Sprinkle seeds top.

Made a bunch last year from the apples off our tree in the backyard. Yummy!

found some at wally world with no high fructose corn syrup, doing my best to stay away from that.

peel, core and chop some apples, throw in a sauce pan, juice of a small lemon, tad bit of water, some brown sugar, cinnamon, maybe a pinch of nutmeg or other apple pie spice. I like to add a healthy pinch of red chili flakes to mine, gives it a little kick. simmer low and slow till thick and tender.


Try with a slice of melted sharp cheddar cheese on top.

Or any flavor you like.

Enjoy!

On line they said they had some in stock with no high fructose corn syrup, but I couldn't find it on the
shelves where it was supposed to be, shelves were a little bare, I'll look next time I'm there.
Did buy 2 large jars of apple butter with no high fructose corn syrup.

Guessing mfrs & retailers have lots of stock in companies that mfr diabetic supplies.

I actually had that one Saturday morning, finding myself without benefit of human criticism. Cats didn’t mind. Sometimes I listen to my body and follow its suggestions. I don’t eat nearly enough foods high in omega-3 fatty acids, so it seemed a decent choice. Besides, you know what they say about fish…brain food.

Sorry.

with a little cinnamon. Or leave the carrots in strips and cook them al dente if you would rather have a hint of crunch.

Tastes like butter!

I recommend the sticks over the tub- somehow the
taste is a bit different.

Leaving aside for a moment butter not being unhealthy at all, in appropriate moderation of course – the Miyoko's sticks (they taste better because they're European-style, made with cultured cashew milk) are mostly coconut oil…which has a third MORE saturated fat than butter. It is cholesterol-free, but since dietary cholesterol has little to no impact on blood cholesterol, that's kind of a moot point.

As I said, it's a very good product, frankly just as good as real cultured butter IMNSHO, but given that it's not "healthier" nor less expensive, there's really no reason to use it if you aren't a vegan.

It is true that butter has 3 to 4 times the unsaturated fat.
But, that doesn't mean there is 3x the saturated fat. The math doesn't work that way.
Coconut oil has an iodine value of around 8. Since the unsaturates are mostly mono-, that means around 8% of the chains are unsaturated. That leaves 92% saturated fat.
Butter is typically around IV = 32. (Can be a bit higher or lower depending on breed & diet of the cattle.) Again, vpredominantly monounsaturates, so around 32% unsaturated far. This leaves 68% saturated fat. 69 × 3 = 204, not 92.
It's more accurate to say coco has 1/3rd the unsaturated fat, not 3x the saturated fat.
There are plant oils, olive being a great example, where coco actually does have 3x the saturated fat.
Canola is only around 7% saturated, so coco has over 13x the saturated fat! Plus it's loaded with polyunsaturated chains. Most 2 double bonds.
Sorry I couldn't resist! I practically have Bailey's committed to memory.

Australians swear by vegemite on toast, and it's not bad, although it's an acquired taste. But I found it goes best with some butter to cut the saltiness.

I wonder if the umami in vegemite is similar to that in natto mentioned in the preceding post