Thursday, September 8, 2016


Yes Virginia! You can have your apples and eat them too!  I've posted previously about fermented apples and the effect they have on my blood sugar.  Well that was way too long ago and I never did get back to it, or make another apple pie or decide on a good crust for it.  So I apologize to those who were looking forward to that!!  It's apple season once again and I'm interested in apples.  So I made a video to show you, first of all, how to ferment the apples. Some people add salt, but if you use fresh whey from kefir or homemade yogurt, you don't have to add salt.  They turn out lovely without and you don't have salty apples then.

Crust ideas anyone?  It needs to be a crust that will not get soggy when baked with the apples.  If you have a good one feel free to share it in the comments.  If you want to benefit from the pro-biotics then eat these as is without heating them.  I sprinkle a little sweetener and cinnamon on them and just eat them as a side dish.


Fried Caramel Apples

Recipe By: Ginny Larsen
Serving Size  : 4  

1 tablespoon  butter
2 cups  (1 jar) fermented apples -- diced  (nutritional information not given because I really have no way of knowing the carb count once they are fermented! I go by my meter)
2 tablespoons  Pyure sweetener
1/2 teaspoon  cinnamon
1/4 teaspoon  blackstrap molasses
1/4 teaspoon  Watkins Caramel extract
1/8 teaspoon  guar gum -- (optional - if you want it thickened more)

In small frying pan, add butter and melt.  Add apples, sweetener, cinnamon, blackstrap molasses, and caramel extract.  Stir together and bring to boil.

Reduce heat and simmer, stirring, for about 10 minutes.  Sprinkle guar gum (if using) over all and stir in for another minute).

  "© - 9/7/2016"
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*Apples not included - remaining ingredients per serving: 27 Calories; 3g Fat (92.5% calories from fat); trace Protein; trace of Carbohydrate; trace Dietary Fiber

Serving Ideas: This is wonderful as a treat by itself hot or cold.  Add whipped topping, or yogurt, or spoon over ice cream.  Use it for a pie filling.  For a 9-inch pie you would have to double the recipe.


  1. Ginny, I've been lowcarbing for almost 3 years and have been experimenting with fermentation so that I can enjoy many different things without impacting my blood sugar/ketosis, etc. Have you done any other fermenting and/or are you willing to share experiences with each other? It's fun AND healthy. Anita

    1. Yes, I've been wanting to post more about it! I've done zucchini pickles and peaches too. I love the peaches especially. I just eat them that way. So nice to have fruit I love again without affecting my blood sugar as well as getting the probiotics and enzymes from it. What have you fermented? It would be great to compare notes.



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