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Homemade Applesauce Base

Homemade Applesauce Base

45 mins

Pantry & Jams

Intention: Whole-Food Sweetener & Digestive Support

Yield: Makes ~3 medium jars

  • Soluble Pectin — Apples cooked down with their cores and skins release a rich pectin matrix that soothes the gut lining and supports microbiome health.
  • Natural Binder — Acts as an exceptional oil or egg replacement for functional plant-based baking, keeping crumbs moist.

Ingredients

Apple Base

  • 1kg red apples (cut into chunks, whole with skins and seeds)
  • A splash of filtered water (just enough for steaming in the rice cooker)

Equipment

  • Rice cooker (Steam mode) or a standard pot
  • Knife & chopping board
  • High-speed blender or food processor
  • Airtight storage container

Simple Method

  1. 1Wash your red apples thoroughly and cut them into rough chunks without coring, peeling, or discarding the healthy skins, cores, and seeds.
  2. 2Steam the whole intact apple chunks in your rice cooker or standard pot with a tiny splash of water for 20-30 minutes until soft.
  3. 3Let them cool briefly, then transfer all components into a high-speed blender or food processor and run on high until completely smooth.

Detailed Method

  1. 1Thoroughly wash your red apples to remove any surface dirt or debris.
    Step 1 variant 1
    Step 1 variant 2
  2. 2Cut the apples into rough chunks using your knife and chopping board. Keep the entire apple completely intact—do not peel the skin, core the center, or remove the seeds, as everything stays in.
    Step 2 variant 1
  3. 3Toss the whole intact apple chunks into your rice cooker (set to Steam mode) or into a standard pot along with a small splash of water to kickstart the steaming process.
    Step 3 variant 1
  4. 4Cook for about 20-30 minutes, checking on them periodically. Once the apple chunks are completely soft all the way through, turn off the heat.
    Step 4 variant 1
  5. 5Let the cooked apples sit in the open vessel to cool down for a while so they are safe to handle.
    Step 5 variant 1
  6. 6Transfer the softened apples, including all the skins, cores, and seeds, directly into your high-speed blender or food processor.
    Step 6 variant 1
    Step 6 variant 2
  7. 7Blend on high for 60-90 seconds until the skins and seeds are completely pulverized into a perfectly uniform, smooth purée.
    Step 7 variant 1
  8. 8Note that the final color of your applesauce will depend entirely on your apple variety; it will sometimes turn beautifully red from the skins, or deeper brown if using darker apples.
    Step 8 variant 1
  9. 9Transfer the smooth purée into your storage container, allowing it to cool down completely before sealing.
    Step 9 variant 1
  10. 10For making cakes: Add this purée directly into your batter to improve texture and density without using butter, providing a highly nutrient-dense, plant-based fat replacement. Make sure to also add flaxseed to the mixture, as using only applesauce will cause the cake structure to fall apart easily.
    Step 10 variant 1
    Step 10 variant 2
    Step 10 variant 3
    Step 10 variant 4

Tips

  • Keeping the entire apple—skins, cores, and seeds included—naturally maximizes the pectin yield, which gives your baking the ultimate structural lift.
  • When utilizing this applesauce as a direct, whole-food butter alternative in cakes, always pair it with ground flaxseed; applesauce provides unparalleled moisture, but the flaxseed introduces the essential binding strength needed to keep the cake from falling apart.
  • Different apple types change the color and sweetness profile naturally, so you can skip adding any processed sweeteners entirely.

Storage

Let it cool completely in the container before closing. Store in the refrigerator for up to 2 weeks, or portion into the freezer for long-term baking prep.