Apples, Apples Everywhere!

apples

After a recent trip to Apple Hill, I’ve been trying to figure out what to do with the mountain of apples I came home with. I bought Muzu, Pink Ladies, and Gala, totaling out at about 7lbs. That’s a lot of apples for a two-person household!

In addition to eating a bunch of them slathered with my homemade almond butter, I also baked this awesome bread!

Fall Apple Bread (inspired by this gem from Eating4Balance)

INGREDIENTS:
  • 3 small apples, chopped (I used 2 muzus and 1 pink lady and kept the peel on for extra fiber)
  • 4 large organic eggs, separated
  • 1/2 cup organic ghee (butter or coconut oil would probably work fine too)
  • 1/4 cup maple syrup
  • 1 ripe banana
  • 1 cup chopped walnuts
  • 2 cups nut flour (I used 1 cup almond flour and 1 cup hazelnut flour)
  • 1/3 cup coconut flour (Bob’s Red Mill is probably the easiest to find, but you can also run unsweetened shredded coconut through your food processor if you’re having trouble getting Bob’s)
  • 2 tsp ceylon cinnamon
  • 1/4 tsp clove
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp salt
  • 1 tsp vanilla

DIRECTIONS:

  1. Preheat oven to 350 degrees and line a 9×5 loaf pan with parchment paper.
  2. Combine dry ingredients in a large bowl.
  3. After separating the eggs, place the egg whites in a food processor and blend until stiff.
  4. Add the egg yolks, ghee, honey, banana, and vanilla. Blend until smooth
  5. Toss about two-thirds of the chopped apples into the dry mixture. Then pour in the wet mixture and combine well.
  6. Pour the bread batter into the loaf pan. Top with remaining apple chunks.
  7. Bake for 90 minutes or until it springs back when touched. (If the top starts to get too dark, cover with aluminum foil to slow down browning).
applebread

great for breakfast or a midday snack, packed with nutrition and full of flavor. this loaf lasted less than a week — maybe I’ll make double next time!

Spaghetti Squash Bacon Quiche

spaghetti squash recipe

This is Dexter! She is the most cuddly friend on the planet. Chances are you’ll see a lot of her in this blog. Any excuse I can find to include her, I surely will.

Every Tuesday this fall, my husband goes to a continuing education class and gets home too late to hit the gym. Our usual daily routine is to meet at the climbing gym after work and come straight home to make/eat dinner, but this semester, Tuesdays are different. He usually takes this ridiculously needy yet adorable creature with him to work every day. So now, on Tuesdays, I come straight home to let her out and take her to run around. As a result of this schedule change, Tuesdays have become my running and baking days. This Tuesday, I decided, was pie crust day. I made two crusts, one with bacon fat and one with palm shortening.  This post will feature the one made with bacon fat, but don’t worry, the other will be a quick follow-up.

Simple Baking

You’d be surprised how it easy it is to make a delicious gluten- and grain-free pie crust. I have been an on-again, off-again baker for a couple of years, and only recently have I done it on any consistent basis, so the thought of making a pie crust always feels like a big hassle. Well this one takes 2 minutes.

spaghetti squash recipe

Savory Paleo Pie Crust

Ingredients:

  • 2 cups almond flour 
  • 1 egg
  • 2 tbs rendered bacon fat (cold, right from the fridge)
  • pinch of REAL salt or sea salt

Directions:

  1. Mix almond flour and salt first in a food processor, then add egg and bacon fat
  2. Process until it forms a dough
  3. Place the ball of dough in the center of an ungreased 9 inch pie dish and push the dough out into a crust with your fingers. Don’t worry if you tear the dough, just push it back together. Use a little extra almond flour if you need it to stick better

For the filling

spaghetti squash

after roasting it sliced in half long-ways and face down in butter or ghee, you can easily take a fork and scrape out the insides. one giant spaghetti squash is enough to last in our house for over a week.

It’s officially fall, and that means squash time. If you haven’t already seen it on my facebook feed, check out this Greatist article about all the different fall squashes and the fun ways to prepare them. This list could keep me busy for months! Today’s recipe features spaghetti squash. I love spaghetti squash because it’s so versatile. I’ve used it in place of potatoes for hash browns in the morning, (obviously) as a pasta replacement with a tomato sauce or pesto sauce, I’ve made them into little latke-type patties, and the other night for dinner, I used them as a base for a veggie and shrimp stir fry. The options are endless, so if you don’t have a big family to feed, you can just roast the whole thing and then use it for different recipes throughout the week. (I’ve also tried freezing it for later, and it’s perfectly fine to do that too.)

 

Ingredients:

  • 2 cups roasted spaghetti squash (I roast mine by melting a couple of tablespoons of ghee on a cookie sheet and placing the squash halves face-down. I roast for about 40 minutes at 350)
  • 4 pasture eggs
  • 2 big fistsful raw baby spinach
  • 1 tbs olive tapenade (You can use other flavor if you don’t have this. Fresh parsley, oregano, sage, season salt, and lemon pepper would all be great.)
  • 3 tbs-1/4 cup unsweetened almond milk — eyeball this, you might need a little more or a little less

Directions:

  1. Preheat oven to 375°F
  2. In a large mixing bowl, beat eggs and add in the spaghetti squash and spinach until everything is coated and equally mixed
  3. Start adding in the almond milk, continuing to whisk until you achieve the right texture (not too liquidy, not too sticky).
  4. Fry 4 pieces thick cut bacon, just underdone — they’re going in the oven to cook the rest of the way, cut in half
  5. Pour filling into raw pie crust and place the bacon halves like spokes on top of the filling
  6. Cover exposed crust with foil or this pie shield (affiliate link)
  7. Bake for 30 to 40 minutes, depending on your oven — it should be firm in the center when it’s done
spaghetti squash recipe

you can cut the bacon smaller and arrange it however you want. I just thought this was pretty!

 

 

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