I made apple crisp from Elana’s Pantry recipe. I used stevia instead of xylitol since I didn’t have any. I personally can’t stand stevia in large amounts due to the its weird aftertaste, but I decided to try it anyway since one commenter on the recipe said that they didn’t have much of an aftertaste when they tried it with stevia.
It smells yummy coming out of the oven. But the stevia aftertaste for me is just too strong. Next time, maybe I’ll play around with agave. Agave tastes fine for me.
Apple crisp topped with ice cream
4 large apples, peeled, cored and cut into 8 slices, then quarter each slice
1 tablespoon stevia
1 tablespoon lemon juice
¼ cup water
1 tablespoon arrowroot powder
1 cup blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon cinnamon
1 tablespoon vanilla extract
1 tablespoon coconut oil
2 tablespoons stevia
1. In a 9×9 baking pan, toss apples, sweetener and lemon juice
2. Stir water and arrowroot together to make a slurry then toss into apple mixture
3. In a medium bowl, combine almond flour, salt and cinnamon
4. In a smaller bowl combine vanilla, coconut oil and sweetener
5. Stir wet ingredients into dry –mixture will be very crumbly
6. Sprinkle topping over apple mixture
7. Bake covered at 350° for 45 minutes, until apples are soft and topping is golden brown
Brunch galore! I made a huge brunch feast one day =)
I’ve never been a french toast lover per se, but I recently had this extraordinary french toast at a restaurant (which I’m sure was not full of healthy ingredients). However, that made me a french toast believer. I searched for a delicious french toast recipe to try out but somehow make it healthy. Here’s what I came up with:
(Recipe adapted from AllRecipes)
4 bread slices (I used Ezekiel 4:9 bread, which is organic, flourless, whole wheat bread)
2 organic omega-3 eggs
0.8 cups almond milk
0.9 tbs stevia
1/4 tsp vanilla extract
1/8 tsp nutmeg
1/3 cups organic raw pecans, chopped (I soaked them beforehand to get rid of the enzyme inhibitors)
“Sweet butter” substitute: 3/4 tbs organic coconut butter, 1/4 tbs organic coconut oil – mixed together
2/3 cup frozen or fresh organic blueberries
- Arrange bread in a greased (with olive oil) 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, stevia, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Drizzle the sweet butter over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
Served with raw organic agave syrup
Delicious! Definitely a breakfast recipe staple for me!