Got apples? Here’s a simple low oxalate recipe that has been a family favorite since I was a kid. It’s perfect in the fall when apples are abundant and even better in the winter on a cold snowy night. I serve it unsweetened as a side dish (it’s especially good with pork) or drizzled with a little honey for the boy’s dessert. You can peel the apples if you want, or leave the peels on if you’ve got fresh apples without too many blemishes or pesky pesticides.
6 – 8 medium-sized cooking apples (Granny Smith or Jonathon are good)
2 tablespoons butter or coconut oil
1/4 teaspoon cinnamon
A drizzle of honey (optional)
Peel the apples if desired, then core them and cut them into thin slices. Melt the butter over medium heat. Add the apples and saute until tender, allowing at least some of the apples to become golden brown. Sprinkle the cinnamon over the top and add a drizzle of honey if desired. Stir just enough to coat the apples and serve warm.
Makes 6- 8 servings.
Oxalate Note: All ingredients in this recipe are low oxalate or very low oxalate. I prefer fried apples with only a touch of cinnamon, but you can use 1/2 teaspoon and still have a low oxalate treat.
OXALATE UPDATE (Dec. 2011): Cinnamon has been retested since I wrote this post and found to be high oxalate at 38.5 mg./teaspoon (Thus, 1/4 teaspoon adds about 10 mg. oxalate to the recipe). You might like to substitute nutmeg (2.3 mg. for 1/4 teaspoon) for the cinnamon or leave it out.
Serving Suggestions: Serve for dinner as a side dish with pork chops or pork roast. Serve for breakfast with ham or sausage, as a topper for Paleo pancakes or cottage cheese pancakes, or sprinkled with low oxalate granola. Serve over ice cream for a lovely fall desert.
Other Diets: This recipe may also be appropriate for gluten-free, dairy-free, vegetarian, vegan, Paleo, and carb controlled diets. It is also SCD-legal.