Apple crisp stuffed baked apples

Ingredients

• 8 apples
• 4 tablespoons butter
• ⅓ cup brown sugar
• ½ teaspoon cinnamon

Crumble topping

• ½ cup flour
• ¼ cup oats
• ⅓ cup brown sugar
• ¼ cup sugar
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 4 tablespoons butter, chilled and cut into cubes

Instructions

1. Preheat oven to 400 degrees.
2. First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
3. Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
4. Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh or save it for another recipe.(See Note) You don't need to get every little bit out, just enough to make a "bowl" for the filling.
5. Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
6. Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired.

5-Minute Oatmeal Power Bowl

Ingredients

• 1 ripe banana, mashed
• 2 tablespoons chia seeds
• heaping 1/3 cup rolled oats
• 1/4 teaspoon cinnamon
• 2/3 cup almond milk
• 1/3 cup water
• 1 tablespoon ground flax

Garnish

soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices

Directions

The night before

1. Grab a medium bowl and mash the banana until smooth. 
2. Now stir in the chia, oats, cinnamon, milk, and water until combined. 
3. Cover and refrigerate overnight.

In the morning

1. Scoop the oat mixture into a medium pot. 
2. Increase heat to medium-high and bring to a simmer. 
3. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. 
4. At the end of cooking, stir in flax.
5. Pour oats into bowl. Garnish with your desired toppings.

Raspberry Bircher Overnight Oats

Ingredients

• 80g porridge oats
• 120g raspberries, plus a few extra for topping
• 180ml pressed apple juice
• 1 green apple, grated
• 20g walnuts or pistachio nuts, chopped
• Greek, no fat yogurt for topping

Instructions

1. Place the porridge and raspberries in a bowl. Pour over the apple juice and combine thoroughly.
2. Cover the bowl and place in the fridge overnight to soak.
3. In the morning remove the bowl from the fridge, add the grated apple and chopped nuts and combine thoroughly.
4. Divide the combined oats mixture between two bowls, top with a few remaining raspberries and a dollop of Greek yogurt.

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.

Blueberry Muffin Smoothie

Ingredients

• 1/2 cup milk
• 4 – 6oz vanilla Greek yogurt
• 1/2 cup frozen blueberries
• 1/2 frozen banana
• 1/4 cup raw, uncooked oats
• 1/4 teaspoon lemon zest
• 1/2 cup ice cubes

Directions

1. Add ingredients to blender in the order listed above then blend until very smooth, about 2 minutes.

Peanut Butter Pancakes

Ingredients

• 1 medium banana, mashed
• ¼ cup unsweetened applesauce
• 6 egg whites
• ¼ cup old fashion oats
• 2 scoops unflavored pea protein
• ¼ cup peanut flour
• 2 tbs. cashew meal
• ¼ tsp. stevia
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt

Instructions

1. In a large mixing bowl, mash banana.
2. Add applesauce and egg whites. Mix to combine fully.
3. Add pea protein, mix. Add peanut flour and mix to ensure all lumps are removed.
4. Add cashew meal, stevia, vanilla extract and salt. Mix to fully combine.
5. Add baking soda and baking powder. Stir and let rest while pan is preheating.
6. Preheat a griddle over medium heat or a large saute pan.
7. Spray with coconut oil or nonstick spray of choice, make pancakes using about 3 tablespoon of batter for each.
8. Allow pancakes to cook 5-6 minutes. Carefully flip pancakes and allow to cook on the next side 3-4 minutes or until pancake is firm to the touch. Remove from heat, top with favorite fruit or jam. Serve with syrup.