Sugar-free Roasted Apple Butter and EatTheLebaneseSeason

You know when you haven’t talked to someone for a while? They haven’t talked back either and you have no idea how to start a conversation again? I am having this with my baby blog. It’s been a while. It feels so wrong having all these recipes and gorgeous photos I took stored in folders as time passes. But here I am again, publishing a post after a week of behind the scene conversation to prepare for something fun. A fellow cook (@thekitchenbabe) and I decided to gather a few cooks on instagram and start posting recipes we cook and photograph according to what’s in season.

Apple WEEK - cookin5m2.jpgsugar-free-roasted-apple-butter-recipes-cookin5m2-2

#EatTheLebaneseSeason is the account and hashtag we decided to use to archive the recipes. This is our first week and things look very promising! We are now 9 passionate cooks willing to take the challenge and play with the seasonal produce! Care to join? Post your recipes on your blog and instagram account with the hashtag #EatTheLebaneseSeason and we’ll regram the best recipes. We’ll be posting the coming week’s ingredient early in the week to give you enough time to prepare and shoot your recipes.

This week’s challenge is, *drumrolls* APPLES!

Lebanon is having trouble with exporting and selling all the apples produced and companies and individuals are rushing to find solutions to fix what the government is failing to solve. So we decided to take it the only way we can help: buy apples and use them!


My entry for the challenge is an apple spread I tried a few years ago and decieded to use a lot of the apples I have stacked in crates for a month now. I saved this recipe from and tried it once the way it is but the second time, I tried a bigger batch and did a few adjustments to make this recipe vegan and sugar-free. While Food52 recipe calls for roasted apples, with skin and seeds, to be run through the food mill, I prefer to core the apples, run them through the food processor, then into the food mill to get rid of the skin. Running the pulverized mixture into a sieve would take too long. Reserve the cores in a bag in the fridge and use in a recipe I’ll be posting this week.

Try this recipe for a Christmas gift idea, or have a spoonful every now and then, or use it in a fluffy and delicious pancake recipe


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tiny-apple-recipes-cookin5m2-pinSugar-free Roasted Apple Butter


  • 10 large red apples
  • 1 tbsp ground cinnamon
  • 1/8 tsp / sprinkle of ground nutmeg
  • 1/8 tsp / sprinkle of ground cloves


  • Core and dice the apples and place in a large roasting pan. Toss with the spices and roast in a 200ºc oven for 40 minutes until the apples are falling-apart-tender
  • Take out of the oven and let cool for a while
  • Run the apples into a food processor until smooth. Work the puree into a food mill to get rid of the remaining skins
  • If the mixture is too runny and soft, place on low heat, stirring frequently and keeping a close eye to get the desired consistency
  • Store in jars and keep refrigerated
  • Try the apple butter on toast, or in pancakes

3 thoughts on “Sugar-free Roasted Apple Butter and EatTheLebaneseSeason

  1. Pingback: Rose Geranium and Apple Syrup | Cookin' five square meters

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