Cinnamon Apple Muffins (GF, Grain Free, Dairy Free, Soy Free)

This recipe was inspired from a GF zucchini loaf found here. Given the amount of changes I was making and the lack of success I've had with these kinds of recipes in the past my expectations were low.

Then I was blown away!  My kids and I could not stop popping these delicious bites in our mouths!  Absolute winners!

Cinnamon Apple Muffins

• 6 egg whites
• 2 cups shredded apples (approximately 3 large-med apples)
• 1 Tbsp. vanilla extract
• 1 cup coconut sugar
• 1/4 cup organic coconut oil, melted
• ¼ cup natural apple sauce (no sugar added)
• ¼ tsp. salt
• ½ tsp. baking soda
• 1 tsp. baking powder
• 2 ½ cups almond flour
• ½ cup coconut flour
• 1½ tsp. ground cinnamon
• ¼ tsp. fresh lemon zest
• Optional – Cinnamon Sugar garnish of 3 Tbs coconut sugar + 1.5 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl; beat egg whites until they are fluffy. Add apple, vanilla extract and coconut sugar and lemon zest; mix well. Slowly add coconut oil and continue to mix.
3. In a separate bowl, combine all dry ingredients; mix well to combine, then add the dry ingredients to the wet mixture. Stir well until wet and dry mixtures are combined and there are no lumps in the batter.  This will be like very wet cookie dough.
4. Prepare your mini muffin tin with oil, butter, or cooking spray, whatever you prefer. Drop batter into mini muffin tin cups using a rounded half tablespoon. Shape as desired, trying to keep the size even across all of the muffins. If using the optional sugar garnish, sprinkle that on top of the muffins at this point.
5. Bake for 20 minutes or until they feel solid throughout when punctured.  Remove from pan and let cool on wire rack.
   

Sinless Banana Oat Cookies

A Sinless Banana Cookie recipe was going viral on Facebook last month.  I made it, but thought, "I can do better."  Here's that recipe but with some Kim touches. 

A play on baked oatmeal, but put into a cookie form.  Good as a snack, on the go breakfast or dessert, just be prepared for a very soft cookie.

Sinless Banana Oat Cookies

• 2 ripe bananas
• 1 cup quick oats
• 1 heaping Tbs natural PB
• 1 Tbs coconut sugar
• ¼ tsp salt
• ½ c mini chocolate chips (optional but recommended)

Mash bananas well. Mix all ingredients with the bananas. Scoop by rounded ½ Tbs onto a lined baking sheet. Bake at 350 for about 12 mins.

Layered Apple Baked Oatmeal

One of my favorite breakfasts of all time - good enough to even be dessert, but healthy enough for anytime of day.

Layered Apple Baked Oatmeal

Apple Layer:
·         3 medium apples, peeled and sliced thin, or shredded (use the apples you like, I've done gala, granny smith, and a mix of the 2 with great results)
·         1/2 tsp cinnamon
·         2 Tbs sweetener (I use coconut sugar, but you could also use pure maple sugar or just brown sugar)

Oatmeal Layer:
·         2 Tbs coconut sugar (can sub pure maple syrup or brown sugar)
·         1 tsp cinnamon
·         Dashes of nutmeg and pumpkin pie spice to taste (optional)
·         4 egg whites
·         1.5 c. natural apple sauce (no added sweeteners)
·         2.5 c old fashioned oats (sometimes called rolled oats, not quick or instant)
·         2 c milk of choice (I’ve been using vanilla soy milk, but cow’s milk or almond milk I’m sure would be great too.  If you are using a plain milk, you might think about adding a small splash of vanilla extract, about ¼ tsp)

To Make:

Preheat oven for 350 degrees. Grease a medium casserole dish (I used coconut oil rubbed all around, but butter or a cooking spray is fine). Add all ingredients for the apple layer and toss about until the sweetener and spices are evenly distributed among the apples. Trying to evenly spread them out in the dish.

In a large bowl melt your coconut oil (or butter), then add the sweetener and cinnamon giving the mixture a good stir until incorporated. Next add the egg whites, apple sauce and oats, stirring and beating the whites until everything is mixed and it looks like very loose cookie dough. Add milk last, stir until the mixture is even then pour it all over the apples in the prepared dish.

