Slow Cooker Apple Chutney

Tags

Apple chutney, Apple cider vinegar, Apple sauce, Chutney, Cook, Corn starch, gluten free, onions, raisins, relish, sandwich, Slow cooker, sugar free, Thanksgiving (Canada), turkey, Vegan, Vinegar

I love the relishes and chutneys that are commonly used in sandwiches here – we love Ballymaloe relish. We had never heard of putting relish or chutney in a sandwich before we moved here (or coleslaw) – but I have to admit that it’s a very good sandwich addition. This relish is not tomato-based like Ballymaloe, but it’s still perfect for sandwiches, burgers, and the roast turkey I’m making for our belated Canadian Thanksgiving dinner tonight.

Slow Cooker Apple Chutney

by Emily Ratzlaff

Prep Time: 20 min

Cook Time: 3-5 hours on high, or 7-8 hours on low

Ingredients:

• 2 large cooking apples (about 550 grams when peeled and cored)
• 1/2 to 3/4 cup of finely chopped onion
• 1/3 cup of raisins
• 1/4 cup of dates, pitted
• 1 tablespoon of minced fresh ginger
• 1 clove of minced garlic
• 1 teaspoon of cinnamon
• 1 teaspoon of cloves
• 1 teaspoon of salt
• 1/3 cup of apple cider vinegar
• 1 tablespoon of cornstarch

Instructions:

• Peel and chop apples.
• Chop dates.
• Add all ingredients to slow cooker except vinegar and cornstarch.
• Combine vinegar and cornstarch in a small bowl and mix until smooth.
• Pour vinegar mixture into slow cooker and stir to combine.
• Cook on high for 3-5 hours or low for 7-8 hours.
• This will keep in a sealed container in the refrigerator for 1-2 weeks.

Now I’m off to put our turkey in the oven. Happy Thanksgiving.

Apple Cinnamon Cookie Dough Balls

Tags

Almond, Almond Flour, apple cinnamon, Apple sauce, balls, Biscoff, Coconut, cookie dough, cookiedough, Dough, marathon, oats, Peanut butter, protein powder, Running, Snack

I bought a few giant cooking apples this week to make apple sauce. I made apple sauce (using this recipe), and I also decided to try making an apple chutney – recipe coming tomorrow. I’m planning to put apple sauce in my morning oatmeal this week instead of the usual banana. I also made these cookie dough balls with apple sauce. There is no need to bake them as they don’t have any eggs or baking soda. Isn’t the best part of making cookies eating the dough? Matt told me that he went to high school with a kid who brought a container of chocolate chip cookie dough for lunch everyday.

Apple Cinnamon Cookie Dough Balls

by Emily Ratzlaff

Prep Time: 10 min

Ingredients (makes 7 cookie dough balls):

• 2 tablespoons of Biscoff spread (or Almond or Peanut Butter)
• 2 tablespoons of apple sauce
• 2 tablespoons of almonds, ground into a flour
• 3 tablespoons of oats
• 1 tablespoon of vanilla-flavoured brown rice protein powder
• 1 tablespoon of dessicated coconut

Instructions:

• Combine all ingredients and mix well.
• Add sugar/stevia or honey to sweeten the dough if desired.
• Roll into 6 balls. Store in the refrigerator.

I enjoyed these as a snack after my 2 hour run today. I’m currently in tapering mode for the upcoming marathon. I finished my longest training run last week and it felt surprisingly good. I can’t believe it’s happening so soon!