Recipes
Peach Crisp
INGREDIENTS
10 ripe peaches, peeled + sliced
2 Tbsp arrowroot powder (or cornstarch)
1 tsp vanilla
1 Tbsp lemon juice
3 Tbsp coconut sugar
1/4 tsp nutmeg
Crumble
1 cup rolled oats (certified gluten free if necessary)
1 cup almond flour
1/3 cup coconut sugar
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup almond butter
1/2 cup melted coconut oil
1 tsp vanilla
INSTRUCTION
1. Preheat oven to 350F and prepare 9 x 9 dish with nonstick spray.
2. Peel your peaches.
3. In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated.
4. While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt and cinnamon.
5. Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.
Cinnamon Baked Apples
INGREDIENTS
- 6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp)
- 2 tbsp lemon juice
- 1 tbsp coconut oil (optional)
- 2/3 cup coconut sugar
- 1 ½ tsp ground cinnamon
- 3/4 tsp fresh grated ginger
- 1 pinch nutmeg
- 3 tbsp cornstarch or arrowroot starch (for thickening the sauce)
- 3 tbsp fresh apple juice or water
- 1 pinch sea salt
INSTRUCTION
1. Preheat oven to 350 degrees F and set out a 9×13-inch (or similar size) baking dish.
2. Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise. The thinner the better! Just try to be consistent so they cook evenly.
3. Add to baking dish and top with lemon juice, coconut oil (optional), coconut sugar, cinnamon, ginger, nutmeg, cornstarch (or arrowroot), apple juice (or water), and a healthy pinch of salt. Toss to combine. Then loosely cover with foil.
4. Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are very fork tender (especially in the center of the dish) and slightly caramelized (see photo).
Coconut Macarons
INGREDIENTS
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- ⅛ tsp salt
- ¼ cup granulated monk fruit sweetener
- 2 tbsp water, room temperature
- 1 cup shredded unsweetened coconut
INSTRUCTION
- Preheat the oven to 325°F, and line a baking sheet with parchment paper.
- In a medium bowl, whisk the egg white until it just barely starts to turn frothy. Whisk in the vanilla and salt. Thoroughly stir in the monk fruit sweetener and water. Stir in the coconut until thoroughly and evenly coated.
- Using a 1-tablespoon cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet. After forming all of the cookies with the cookie scoop, dip your fingers into water (to help prevent the coconut mixture from sticking to your skin), and gently reshape each mound into a more evenly rounded hemisphere.
- Bake at 325°F for 21-26 minutes, or until the outsides are firm and the coconut is as golden and toasted as you prefer. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Sift in flour, baking soda, and salt. Mix gently.
- Pour batter into the pan and bake for 50-60 minutes.
- Let it cool.
Cherry Cobbler
INGREDIENTS
For the Cherry Filling
- 4 cups fresh sweet cherries pitted and sliced in half
- 5 tablespoons water divided
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
For the Batter
- ⅓ cup coconut oil, refined
- 1 and ⅔ cup oat flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 and ⅓ cups almond milk, unsweetened or milk of choice
- 2 teaspoons vanilla extract
INSTRUCTION
- Preheat the oven to 350°F and set aside a 10-inch round or a 9x11 baking dish. If you use a pie plate, be sure it\'s a deep dish.
- Pit the cherries and slice them in half. In a small bowl, stir together one tablespoon of cornstarch and two tablespoons of water. Set aside. Add the cherries, granulated sugar, and the remaining three tablespoons of water to a medium-size saucepan and bring to a boil. Reduce heat to medium and stir in the cornstarch slurry. Simmer for about 5 minutes or until the mixture is thickened slightly. Remove from heat.
- In a large bowl, whisk together the oat flour, granulated sugar, baking powder, cornstarch, cinnamon, and salt. Stir in the almond milk and vanilla extract until relatively smooth, breaking up any lumps. Set aside.
- Melt the coconut oil and pour it into the bottom of your baking dish. Pour the batter on top of the oil. Do not stir. Spoon the cherry mixture evenly (with the juice) on top of the batter. Do not stir that either.
- Bake for 55-70 minutes or until the batter is set and slightly golden. Remove from the oven and allow to cool for at least 15 minutes.
- Enjoy warm with a scoop of ice cream or whipped topping.
Homemade Applesauce
INGREDIENTS
- 6 lb. apples, peeled, cored, and cut into 8 slices
- 1 cup apple juice or apple cider
- Juice of 1 lemon
- 1/2 cup brown sugar, packed
- 1 tsp. cinnamon, more or less to taste
INSTRUCTION
- Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
- Carefully puree in a food processor or blender until smooth. Store in the fridge and serve by itself!