Bake at 350 for 45 minutes then check. Continue baking until the top layer is lightly browned and set. The inside will be gooey yummy like a custard pudding.  Serve warm, or keep in the fridge. I like to warm leftovers up and add a splash of milk.

Fluffy Pumpkin Biscuits (Vegan)

If you're nervous about vegan food than this is a great place to start, because you'd never know these are "healthy."  I expected them to be over-the-top sweet, but they aren't. They'd go wonderfully alongside a winter stew or slather them with honey for an after-dinner treat.

Fluffy Pumpkin Biscuits (Vegan) (slightly adapted from An Opera Singer in the Kitchen)

• 2 cups whole wheat white flour  
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 2 Tablespoon real maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 Tablespoon Earth Balance margarine (vegan margarine, it's WONDERFUL, but use what you have/like)
• 3/4 cup pumpkin puree
• 1/2 cup plain soy milk or another non-dairy milk (original recipe calls for So Delicious coconut milk)
• 2 Tablespoon honey

Preheat the oven to 450 degrees and line a baking sheet with parchment paper, no stick foil, or another non-stick surface.

In a large bowl, whisk together the flour, baking powder, salt, and spices. Blend in the margarine using a pastry blender, wisk, or other splitting tool (I used an avocado masher, he he).

In a medium bowl, combine the pumpkin, coconut milk, maple syrup, and honey.

Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1″ thickness. Using a 2″ biscuit cutter (or thin cup edge), cut the dough into circles.

Re-roll the scraps and cut out biscuits until you have used all of the dough. Place on the prepared baking sheet.

Bake 12-14 minutes or until golden brown. Serve warm.

Twice Baked Au Gratin Potatoes

Growing up Au Gratin potatoes was THE side dish to dream about.  Oozey cheese sauce, onions, & tender spuds was a dream.

But now, with a healthy eye (and a Dad who's lactose intolerant) I set out to harness that lovely favor, but SLICE the excess fat, calories, cholesterol.... even the real cheese.

These were amazing. And even on day 2, the spuds were still creamy out of the microwave.

Twice Baked Au Gratin Potatoes by Kim

• 4 average size baking potatoes
• 1 HUGE sweet onion
• Milk of your choosing (I used soy)
• salt
• 1 Tbs butter of your choosing (I used Earth Balance)
• 1/2 c. cheese of your choosing (I used Veggie Shreds to make this lactose free, but a real sharp cheddar would be fantastic)

Preheat oven to 375. Scrub & pierce your potatoes, but don't wrap them since they need tough skins. Bake them until soft on the inside. Meanwhile, heat a pan to low. Slice your onion in even pieces & put them in the oven.  Let them cook on low, stirring occasionally for about an hour. This is the best way for onions to caramelize. If the pan's too hot & you get black spots, de-glaze the pan with a little broth, scrap up all the dark pieces, & reduce the heat.  Eventually you'll get a honey colored onion glob.  This can be saved in the fridge if you aren't ready to make the potatoes yet.

When the potatoes are cooked, slice them lengthwise & scoop out the flesh, reserving the skins on a baking sheet.  Mash the potatoes with the sweet onions, milk, butter, & salt to taste. Stir in half of the cheese. Refill the potato skins with the mashed potatoes, top with remaining cheese. Bake stuffed potatoes at 375 until heated through & cheese has melted, 15 minutes or more depending on desired consistency.

Pumpkin Pie Granola

Wonderful granola & oil free. Tastes so good I'll eat it year round & not just in Fall.

Pumpkin Pie Granola  (adapted from twopeasintheirpod.com)

• 5 cups rolled oats
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• ¾ tsp. salt
• 1/2 cup brown sugar
• ½ cup pumpkin puree
• ¼ cup applesauce
• ¼ cup real maple syrup (this adds great flavor, but if you don't have it you can probably sub honey or agave with a little molasses)
• 1 teaspoon vanilla extract
   
• Additional add-ins if desired: 3/4 cup dried cranberries, 1/2 cup pepitas (pumpkin seeds)

Preheat the oven to 325° F. Line a large baking sheet with parchment paper or non-stick foil and set aside.  In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 20 minutes. If the granola isn't quite crisp yet, stir & return to the oven for an additional 10 minutes. Remove from the oven and stir in dried cranberries and pepitas if using (I didn't). Let cool completely. Store in an airtight container.

Goes AMAZING on yogurt, mixed into cereal, with milk/soy milk, ice cream, or to top baked apples!