As summer turns to fall, it’s time for us all to put away the watermelons and limes, and turn the page on all those barbecue routines and recipes for summery sweetness. As the leaves begin to glow amber, and as the air becomes crisp, it’s time to turn our attention to one of the best flavors mother nature has in her arsenal: apples! More specifically, zero-waste apple-based recipes that are good for the mind, body, and planet! So if you want turnover a new leaf with some eco-friendly apple turnovers, get out your notepad and follow these simple recipes from some of our favorite low-waste bakers!
To Start Your Low Waste Apple Recipes:
At farmers markets, look for bruised or less perfect-looking apples (just make sure they’re still safe)! Apples that aren’t gorgeous usually won’t get sold, as everybody wants that perfect crispy crunch. Luckily, the quality of the apple in the eye doesn’t factor in when baking, so try to prevent waste whenever possible by looking out for those bruises. Plus, bruised apples often cost less!
Low Waste Apple Recipes For All Your Fall Baking!
1. Vegan Apple Crumble
This recipe from Zero-Waste Chef can have using the whole apple, stems and cores included!
· 8 medium apples, sliced
· juice of one lemon
· 1/8 teaspoon cinnamon
· 1/8 teaspoon nutmeg
· 1/2 cup all-purpose flour
· 1/2 cup leftover almond pulp (or responsible almond milk in recyclable container)
· 1/4 cup rolled oats
· 1/2 cup brown sugar
· 1/2 cup coconut oil
1. Preheat the oven to 350°F.
2. Toss the apples in lemon juice, arrange in a 9-inch glass pie dish or square baking dish and sprinkle with cinnamon and nutmeg.
3. Combine the flour, almond pulp if using, oats and brown sugar in a small bowl. Add coconut oil and use a fork to work it evenly into the dry mixture until the topping looks crumbly. Sprinkle onto the fruit.
4. Bake for about 25 minutes until the topping is golden and the fruit is soft.
5. If you want to peel the apples, go ahead! The peels can be used to make apple scrap vinegar!
2. Cinnamon Apple Chickpea Cookies
Zero-Waste Nutrition has tons of great recipes, but these apple cookies are a fall favorite!
Insider Tip: This recipe can be made with either chickpea flour or with full-on chickpeas. If you prefer using full chickpeas, try buying dried chickpeas in bulk for less waste and more savings! All of the other ingredients in this recipe are also available in bulk, and most are very handy for tons of other recipes!
· 1 can chickpeas, rinsed and drained (1.5 cups)
· 1/2 cup unsweetened applesauce (Try a zero-waste unsweetened applesauce recipe!)
· 1/4 cup maple syrup (look for syrup in a glass container)
· 1 teaspoon baking powder
· 1/4 cup old fashioned, rolled oats
· 1 Tablespoon cinnamon
· 1 Teaspoon vanilla extract
· 1/4 cup trail mix
1. Preheat oven to 350F and oil baking sheet (or line with parchment paper or silicone baking sheet)
2. Add chickpeas and all other ingredients except trail mix into a high speed food processor.
3. Process until smooth up to 2 minutes, wiping down the blender sides if needed.
4. Fold in trail mix.
5. Spoon batter onto baking sheet. The mixture will be a bit sticky, but will harden up as it bakes.
6. Smooth out the cookies with the back of a spoon or an oiled finger.
7. Bake for 15-16 minutes or until lightly browned and set.
8. Let cool and store in a refrigerated container.
3. Ginger-Spiced Apple Muffins
Kale and Compass has a recipe we can’t get enough of! Check out these Ginger-Spiced Muffins!
Before You Bake: This recipe is not vegan, but can easily be made so by substituting dairy with other non-dairy alternatives! Eggs can be substituted with Vinegar and Baking Soda, Soy Yogurt, or ½ cup Unsweetened Apple Sauce!
· 2 cups all-purpose flour
· 1/4 cup unrefined cane sugar
· 1/4 cup brown sugar
· 3/4 teaspoon salt
· 1 tablespoon baking powder
· 1 teaspoon cinnamon
· 1 teaspoon ground ginger
· 1.5-2 cups peeled and chopped apples (from ~1 large or 2 small)
· 1 cup milk (or almond, oat milk)
· 1/4 cup vegetable oil
· 2 eggs (or alternatives)
1. Preheat the oven to 425. Grease a 12-cup muffin pan with butter or vegetable oil.
2. In a large bowl, sift together the flour, sugar, salt, baking powder, cinnamon and ginger. Stir in the chopped apple until well combined.
3. In a medium bowl, add the milk, vegetable oil, eggs and lightly beat until combined.
4. Add the wet ingredients into the large bowl with the dry ingredients. Stir gently, until just combined.
5. Pour batter into each muffin cup. Bake in the oven for 15-20 minutes, until a knife comes out clean.
6. Enjoy a yield of 12 delicious muffins (they will keep for a week if refrigerated in an airtight container)
Enjoy these recipes for a fun and yummy fall activity – without the waste!