Apple Oatmeal Cookies

Yield: 12

1/2 cup unsweetenend applesauce

2 tbsp peanut butter

2 tbsp maple syrup

1 cup large flake oats

1/2 tsp cinnamon

1/2 medium apple, peeled, cored, grated (largest hole on the grater)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the applesauce, maple syrup, and peanut butter until smooth.

3. Add in oats and cinnamon. Mix until well combined.

4. Fold the grated apple into the mixture until combined.

5. Scoop tablespoon-sized portions and place them prepared baking sheet. Flatten and shape the cookies because they will not change shape while baking.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 10 to 12 minutes, until just turning golden.

8. Let cool completely before serving.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-cookies/#recipe

Apple Cinnamon Baked Oatmeal

Yield: 6-8 servings

1 1/2 cups rolled oats

1/2 tsp baking powder

1/2 tsp cinnamon

2/3 cups almond milk (or sub any kind of milk)

1/4 cup unsweetened applesauce

1 tbsp maple syrup

1 egg

1 small apple, peeled, cored, and chopped into small chunks

1. Preheat the oven to 350F. Line an 8x8 inch square pan with parchment paper.

2. In a large bowl, combine oats, baking powder, and cinnamon. Stir to combine.

3. In a separate bowl, combine milk, applesauce, maple syrup, and egg, and whisk lightly to combine.

4. Pour the milk mixture into the oat mixture and stir gently until well combined. Let the oats soak up the wet ingredients while you prepare the apple.

5. Add in the apple and gently stir to combine.

6. Pour mixture into the prepared pan and smooth into a level layer.

7. Bake for 15 minutes, until the milk is absorbed and it feels slightly firm to the touch.

8. Leave to cool in the pan for at least 15 minutes.

10. Baked oatmeal can be served cold or re-heated in the oven or microwave. Store in an airtight container in the fridge for 3 to 4 days or freeze for 3 months (warm up in microwave for 30 seconds). Can also be baked as mini-muffins.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-bites/

Mustard Crusted Pork Tenderloin with Apple and Fennel

Servings: 2-3

1 tbsp grainy mustard

2 cloves garlic, minced

1 tsp fennel seeds

salt and pepper

1 pork tenderloin

1 tbsp olive oil

1 leek, chopped

1 fennel, sliced

1 apple, sliced

1 tsp thyme

1. Preheat the oven to 425F. Line a baking dish with parchment paper.

2. In a small bowl, combine grainy mustard, garlic, fennel seeds, and salt and pepper.

3. Place pork tenderloin in prepared baking dish. Evenly spread the mustard mixture over the tenderloin.

4. Roast tenderloin for about 30 minutes, or until just cooked through (145F on a meat thermometer).

5. While pork is roasting, heat olive oil in a skillet over medium heat.

6. Add leek and sauté for 1 minute. Season with salt and pepper.

7. Add fennel slices and sauté for 3 to 4 minutes, until slightly softened.

8. Add apple slices and cook another 3 to 4 minutes, until tender.

9. Add thyme and stir to combine.

10. Slice tenderloin and serve with sautéed vegetables.

https://thefeedfeed.com/mollyjean4/fennel-seed-and-garlic-roasted-pork-tenderloin-with-parsnip-mash-and-autumn-slaw https://www.foodandwine.com/recipes/pork-chops-apple-fennel-and-sage

Apple Tahini Caramel Oatmeal

Servings: 2-3

2 cups water

1 cup rolled oats

pinch salt

1 tbsp butter (or coconut oil)

1-2 apples, diced into 1-cm pieces

3 tbsp maple syrup

1 tbsp tahini

1 tsp vanilla extract

optional: 2-3 tbsp hemp seeds

cinnamon, to taste

1/4 cup pecans or walnuts, chopped

1. Bring water to a boil in a small pot. Add oats and a pinch of salt and turn down to medium low. Cover and simmer until oats reach desired consistency, about 8-10 minutes.

