Apple Cobbler (GF)

My friend Jillian and I have been avoiding gluten and refined sugar for 3 weeks now in an effort to get our eating habits back on track, and the goal was to make it to Halloween. I’ll say it’s been a pretty valiant effort, despite the beer (or two) I’ve had along the way, and the hot dog I saw Jillian eat at the 5k we organized…

This weekend, I was really craving apple cobbler, and this presented a challenge because traditional apple cobbler contains flour, butter, and at least one type of refined sugar. I have been searching for coconut sugar to use in paleo recipes and finally found some yesterday at Whole Foods. I thought apple cobbler would be the perfect chance to  experiment with my new ingredient, and turns out it perfectly enhanced the natural sweetness of the apples in this warm, gooey dessert! Lemon juice adds some balance to the sweetness and keeps the apples from browning as you make the crumb topping, and the warmth of cinnamon and nutmeg comes through really nicely in the finished product.

This recipe makes about 4 servings if you’re anything like Matt and I,  but you could probably stretch it to serve up to 6 people, especially if you’re serving it with ice cream or whipped cream. It  reheats so beautifully, I might venture to say it’s even better the next day!

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Apple Cobbler

Makes 4 servings

4 medium apples (Granny Smith or McIntosh work best)

Juice from 1/2 lemon

2 t cinnamon

3/4 t nutmeg

2 T coconut sugar

1 T arrowroot powder (or corn starch)

For the topping:

3/4 C old fashioned rolled oats

1 t cinnamon

1 t vanilla extract

Pinch sea salt

4 T butter of choice, melted (I use Earth Balance vegan butter)

1 T coconut sugar

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Method:

Preheat oven to 325° and grease 8×8 square pan.

Peel and thinly slice apples, adding to greased dish. Sprinkle lemon juice on top of apples and toss. Add cinnamon, nutmeg, coconut sugar, and arrowroot powder and toss again.

In medium bowl, combine oats, cinnamon, vanilla, salt, melted butter, and coconut sugar and mix until it clumps together. Sprinkle evenly on top of apple mixture, and top with a few more teaspoons of whatever butter you’re using.

Bake for 40-45 minutes until the apples are nice and soft and it’s bubbling around the edges. Your whole house should smell like Thanksgiving 🙂 Let cool for 15 minutes before serving warm with vanilla ice cream or whipped coconut cream. Enjoy!

 

Pumpkin Chocolate Oat Bars

Today is definitely Monday… the WiFi is out at our apartment, and my work email was hacked…but who cares because today is the first day of October! In my mind it’s officially Fall and I’m ready to bake pumpkin everything. Trader Joe’s is my pumpkin dealer of choice, and whenever I’m there I make sure to pick up a [few] bag[s] of their chocolate chunks because they’re better than regular old chocolate chips in so many ways.

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These pumpkin chocolate oat bars are on my Favorite Recipes list because they are gluten-free, low in fat, perfect for breakfast on the go, and full of pumpkin spice goodness. These bars are also nut-free (s/o to Abby and Lia), but you can include pecans or almonds if you choose. If you’d like to make them vegan, all you have to swap out is the chocolate chips- either omit entirely or make sure to use vegan chips.

Whatever your dietary restrictions/level of pumpkin fanaticism, these bars are proven to make any Monday better, so give them a try and let me know how they turn out!

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Pumpkin Chocolate Oat Bars

makes about 12 servings

3 1/2 C old fashioned rolled oats

2 1/2 t baking powder

1 t baking soda

1/2 t salt

1 3/4 t pumpkin pie spice

1/2 t cinnamon

1 14 oz can (or 1 1/2 C) canned pumpkin puree

1/2 C pure maple syrup

1/4 C honey

2 t vanilla extract

1/4 C unsweetened applesauce

1 T coconut oil or avocado oil

1/2 C chocolate chunks, plus more to sprinkle on top

Method:

Preheat oven to 350° and grease 9″ x 13″ pan.

Make oat flour! I use my Vitamix for this because it’s a quick and easy clean up, but you can also pulse in your food processor or just buy oat flour at the grocery store. 3 1/2 C of regular oats makes about 3 cups of oat flour if you’re making at home.

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In a large bowl, combine oat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk dry ingredients together. Next, add all wet ingredients- canned pumpkin, maple syrup, honey, vanilla extract, apple sauce, and oil. Fold together until combined and add chocolate chunks last. Spoon into prepared pan and sprinkle some more chocolate chunks on top. Don’t skimp 😉

Bake for 25-30 minutes or until toothpick comes out clean. Let cool partially before cutting into squares and serve warm. Enjoy!

*Tip: I like to store some squares in the freezer in ziplock bags for breakfast on weekday mornings. Just heat back up in the microwave on a plate or napkin for 20 seconds.

Overnight Oats

Breakfast makes me happy. I don’t trust people who don’t eat breakfast. Oh- you don’t wake up hungry? You’re lying.

Today’s reason to get out of bed was pumpkin overnight oats. Overnight oats is one of the most versatile breakfast recipes ever, and most importantly, my husband approves.

Pumpkin Overnight Oats

Overnight Oats (4 servings)

2 C Old-Fashioned Rolled Oats

1 T chia seeds

3 C Milk (I use unsweetened almond)

2 T honey

Optional: 1/2 C pumpkin puree or greek yogurt, pumpkin pie spice, pretty fruit on top

Method

Mix ingredients together and refrigerate covered, overnight. Thank yourself the next morning.

*Pumpkin Pie Oats pictured above made with pumpkin puree, pumpkin pie spice, fresh figs, and dehydrated coconut