Macrobiotic Caramelized Apples

I created this recipe because I wanted to make some caramelized apples that could be easily incorporated into other dishes.The only tip is not to stir the sauce in the pot until it starts to brown. That's it! Recipe by Ayuna

Apple simmered in salt is a macrobiotic recipe, but adding sweet potato makes it taste like sweet chestnut paste. If you have time, simmering the apple well makes it soft right down to the core. The core is basically just a ball of energy.It's simply a salt simmer, but you'll be surprised by it's sweetness. When simmering the apple, if you use too much water it'll take a long time so be moderate with the amount. If it doesn't seem like enough, add a little at a time. If you don't have any Jonathan apples, Fuji apples are okay, but it may be a bit lacking in acidity so add a bit of lemon. It's plenty delicious as-is, but you can also use it as pie filling or serve it on top of crackers. ❤ Recipe by Ruruko

I love desserts with apples. I came up with my own recipe for this cake without using any oil.Although there are many steps to this recipe, most of it just involves mixing and combining. Adjust the cooking time to suit your oven. As long as the wet ingredients amount to 200 ml, any variation or combination of them is fine. Recipe by Musashi

I made this because I got a lot of apples.When making the batter, be sure to add the sugar and the egg in parts, not all at once. Also, if the egg is still cold, Step 9 will become difficult, so be sure to bring it to room temperature.The ratio of sugar to apples for the caramelized apples is 10 g of sugar per 50 g of apples. Recipe by Yumitarosan

Could make these every single day and never get tired of them!! Yummy yummy!!

I made my own variation on an existing recipe.It's really easy to prepare this. Recipe by Kkke

Though I'm on a macrobiotic diet, I still love tarts, so I came up with this recipe. Recipe by Pkmaron

Through trial and error, I was able to create the tasty macrobiotic muffin I've been craving!If you fill small muffin cups 80% full, they will rise, split at the tops, and brown nicely. If you use large muffin cups, or soft molds, they will be shapeless and flat. Recipe by Miniature basil

Really great for a romantic light dessert for two!!

I like apples and I like pancakes. I decided to combine both and it was amazing !!!

I make this a lot during apple season. I use it for cake, for apple pie, in bread or on sweet pizza, serve it with ice cream... this sweet simmered apple is so versatile. The cinnamon and rum really make it taste great!Don't put the sugar in at the start. Draw out the moisture from the apple first, and cook it through slowly - that's the key! Once the rum and cinnamon are added the flavor really improves. If you don't like rum or cinnamon, this is also delicious with vanilla essence and a little butter! Try some variations! Recipe by Toiroiro

So easy to make yet so yummy!

This is an easy Japanese recipe that's great when you don't have time.This tastes even better if you let it sit for a while before serving. Recipe by Macrobi chef

This is simple macrobiotic cake made with whole wheat flour, without using eggs, milk products, or sugar.Whole wheat flour has a particular bitterness to it, so citrusy fruits such as raisins or cranberries go well with this cake.You can also substitute half or all of the flour with unbleached cake flour as well. Recipe by Mille=miru

This is a cake I came up with after getting a request from a former high school classmate for a Christmas cake. Her husband wanted something else, and she wanted an apple cake, so following the rules of society I went with her wishes. But the caramel flavor was requested by her husband.When you put the apples in the caramel, it cools down rapidly and hardens, but as the apple is simmered it melts, so it's not a problem. By microwaving the apples first, when simmering them with the caramel, they will cook faster. Boiling and making the apples soft will make it easier to layer them as shown in the photos. Recipe by nin

I was trying to make a dessert that is easy but still looks a little luxurious for parties.You're practically done once you've managed to prepare your caramelized apples without burning them. You can leave the rest to the microwave, oven and hand mixer to do the work. It's a very easy recipe. Recipe by Wagamamahime

I got some cute "Alps otome" apples, so I wanted to make candied apples.Note: Be careful not to coat the apples in too much of the caramel, or else the color of the apples will change.(Recipe by decocookie)

I tried making this carefully without extra additives. As long as you beat the butter well, this cake is as good as done!The best tasting poundcake is chilled in the refrigerator for a day, then brought to room temperature. The one day of rest helps the cake taste amazing! I think it's actually better than cake straight out of the oven (and straight of the fridge as well, of course) So please chill it and then bring it to room temperature.If the butter won't return to room temperature fast enough, heat it over a hot water bath or quickly in the microwave. In either case, be absolutely sure not to let the butter melt.If you place the eggs in warm water (not boiling hot water) they will come to room temperature.If you leave the eggs out of the refrigerator for an hour, they'll come to room temperature. It might take longer in the winter. Recipe by Ayuna

There is just something about a good ole apple crisp! The pleasant aroma lets you know Fall time is here!So last weekend, my husband and I picked apples from a local orchard (so much fun). So I had to make an apple crisp! Let me tell you this apple crisp will knock your socks off!The recipe is so simple. The recipe is another Pinterest find, thank you Lauren Allen! The caramel sauce is from the Pioneer Woman. Enjoy!

I made a macrobiotic tart in a simple way.I use almond or hazelnut oil, but you can use any vegetable oil that doesn't have a distinctive taste.Make sure to use bit oil that has been pressurized and untreated.The dough will not turn out crispy if you knead it, so press it into the tart while it is crumbly, and spread it out evenly. Recipe by Mille=miru

7 net carbsRecipe from Easy Paleo 70 Delicious Recipes**These weren't too bad, just more work. I used pine nuts and almonds instead of hazelnuts and no parsley.

This will take about 10 minutes for a great snack or dessert. Super easy.It is amost like an Apple dumpling , but without the crust..

great taste and easly my favorite dessert

When I used a recipe that bakes the crust and almond cream/filling at the same time, the crust and almond cream turned out undercooked, so I came up with a recipe where the crust is baked "blind" in advance.Don't cut the apples too thinly. The petal shape will be three dimensional and look nicer if the apples have a certain thickness.The sauteed apples will shrink considerably once they are cooled. Please be careful not to overcook them in step 13. Recipe by mocchi4141

This macrobiotic pound cake is easy to make.Be sure not to accidentally knead the thick batter when mixing. When pouring the batter into the pan, be sure not to spill it. An uneven surface gives a better taste.You could also add raisins and it will be delicious. Recipe by Mille=miru

I based these on a black sesame cookie recipe from an egg, butter, milk, and sugar-free recipe book. The original recipe called for whole wheat flour and katakuriko, but I didn't have enough whole wheat flour, so I blended it with cake flour. I also added more maple syrup and left out the sesame seeds.You can change the ratio of cake flour and whole wheat flour, if you like. If you use 100% cake flour, you'll get 'normal' cookies, while 100% whole wheat flour will give you a healthier version. Recipe by iqurin

I referred to macrobiotic recipe books and came up with my own method. In these books, this type of cream is usually called tofu cream.Please keep this in the fridge and consume it all the following day. While storing, some liquid will come out so make sure to drain before use.It has a creamy and rich flavor. Plus, it's not too sweet.You can taste the tofu a little bit and so it's different from your conventional whipped cream, but it does go well with sponge cakes. Recipe by Miyakojika

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