2. Meanwhile, heat butter in a medium nonstick pan over medium heat. Add apples and cook for 3 to 4 minutes. Apples should be warm and just starting to soften.

3. Add the maple syrup, tahini, vanilla, and a pinch of salt to the apples. Stir and let bubble for 2 to 3 minutes until the caramel thickens and darkens a little bit.

4. When the oatmeal is done, stir in hemp hearts if using and cinnamon.

5. Portion oatmeal into 2 or 3 bowls. Top with caramel apples, cinnamon, and chopped nuts.

https://desireerd.com/vegan-apple-pie-oatmeal/

Butternut Squash Apple Soup

Yield: 3-4 servings

1 small butternut squash, peeled and cubed

1/2 onion, chopped

1 apple (fuji, gala, honeycrisp), cored and diced

4-6 cloves garlic

2-3 tbsp olive oil

1 tsp dried thyme

1/2 tsp chili flakes

1/4 tsp cinnamon

salt and pepper

1/2 can coconut milk

1/2 - 2 cups water, if needed

1/4 cup coconut cream

1/4 cup sunflower seeds

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Place the squash, onion, apple, and garlic onto prepared baking sheet.

3. Drizzle olive oil over vegetables, then sprinkle with the spices.

4. Roast for 30 to 40 minutes, or until vegetables are fork tender.

5. Transfer all roasted vegetables to a blender or food processor. Add coconut milk. Blend until smooth, adding water if needed to reach desired consistency.

6. Garnish with coconut cream and sunflower seeds.

https://thefeedfeed.com/themodernproper/creamy-butternut-squash-and-apple-soup

Apple Sage Pork Breakfast Skillet

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, diced

1 white sweet potato, diced (about 2 cups)

1 green apple, diced

1 cup mushrooms, diced

2 tbsp fresh sage, minced

1 lb ground pork

1 tsp apple cider vinegar

salt and pepper, to taste

green onions, thinly sliced

1. Heat the coconut oil in a heavy-bottomed skillet over medium-high heat. When the pan is hot, add the onion and cook, stirring, for two minutes or until very lightly browned.

2. Reduce heat to medium and add the sweet potato. Cook for 4 minutes, stirring, adding additional coconut oil if the mixture dries out and begins to stick.

3. Add the apple, and cook for another 3 minutes, stirring occasionally.

4. Add the mushrooms, sage, and salt and pepper, and cook another 3 minutes, or until the sweet potatoes are just soft. Transfer to a medium bowl, and set aside.

5. In the same skillet, add the ground pork. Cook over medium heat until lightly browned and cooked through, stirring occasionally, about 10 minutes.

6. Add the vegetable mixture back to the pan and add the vinegar. Stir to combine and turn off the heat.

7. Serve garnished with green onions.

https://autoimmunewellness.com/apple-sage-pork-breakfast-skillet/

Apple Coffee Cake

Yield: 1 8x8 pan

2 large eggs

1/4 cup coconut oil

1/2 cup honey (or maple syrup)

1/2 tsp apple cider vinegar (or lemon juice)

2 cups almond flour

1/2 tsp baking soda

1/4 tsp salt

Topping:

1 Granny Smith apple, peeled, finely chopped

1/4 cup coconut oil, softened

1/4 cup coconut sugar

2 tbsp ground cinnamon

1/3 cup walnuts, chopped

1. Preheat the oven to 350F. Line an 8-inch square baking pan with parchment paper.

2. Add all batter ingredients to a blender or a food processor. Blend until well combined. The batter will be very thick. Transfer batter to the prepared baking pan and smooth into an even layer.

3. In a bowl, stir together the topping ingredients until well combined. Distribute topping over the cake, gently pressing the apples into the cake batter.

