Preheat your oven to 400 degrees. Make sure all of your apples have been washed thoroughly and cut them into medium thin slices. You can keep the skin on for a more rustic dish, otherwise peel your apples first. Spray the bottom of a pie dish or an 8 X 8 glass/ceramic baking dish with a non-stick cooking spray. Add the apples, lemon juice and vanilla extract and toss around until evenly coated. Add the cinnamon, salt and nutmeg and toss around again. Sprinkle the top with the coconut sugar and almond flour. Scatter the coconut oil all over the top. Place in oven and bake for 25-30 minutes until the top is slightly browned and the apples are fork tender.
I have the biggest sweet tooth especially when it comes to ice cream and chocolate. This chocolaty delight satisfies my craving without all the guilt. In fact, it’s darn right healthy, so I think it’s safe to say “guilt-free”! This recipe is super easy to achieve. All you need is an ice cream maker, a blender and freezer safe containers for storage. I strongly encourage you to invest in one if you’re an ice cream lover like me. I find that when I have healthy treats on hand, it helps keep from running down to the 7-11 for a pint of Cherry Garcia when a craving strikes. My secret ingredient is a little bit of black coffee added to the mix. It really intensifies the flavor of the chocolate. This recipe makes about 1.5 quarts. Hope you enjoy!
4 ripe bananas
3 cups of unsweetened original almond milk
4 tbsp. unsweetened cocoa powder
4 tbsp. coconut sugar
2 tbsp. black coffee
A pinch of cinnamon
½ cup cacao nibs (or any healthy chocolate chips you like)
In a small mixing bowl mix 1 cup of almond milk with the cocoa powder and coconut sugar. Microwave for about a minute to a minute and 20 seconds. Continue mixing until everything is dissolved. Put all the ingredients (minus the cacao nibs) into a blender, and blend until smooth. Store in an airtight container and refrigerate for at least 4 hours. Make sure that your ice cream bowl is frozen solid before using. Follow the directions for your ice cream maker. It should take about 15-20 minutes. Add cacao nibs 2 minutes before it’s done. The ice cream will be very creamy, almost like soft serve, so store it in a freezer safe container for at least 5 hours to harden up before serving. If the mixture is to hard to serve, just let it sit out for about 15 minutes. (I put mine in the microwave for just 30 seconds) Now it’s ready to serve! You can add extra cacao nibs on top if you like.
1 15 ounce can of 100% Pumpkin Puree
2 very ripe Bananas
1 tsp. Vanilla Extract
1 ½ tsp. of Pumpkin Pie Spice
¼ cup of Grade A Maple Syrup plus 2 tbsp. for pecans
2 ¼ cup of Unsweetened Almond Milk
½ cup of chopped Pecans
Pam Organic Extra Virgin Olive Oil Nonstick Spray
Blend pumpkin puree, bananas, vanilla extract, pumpkin pie spice, maple syrup and almond milk in a blender until smooth. Store in an air tight container and chill in the refrigerator for at least 4 hours. Add mixture to your frozen ice cream bowl, and turn on ice cream machine. (Should take about 15-20 minutes) While that’s going, spray a small pan with Pam on medium heat. Add pecans and toast stirring frequently. Add the 2 tbsp. of maple syrup and just a pinch of pumpkin pie spice. Stir everything together and add the pecans to the ice cream maker about 2 minutes before it’s done. Store in an air tight container and store in the freezer.