Fall Sangria

Ingredients

• 3 apples
• 3 pears
• 3 clementines
• 2-3 cinnamon sticks
• 2 tbsp honey or agave syrup
• 6 oz triple sec or cointreau
• 2 bottles of red wine

Optional

Fresh cherries

Instructions

1. Core and cube all fruit and put into a pitcher or carafe
2. Add 2-3 cinnamon sticks & 2 honey, stir
3. Add liquor and wine, stir and let sit.

Roasted butternut squash

Ingredients

• 1 butternut squash, peel, sliced into ¾ inch pieces
• 3 green apples, sliced into ¾ inch pieces
• 2 tbsp maple syrup or ½ tsp maple flavoring
• ¼ cup olive oil
• ¼ cup brown sugar
• ¼ tsp sea salt
• 1 cup candied walnuts

Instructions

1. Put butternut squash and apple pieces in pan.
2. Whisk together olive oil and maple syrup or maple flavoring. Drizzle on butternut squash and apples pieces.
3. Sprinkle with brown sugar.
4. Bake at 375 for 15-20 minutes or until squash is tender. Stirring every 5 minutes.
5. Sprinkle with sea salt.
6. Top with candied walnuts.

Paleo Slow Cooker Butternut Squash N’Oatmeal

Ingredients

• 1/2 cup raw walnuts
• 1/2 cup raw almonds
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and cubed
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon coconut sugar
• 1 cup coconut milk

Toppings

• Coconut milk
• Currants
• Dessicated coconut
• Maple syrup

Instructions

1. Cover the almonds and walnuts with filtered water. Add a dash of sea salt. Soak for 12 hours.
2. Rinse the nuts with some more filtered water. Place in a food processor and blend until you have a meal or flour consistency.
3. Place the butternut squash, apples, cinnamon, nutmeg, ground nuts, coconut sugar and coconut milk into the slow cooker.
4. Cook on low for 8 hours.
5. Use a potato masher to mash the N’Oatmeal into your preferred consistency.
6. Top with you favorite toppings and serve.

Sugar-Free Apple Pie Chia Seed Jam + Parfait

Ingredients

FOR THE JAM

• 3 large apples, peeled and diced
• 3/4 cup 100% pure apple juice
• 2 tablespoons chia seeds
• 3/4-1 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• pinch of fine grain sea salt

FOR THE PARFAIT

• 1/2 cup gluten-free rolled oats
• 1 + 1/4 cups homemade or store-bought almond milk
• 2 tablespoons chia seeds
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• sweetener, to taste
• Apple Pie Jam
• Chopped toasted walnuts

Directions

For the jam 

Add all jam ingredients into a medium pot and stir to combine. Bring mixture to a low boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 5 minutes or so. When the apples are fork tender, remove from heat and mash 50% of the mixture to thicken. Set aside to cool.

For the vegan overnight oats 

Combine the oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl. Whisk to combine. Place in the fridge overnight, or for at least 1-2 hours to thicken. Once the oats are softened and the liquid is mostly absorbed, it's ready. You can thin it out with more milk if needed or thicken it with more chia seeds.

To make each parfait

Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if desired.
Store leftover jam in an air-tight container or jar in the fridge. Should last for at least 1-2 weeks.

Snickers Caramel Apple Pie Bars

Ingredients

Shortbread Crust

• 1½ cups all purpose flour
• ¾ cup unsalted butter, melted
• ½ cup, granulated sugar
• 1½ teaspoons vanilla extract
• ¼ teaspoon salt
• salted caramel sauce
• 2 Full size Snickers Candy Bar, chopped into bite size pieces

Apple Filling

• 3 large apples, peeled, cored and thinly sliced
• 3 Tablespoons all-purpose flour
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Streusel

• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ⅔ cup old-fashioned oats
• ½ cup all-purpose flour
• ½ cup unsalted butter, cold and cubed

Instructions

1. Preheat oven to 350°F. Line an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides for easier removal of bars. Set aside.
2. Make the crust: In a medium bowl, combine the melted butter, sugar, vanilla, and salt together. Stir in flour and mix until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 8-12 minutes until lightly golden.
3. Meanwhile prepare the filling and streusel.
4. Make the apple filling: In a large bowl, place the sliced apples, flour, sugar, cinnamon, and nutmeg together and gently toss until the apples are evenly coated. Set aside.
5. Make the streusel: In a medium bowl, whisk the flour, brown sugar and cinnamon together. Stir in oats. Using a pastry cutter, two forks or clean hands, cut in the chilled butter until the mixture resembles coarse crumbs. Set aside.
6. Remove the crust from the oven.
7. Layer the apple filling evenly on top of the warm crust, pressing them down to fit. Sprinkle the streusel topping evenly over the apples and bake for 30–35 minutes or until the streusel is golden brown.
8. Remove from the oven and allow to cool completely. To speed up chilling time, place in refrigerator for 2 hours or overnight.
9. Remove bars from pan using the overhang from the foil or parchment to lift.
10. Cut into bars. Drizzle each bar with salted caramel sauce and top with Snickers pieces. Serve warm or chilled.

Crock Pot Apple Pudding Cake

Ingredients

• 2 cups all purpose flour
• 2/3 cup plus 1/4 cup sugar, divided
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter ,cold
• 1 cup milk
• 4 apples, peeled and diced
• 1 1/2 cups orange juice
• 1/2 cup honey
• 2 Tablespoons butter, melted
• 1 Teaspoon cinnamon

Instructions

1. Combine the flour,2/3 cup sugar, baking powder and salt in a large bowl. Cut the butter into the mixture until you have coarse crumbs.
2. Stir the milk into the crumbs just until moistened.
3. Grease the bottom and sides of a 4 or 5 qt crock pot. Spoon the batter into the bottom of the crock pot and spread out evenly. Place the diced apples over the batter evenly.
4. In a medium size bowl, whisk together the orange juice, honey,melted butter , remaining sugar and cinnamon. Pour over the apples.
5. Place a clean kitchen towel over the opening of the crock pot, place the lid on. This keeps condensation from the lid from going into the crock pot. Set the crock pot on high and cook 2 to 3 hours until apples are tender.