4. Bake for 25 minutes. Turn heat off and keep the cake in the oven an additional 15 minutes, until the center feels firm when poked. Remove from the oven and allow cake to cool 30 minutes before cutting and serving.

https://www.theroastedroot.net/apple-coffee-cake-paleo/

Zucchini Apple Pancakes

Yield: 8-10 small pancakes

2-3 tbsp almond butter (or sub any nut butter)

1 tbsp honey (or maple syrup)

3 eggs

1 small zucchini, grated

1 small apple, grated

3 sprigs of fresh thyme, chopped

1 cup almond flour

1/2 tsp baking powder

1/2 tsp salt

2 tbsp coconut oil

1. In a medium bowl, combine almond butter and honey.

2. Add eggs one at time, stirring to combine thoroughly with almond butter mixture.

3. Add zucchini, apple, and thyme. Stir to combine.

4. Add almond flour, baking powder, and salt. Stir to combine.

5. In a non-stick pan, heat coconut oil over medium heat. Drop 1/4 cup of batter into the pan and cook about 3 to 4 minutes per side.

https://hormonesbalance.com/recipes/almond-flour-zucchini-apple-pancakes/

Fennel, Celery, and Apple Slaw

Yield: 4 servings

3 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp lemon juice

1/2 tsp maple syrup

1 tbsp tarragon, chopped

2 small fennel bulbs, thinly sliced

3 celery stalks, thinly sliced diagonally

1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned

salt and pepper

1. In a small bowl, whisk olive oil, apple cider vinegar, lemon juice, maple syrup, and tarragon together.

2. In a large bowl, combine sliced fennel, celery, and apple. Toss with dressing. Season to taste with salt and pepper.

https://www.bonappetit.com/recipe/celery-apple-and-fennel-slaw

Best Apple Crisp

Yield: 6 servings

Filling:

5 cups apples (at least 2 varieties), peeled, small diced

1/4 cup brown sugar

2 tbsp flour

2 tbsp unsalted butter, melted

1 tbsp lemon juice

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp cloves

Topping:

1/2 cup flour

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup unsalted butter, cold

1. Preheat oven to 350F degrees. Line a 9 x 13-inch baking dish with parchment paper or lightly coat with non-stick spray.

2. In a large mixing bowl, combine the apples, brown sugar, flour, butter, lemon juice, and spices. Toss until evenly coated. Spread into an even layer in the prepared baking dish.

3. In a medium mixing bowl, stir together the flour, oats, brown sugar, cinnamon, salt, baking powder, and baking soda. Using a pastry blender, cut the butter into the mixture until pea-size clumps form. Sprinkle the mixture evenly over the filling.

4. Place in the oven and bake for 40 to 50 minutes or until the apples are tender and topping is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

https://lifemadesimplebakes.com/2017/11/the-best-apple-crisp/

Apple Crisp (Sugar-Free)

Yield: 6 servings

Topping:

3/4 cup quick oats

1/4 cup whole wheat flour

1 tsp cinnamon

2 tbsp maple syrup (or honey)

2 tbsp unsalted butter, melted (or coconut oil)

Filling:

6 cups red apple, diced (about the size of a blueberry) (Fuji, Gala, Braeburn, Granny Smith)

2 tbsp cornstarch (or arrowroot powder)

1 tsp cinnamon

1/8 tsp nutmeg

1. Preheat the oven to 350F. Line an 8x8 square pan with parchment paper or coat with a thin layer of non-stick cooking spray.

2. To prepare the topping, in a small bowl, combine the oats, flour, and cinnamon. Make a well in the center, and pour in the maple syrup and melted butter. Stir until fully incorporated.

3. To prepare the filling, toss the apples with the cornstarch, cinnamon, and nutmeg in a large bowl until completely coated.

4. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping.
5. Bake for 45 to 60 minutes, or until the apples are fork tender. Cool completely to room temperature before eating.

