Browsing Tag

apple

Oatmeal Apple Bake

Upgrade your porridge game with this Oatmeal Apple Bake. This is a really simple bake ahead meal to prep for those busy mornings with littles and life.

Oatmeal Apple Bake

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
  

Wet Ingredients

  • 1/4 cup coconut oil
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1 3/4 cup oat milk
  • 1 tbsp vanilla extract
  • 2 gala apples diced

Dry Ingredients

  • 2 cups gluten-free rolled oats
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp hemp seeds

Garnish

  • 1 gala apples diced, for topping

Instructions
 

  • Mix wet ingredients together in a bowl.
  • Mix dry ingredients together in a bowl.
  • Slowly add the dry ingredients to the wet ingredients until incorporated.
  • Spray cast iron with avocado oil to prevent sticking and empty bowl of mixture into the skillet. Top with remaining apples.
  • Bake at 350 for 30 minutes or until edges are golden.

Apple and Butternut Squash Soup

A perfect meal for a chilly fall day. This butternut squash soup includes my favourite Gala apples and my go-to crunchy homemade croutons garnish.

Aside from being able to enjoy fresh croutons for soups and salads, I enjoy making seasoned croutons with leftover stale bread which might otherwise be tossed out. 

APPLE AND BUTTERNUT SQUASH SOUP

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

  • 2 lbs Butternut Squash  peeled & cubed
  • 1 Yellow Onion  peeled & cut into 8 wedges 
  • 1 Garlic Cloves peeled and chopped
  • 2 Apples (ideally sweet)  peeled & cubed
  • 2 tbsp Extra-Virgin Olive Oil
  • Salt & Pepper to taste
  • 4 cups Vegetable Broth
  • 5 slices Sourdough Bread
  • 1/4 cup Vegan Butter  melted
  • 2 tbsp  Garlic Salt

Instructions
 

  • Preheat oven to 400F.
  • Line 2 large baking sheets with foil to prevent sticking, if desired.
  • Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets. Toss first pan in 1 Tbsp. extra virgin olive oil, salt and pepper. Repeat for the second baking sheet. Roast vegetables for 35 – 40 minutes.
  • In a food processor, puree roasted veggies. Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. pepper. Heat to the desired temperature, or when soup begins to bubble.

CROUTONS

  • Preheat oven to 350F.
  • Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
  • Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Crunchy Buckwheat Granola

This is the perfect healthier breakfast or snack when you’re craving something a little sweet. Pair with your favorite plant-based milk or yogurt for breakfast and feel free to top with some fresh fruit as well.

CRUNCHY BUCKWHEAT GRANOLA

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients
  

  • 1 1/2 cups Raw Buckwheat Groats
  • 1 1/2 cups Oats
  • 3/4 cup Nuts or seeds pecans, cashews, walnuts and/or sliced almonds
  • 1/2 cup Shredded coconut unsweetened
  • 2 tbsp Chia seeds
  • 3 tbsp Coconut Sugar
  • 1/2 tsp Sea Salt
  • 3/4 tsp Cinnamon ground
  • 1/4 cup Coconut Oil
  • 1/2 cup Maple Syrup
  • 1 cup Apple diced

Instructions
 

  • Preheat oven to 325F.
  • To a mixing bowl, add the buckwheat groats, oats, nuts, coconut, diced apples, chia seeds, coconut sugar, sea salt, and cinnamon. Stir to combine.
  • In a small saucepan over medium-low heat, warm the oil and maple syrup until melted and combined.
  • Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 25-30 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
  • Wait until it has cooled completely. Place cooled granola in a sealed container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.