The apple sauce was very fun and easy. I grated six apples. (Next time I'll just chop them!) I put these in the slow cooker with some ginger, ground cloves, and cinnamon. I also threw in some frozen strawberries and dried apricots, because I had them on hand.
Low heat for four hours made the house smell like autumnal heaven, but there had been little cooking going on. I should've vented the lid so that the whole batch would go to apple butter in that time (which was my original intent).
I put half the mixture in an old pickle jar (clean!!) as applesauce. Then I kept the pot on low overnight, venting the lid by raising it off the pot with two spoons. I didn't mean to, but I woke up in the middle of the night and checked on it. In the morning: scrumptious apple butter.
Being a good Catholic, I know how to obey things that don't make sense at first. So, I mixed everything together and poured it into a well-greased frying pan.
Experiment: I oiled and floured a baking pan.
Result: better, but not perfect. They were a little underdone on the bottom. Also, it was time-consuming to cut the sheet into slice-of-bread-sized pieces.
Solution: tent with foil.
Solution: separate with foil during baking.
Second batch: better, but still imperfect. The sheets were easier to separate, though I forgot to tent and therefore bottoms were still a little soft.
I froze the oat cakes for the upcoming weeks' sandwich bread. Time will tell if this is a better method than bread. Things I already like:
- I won't have to slice these in the morning when you're in a hurry.
- They're thinner than bread slices.
- They cook faster.
- They're all the same size.
- They won't mold in the freezer.
- I won't need an icepack to keep my cheese cool.