Keep one (or two) for yourself and give the remaining as gifts!

  • 6-8 cored, chopped fuji apples
  • 1/4 cup apple cider vinegar
  • 1/2 cup water or apple juice
  • 4 Tbsp Lemon juice
  • 1 Tbsp cinnamon
  • 1 tsp. ground clove
  • 1 tsp. nutmeg
  • 1 tsp ginger
  • 1 tsp cardamom

For the Caramel

  • 1 can full fat coconut milk
  • 1/2 cup coconut sugar
  • pinch of sea salt
  • 1 tsp vanilla

Instructions

  1. In a large pot on the stove, combine chopped apples and all remaining ingredients (except for the caramel ingredients!)
  2. Preheat oven to 250 degrees
  3. Stir mixture until apples are covered in liquid and allow the mixture to come to a simmer on the stovetop.
  4. Move your apple mixture to an oven safe baking dish and into the oven for 2-3 hours, until apples are browned and easily mashed. Mine took about 2 and a half hours.
  5. While your apples bake, you can make your caramel! Simply combine your coconut milk and coconut sugar in a pot on the stove. Stir constantly until mixture comes to a boil.
  6. Once your caramel is boiling, turn the stove down to “medium-low” so that your caramel is at a low simmer, and add in your vanilla and pinch of salt.
  7. Continue to stir until well-incorporated, this whole process should take less than 15 minutes.
  8. Remove your apple mixture from the oven and use an emersion blender to puree it (if you do not have an emersion blender, you can move the contents to a blender or food processor to puree)
  9. Stir in your caramel, and voila! Your Paleo Caramel Apple Butter is ready to jar and enjoy!
  • Fun fact: If you’d like to enjoy some stewed apples, simply omit caramel, take your apples out of the oven a little bit earlier (after only 30-45 minutes), ¬†and do not puree them. This is a delicious fall side dish to serve with pork, chicken, or your breakfast oatmeal! Yum! I often do not get to make much apple butter around here because we stop the process early to eat the delicious/nutritious stewed apples!

paleo caramel apple butter