Cooking Camp 2018

Week of Sept 23-27

Apple Sauce

  • 2 cups pealed and chopped apples
  • 1/4 cup sugar
  • 1 tsp cinnanom
  • 1/4 cup apple juice

Let simmer on top of stove until apples ard tender. Put in blender to puree.

Apple Sauce Blueberry Mini Muffins

  • 1 cup organic whole wheat pastry flour
  • 1 1/2 cups organic unbleached white flour
  • 1 tbsp non-aluminum baking powder
  • 1 tsp baking soda
  • 1/2 tsp Sea Salt
  • 4 oz Organic Dried Wild Blueberries
  • 1 tbsp Organic Apple Cider Vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 cup organic maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup any Organic Apple Sauce or Homemade
  • 1 cup Vanilla Almond Milk

Preheat
oven to 350° F. Oil the muffin tin. Combine all dry ingredients and blueberries in a medium mixing bowl and mix. Combine all wet ingredients and mix.
Combine dry and wet ingredients and mix well. Spoon the batter into the iled muffin sections, and bake for 25 minutes. After 20 minutes, test for doneness with a toothpick periodically. When toothpick comes out clean the muffins are done.

Note:
Makes 24 mini muffins or 12 regular size muffins. If making regular sized

muffins, bake 30 to 35 minutes.

Variation:
Organic Dried Cranberries can be substituted for blueberries, and any variety of Organic Apple Sauce can be substituted for plain.

  • Apple Almond Smoothie
  • 32 oz Vanilla Almond Milk
  • 1/3 cup organic apple juice concentrate
  • 1 tsp pure almond extract
  • 6 ice cubes
  • 1 cup apples

Place all ingredients in a blender and blend until smooth and creamy. Serve.