pure maple syrup

Apple Cider Cinnamon Oat Pancakes

Apple Cider Cinnamon Oat Pancakes

Fall is here and I am going crazy for apples! Fresh apples, cooked apples, apple cider, apple syrup- it is all so delicious! Don't you think? I love to eat apples all year-round but there is something really amazing about the fall apple harvest season. I see more varieties available and I love to combine them into my recipes. 

These apple pancakes are simply scrumptious! It really helps that breakfast is my very favorite meal of the day. I love to wake up early, have a great breakfast and then hit the ground running into my chores, tasks and activities for the day. What is your most favorite meal of the day? Do you look forward to breakfast with lots of anticipation? If so, these are for you! 

I encourage you to make a batch of these apple pancakes. You may choose to just make the pancakes, or to make the syrup and compote too- either way- you'll be pleased! 

Apple pancakes also keep really well in the refrigerator so you can make a batch and bring them out each morning to enjoy. Happy fall and happy apple tasting! 

Apple Cider Cinnamon Oat Pancakes

Makes about 10-12 small pancakes

Pancakes: 

1 3/4 cups coconut milk

1/4 cup apple cider

1 1/2 cups gluten free oats

1 cup gluten free flour mix

2 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon 

1/4 teaspoon nutmeg

1 teaspoon salt

2 tablespoons organic sugar

2 eggs, beaten

1/3 cup olive oil or coconut oil (melted) 

1 cup of the apple compote (recipe below) 

+ extra coconut oil for griddle

1. In a medium bowl mix together the coconut milk, apple cider and oats. Set aside to soak while you mix together the dry ingredients. 

2. Sift the gluten free flour, baking powder, salt, cinnamon, nutmeg, sugar and xanthan gum in a separate bowl. 

3. Add the olive oil (or melted coconut oil) and beaten eggs to the oat mixture. Stir well. Add in the flour mixture and mix together. Gently stir in the 1 cup of the apple compote into the pancake mixture. 

4. Heat up an electric frying pan/griddle or heat a frying pan/griddle on the stove over medium heat. Add in coconut oil to grease the pan. Make sure the pan is coated with the oil. 

5. Drop the pancake batter by 1/4 cupfuls onto the griddle/frying pan. Flip the pancakes over when bubbles appear around the edges. Cook until each side is golden brown. Top with a spoonful or two of apple compote and the apple cider syrup. Enjoy! 

 

Syrup: 

1 cup apple cider

1/4 cup pure maple syrup

1 teaspoon cinnamon

1 teaspoon tapioca flour (optional for thickening syrup) 

1. In a small skillet pour in the apple cider. Simmer on medium heat until the cider has reduced by about half. 

2. Add in the maple syrup and cinnamon. Simmer and stir until the mixture thickens a bit. At the end you may choose to add in 1 teaspoon of tapioca flour to thicken the syrup. If the flour forms little lumps in the syrup you can strain those out by pouring the syrup into a fine mesh strainer set over a small bowl. Set the syrup aside. 

 

Apple Compote: 

You can always double this recipe if you want large amounts of compote on top of each pancake/pancake stack. 

2 peeled and finely chopped apples (I like to use Granny Smith) 

2 tablespoons coconut oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

 

1. In a large skillet, melt the coconut oil over medium heat. Add in the apples, cinnamon and nutmeg. Cook and stir until the apples are quite soft. Cool, then add one cup to the pancake batter and save the rest for topping the pancakes. 

Enjoy! 

Coconut and Date Sugar Sweet Potato Bake

Coconut and Date Sugar Sweet Potato Bake

Since pumpkin & sweet potato season is coming up, I thought I'd share a delicious recipe for a sweet potato dish. I love the beautiful colors that are soon coming in fall- and a beautiful orange, like sweet potatoes is coming up soon! 

I love sweet potatoes!! I am so glad that they are also good for you & many people with food sensitivities can enjoy them as well. I present to you a lovely sweet potato side dish or dessert with some tropical flare! Yum! 

I think this dish is darling in cute little glass dessert dishes, served warm for dessert, or as a fabulously different side dish for a dinner side dish. Whatever you choose, you know you will be serving something healthy and delicious for your family and friends. 

I hope you enjoy this dish as much as I do. I am so in love with it! :)

Coconut Date Sugar Sweet Potato Bake: 

1 1/2 cups mashed sweet potatoes

1/2 cup pure maple syrup

1 egg

1/4 cup coconut cream

1/2 teaspoon vanilla

1/4 cup coconut oil, melted + extra for greasing baking dish

Topping: 

1/2 cup date sugar

1/2 cup unsweetened coconut flakes

1/4 cup almond flour

1/4 cup coconut oil, melted

1 teaspoon cinnamon, ground

1. Heat the oven to 350 F. Grease a 8x8x2 square glass baking dish with coconut oil. 

2. In a medium bowl, mix the sweet potatoes with the maple syrup. Stir in the eggs. Mix in the coconut cream, vanilla and coconut oil. Transfer this mixture to the baking dish. 

