MY Barbecue Sauce

Gluten-free | Refined sugar-free | No added fat | Dairy-free

Makes 1 large jar

Why it’s delicious

Barbecue or BBQ… no matter what you call it, its sweet, tangy flavour is perfect with meats and vegetables. I love a good barbecue sauce, though I'm not so keen on the store-bought varieties that are loaded with sugar and preservatives. My version is sugar-free, natural, and super easy to make.

Helpful hints and tips

I use my roasted tomato sauce in this sauce, which needs to be well blended before being added to the ingredient list below. 

My Roasted Tomato Sauce, which was created for my homemade meatballs, is used in this recipe. It’s free from gluten, sugar, and dairy and has no added fats or oils. Get the recipe here. 

This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

Homemade apple sauce

I also make my own applesauce. For the amount listed below, I used two large granny smith apples, peeled, cored, diced, and cooked in enough water to cover the apples. I then boiled for 10 minutes until the apples were soft and blended well into a puree. 

Ingredients

• 240 ml (8.1 fl. oz.) water
• 250 g (8.8 oz) Bridget's Roasted Tomato Sauce
• 125 g (4.4 oz) refined sugar-free applesauce (see above notes for homemade)
• 4  large soft prunes, roughly chopped
• 2 tbsp apple cider vinegar
• 2 tbsp Pure as Inulin Powder
• 1 tbsp onion powder
• 1 tbsp pure garlic powder
• 2 tsp sugar-free Dijon mustard
• 1 tsp Himalayan salt
• 1 tbsp liquid smoke, optional
• ½ tsp cayenne pepper

Method

1. Blend all the ingredients in a food processor until very well blended and smooth.
2. Pour the mixture into a pot and bring to a gentle simmer. Simmer for 20 minutes, stirring often to prevent the sauce from catching and burning to the bottom of the pot. 
3. Taste the sauce for flavour, adding a pinch more salt if required. 
4. Allow the sauce to cool before pouring it into a jar and storing it, covered, in the fridge for up to 2 weeks.