Over the last few years, food sensitivities have gotten better in some areas, and worse in other areas. Gluten and dairy no longer lead to severe month-long eczema outbreaks, but instead, lead to about the same length of time of fatigue, irritability, outbursts, and outrageous levels of bloating. I have learned the triggers, and have learned to recognize when children have been sneaking into foods that make them sick. Currently, this is happening much more often than it should. We are also now dealing with severe peanut allergies. Because of all of this, I started homeschooling last year. I am blessed to be able to have this option.
With homeschooling, my children get the benefits of seeing immediate application of what they are learning in school. We have all heard it: "Where will I use this in real life?" At seven years old, my oldest is learning how to cook, how many servings a recipe makes, and how to multiply the recipe or divide the portions out so that everyone gets some. The kids' favorite breakfast right now is gluten-free oatmeal with homemade cinnamon apple butter added.
Cinnamon Apple Butter
5 lbs apples, cored (leave skins on: you need the natural pectin)
3 T lemon juice, or citric acid
1/2 to 1 c water
5 whole cloves
3-6 T Cinnamon (I like it with more, but some people might not)
Add all ingredients together in an Instant Pot. I cooked this size recipe in the 6-qt, then steam-canned it in my 8-qt.
I don't have a corer, so I did dice the apples, which probably helped more fit in the pot.
Turn sealing valve to closed and cook on manual for 20 minutes. Let pressure release naturally.
Open lid once pressure is released, and blend contents with immersion blender. If mixture is still watery, it can be cooked down more until thick and caramelized. the more concentrated, the better.
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