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Recipes

INSTRUCTIONS

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.

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.

INSTRUCTIONS

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).

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).