6. Note: To make the crumble gluten-free, replace the whole wheat flour with millet flour or any other gluten-free flour (except coconut flour).

https://amyshealthybaking.com/blog/2016/10/02/the-ultimate-healthy-apple-crumble/

Apple Cinnamon Cookies

Yield: 15

1 banana, mashed

1/2 cup apple, shredded

1/3 cup coconut flour

2 tbsp almond butter
1 tbsp honey

2 tsp vanilla

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger powder

pinch of sea salt

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all ingredients together.

3. Drop by spoonful onto the prepared baking sheet and flatten slightly.

4. Bake for 8 to 10 minutes, or until golden brown on the bottom.


http://www.whatrunslori.com/2012/05/paleo-apple-cinnamon-breakfast-cookies/

Apple Cinnamon Cookies

Yield: 15

1 red apple, grated

1 1/3 cups almond flour
2/3 cup shredded coconut

2 tsp cinnamon

1 tsp vanilla extract
1 tsp coconut oil, melted
2 eggs

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 

2. In a large mixing bowl, combine all ingredients and mix well. 

3. Using your hands, form the mixture into "patties" and place on prepared baking sheet. 

4. Bake about 20 to 25 minutes, or until golden brown.


https://civilizedcavemancooking.com/recipes/desserts/apple-cinnamon-cookies/

Sausage, Apple, and Brussel Sprout Sheet Pan Bake

Yield: 4-6 servings

1 onion, thinly sliced
3 cloves garlic, thinly sliced
1/2 head green cabbage, thinly sliced
1 lb brussel sprouts, halved or quartered
1 apple, diced

4 sausages, cut into 1-inch pieces

1/4 cup olive oil
1 tsp fennel seeds
1/2 tsp paprika

3 sprigs of fresh thyme

salt and pepper

Dressing:

1/2 shallot, finely minced

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp grainy mustard

1 tbsp honey

1 tbsp fresh dill,  finely chopped

salt and pepper

1. Preheat oven to 400F. Line a sheet pan with parchment paper.

2. Place onion, garlic, cabbage, brussel sprouts, apple, and sausage onto prepared sheet pan.
3. Toss everything together with olive oil, fennel seeds, paprika, thyme, and salt and pepper.

4. Bake for 15 minutes. Stir, and bake for another 5 to 10 minutes, until sausage is cooked and vegetables are tender. 

5. Meanwhile, prepare the dressing by combining all ingredients and whisking vigorously until the mixture emulsifies.

6. Pour the dressing over the sheet pan before serving.


https://thefeedfeed.com/tv/episode/sausage-apple-and-veggie-sheet-pan-dinner?utm_medium=link&utm_source=email&utm_campaign=newsletter9.2&utm_term=sheetpanepisode1&utm_content=tv

Cauliflower and Chickpea Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed
zest of 1 lime
1/2 tsp chili powder
salt and pepper
2 tbsp olive oil

Dressing:
1 tbsp grainy mustard
1/2 tbsp maple syrup
zest and juice of 1 lime
2 tbsp olive oil
salt and pepper

Salad:

1 head of cauliflower, grated
salt and pepper
6-8 radishes, quartered
1/4 cup parsley, chopped
2 sprigs mint, julienned
2 green onions, finely sliced
1 crisp apple (like fuji or pink lady), sliced thin
1 avocado, cut into chunks
1/3 cup sunflower seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Spread chickpeas out on the prepared baking sheet.

3. In a small bowl, combine lime zest, chili powder, salt, pepper, and olive oil. Pour over chickpeas and toss to coat. Roast until lightly crispy and golden, about 15 minutes. Remove from oven and set aside.

4. Prepare dressing by whisking together all dressing ingredients. Set aside.

5. In a large bowl, season cauliflower rice with salt and pepper and drizzle with 2 tablespoons of the dressing. Toss to combine. Let marinate for 10 minutes.

6. Add remaining salad ingredients and roasted chickpeas. Toss with remaining dressing before serving.

http://thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/