Slow Cooker Pumpkin Applesauce

• Produce

  • 8 Apples, medium
  • 1/2 tsp Ginger, ground
  • 1 (15 oz. can Pumpkin puree

• Condiments

  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1 tsp Pumpkin pie spice
  • 1 1/2 tsp Vanilla extract, pure

• Liquids

  • 1/2 cup Water

• Other

  • 5 scoops Vital protein collagen peptides

Found on therealfoodrds.com

Description

Ingredients

• 8 medium apples (any kind - except for green apples which are too tart)
• 1 (15 oz.) can pumpkin puree
• 3 Tbsp. pure maple syrup (Omit for Whole30)
• 1½ tsp. pure vanilla extract
• 1 ½ tsp.ground cinnamon (Recommend Pure Indian Foods Cinnamon)
• 1 tsp. pumpkin pie spice
• ½ tsp. ground ginger
• ½ tsp. ground nutmeg
• ½ cup water
• 5 scoops Vital Protein Collagen Peptides
• Optional toppings: chopped walnuts, pecans, coconut flakes, etc.

Directions

• Peel and cube apples, place in slow cooker.
• Add remaining ingredients to slow cooker.
• Turn slow cooker to low and cook for 4-6 hours or until apples are cooked through and can easily be mashed.
• For chunkier applesauce, mash with large spoon or potato masher. For a smoother applesauce, transfer to a food processor (blender works too) and process until desired consistency.
• Enjoy plain or mix into your favorite yogurt.
• Store in refrigerator for up to 10 days or freeze.

Nutrition