3. In a small bowl, mix together the topping ingredients. Sprinkle it over the sweet potato mixture in the baking dish. 

4. Bake for 20+ minutes or until the topping is golden brown. 

5. Allow to cool for 10 minutes before serving. This can be served as a side dish for a holiday dinner or as a dessert with a bit of extra coconut on top. 

Enjoy! 

If you enjoyed this post, send it on to a sweet-potato loving friend! 

 

Chewy Maple Cinnamon British Flapjacks

Chewy Maple Cinnamon British Flapjacks

I love all delicious treats surrounded by an afternoon tea time. It is not a custom here in the U.S., but whenever I have the chance, I love to create a little oasis for myself by enjoying a cup of tea and a treat or snack. I want to create snacks that are also healthier and with whole food ingredients. So, I decided to take the idea of a delicious, chewy oat cookie such as a British flapjack and turn it into an amazing, thin, healthy cookie. 

It took me two tries to get this recipe right. For the first go-round I tried to use honey and I made the cookies thicker. They were delicious, but much too crunchy and hard to bite through. I wanted to experiment and create a chewier, thinner oat cookie and this lovely flapjack came about with another kitchen experiment. 

Outside in our yard we still have the lots of cherry blossom petals in the ground from the neighbor's tree that creates a virtual "pink storm" one week each year. It is a glorious time of color in the spring and it is such fun to watch. I thought that these cookies would look amazing by the pink blossoms. I love to stop and take moments to appreciate the simple beauties of nature, even if it is a cherry petal that will soon be swept away. 

Enjoy your day and enjoy these cookies with some tea and a friend! 

 

Maple Cinnamon British Flapjacks:

Makes about 12 flapjacks

1/2 cup coconut oil + extra for greasing pans

1/2 cup coconut sugar

1/4 cup pure maple syrup

1 1/2 teaspoons ground cinnamon

pinch of salt

2 1/3 cups gluten free quick oats

 

1. Preheat the oven to 325F. 

2. Grease two 8x2-inch round cake pans with coconut oil. 

3. Combine the coconut oil, coconut sugar and pure maple syrup in a medium saucepan. Stir over medium low heat until the coconut oil melts and the mixture is combined. Take the mixture off the heat. 

4. Stir in the cinnamon, oats and salt. 

5. Divide the mixture between the two pans and use a rubber spatula to spread the mixture evenly and to smooth the top. 

6. Bake for 15 minutes or until golden on top. 

7. Let the mixture cool in the pans, then cut each round into 6 equal triangles. 

These make a great snack or a breakfast on the go! Enjoy! 

Finnish Apple Snow Dessert- Gluten & Dairy Free!

    Delicious, fluffy, creamy! 

 

Delicious, fluffy, creamy! 

Wow! I am blown away by this dessert! It is one of the most delicious bites I have had in such a long time! Ok, several HUGE bites! I had a hard time stopping myself from eating the whole lot of this fabulous concoction! 

I came across the concept of this dessert in an old Scandinavian cookbook and I thought it would be great to make it a little healthier and even more delicious. I am so very pleased with how it turned out. So much so that I highly recommend that you make this for your next dinner party. It will wow your guests and they won't be able to tell that it is pretty healthy for you! 

This recipe starts by making a meringue with hot maple syrup and then folding it into some unsweetened applesauce. I happened to have a small batch of homemade applesauce but any will do. This is even more delicious if you are able to get a tart applesauce because it pairs well with the sweetness of the meringue. 

Apple snow is a showstopper, but not hard to create. It is best eaten right after it is made, so while your dinner guests are enjoying some evening coffee or tea, whip this up to delight them! 

Finnish Apple Snow Dessert: 

Serves 6-8

4 egg whites, room temperature (if you forget to let the eggs warm up to room temperature, here's a trick: put the eggs in a bowl full of warm tap water for 10 minutes, this will warm them up but not cook them)

pinch salt

3/4 cup pure maple syrup

1/2 teaspoon lemon juice

2 cups unsweetened applesauce (best if it is homemade, or of the tart variety)

sprinkle of cinnamon for each serving

1. Place the egg whites and pinch of salt in the bowl of a stand mixer, or a large bowl. Use the whisk attachment of a stand mixer or the beaters on a hand mixer. Beat the egg whites until frothy, but not dry. 

2. In a small saucepan, pour the 3/4 cup of pure maple syrup in. Bring the mixture to a boil, and make sure it reaches between 260-265 on a candy thermometer. This is hard ball stage. The syrup will turn into a hard ball of candy if dropped into cold water. 

3. With the mixer (or hand mixer) running, pour the syrup into the fluffy egg whites. Keep beating and slowly adding the syrup at the same time. It will form a glossy meringue. 

4. In a separate bowl, mix the applesauce and lemon juice. Put 1-2 tablespoons of the meringue into the applesauce and mix to combine. Then, fold the rest of the meringue into the applesauce using a spatula. 

5. Spoon into dessert bowls and sprinkle with ground cinnamon.

Serve immediately! 

I hope you enjoy this fall apple recipe! Have a wonderful day!

If this dessert made you hungry, pass it on to a friend who loves yummy desserts! 

Trista