Apple pie is one of the halmarks of fall. The delicious aroma of sugar, cinnamon and apples baking in the oven...ahhhh! I don't know about you, but the colder weather spurs me to bake, and bake I must.
My take on the apple pie gives it a rustic feel, and cuts a large amount of the sugar, without sacraficing the warmth and flavor. It is also a great way to get the kids to help out in the kitchen.
When I am looking to make meals healthier, for my family and for clients, I don't deprive myself of the things I love...like pie...but I do modify it with quality, nutrient rich, and sugar low ingredients.
To start this recipe, we must start with the crust. Now making a healthier version of pie crust is a little bit daunting, but doable. I start by cutting out the flour, and replacing it with a combination of Almond Flour and Coconut Flour. Both of these are nut flours, and as such contain a large amount of nutrients.
Health Benefits of Almonds:
Health Benefits of Coconut:
Grass Fed Butter is a staple in my kitchen. The flavor is more robust than basic butter, and once you see the bright orange color, you'll be hooked on the sheer beauty of it. Who knew butter could be so pretty. Grass Fed Butter is wortht the price, it is full of hard to find nutrients such as B12/Vitamin D/Vitamin K2/Vitamin E/Animal Sourced Vitamin A/Omega 3 Fatty Acids/Good Cholesterol/and more...
Raw, Unfiltered Honey, is the only honey I use. The pasturized and filtered verson are just sugar, but the raw, unfiltered honey contains propolis. Propolis is a natural anti-inflammatory, and antimicrobial. Raw honey is also host to a variety of beneficial enzymes, and nutritents, but only if it is raw and unfiltered. Ingredient quality!
Cinnamon Whipped Coconut Cream
I don't know about you, but my Kale is loving this rainy Colorado weather. I am having to find creative ways to use up large amounts of it. You can only sauté it in so many different ways before you start to get bored. So today, my 4 year old and I got creative. I have made spinach pesto in the past, both with the addition of basil and without and have always enjoyed it. Today I thought we would try it with Kale. The taste of Kale is a bit rougher than spinach or even chard, but I think the end result is delicious! So does my 4 year old, I couldn't seem to keep her from stealing large spoonfuls from the bowl. This recipe is also dairy free and low glycemic for those of you who need to be cautious. I hope you enjoy this as much as we are.
As most of you who know me know, I am in love with Kale. I love the flavor, the texture, and also its health benefits. It is always a weekly staple (at least) in our home. It is a "superfood" with an amazing nutritional profile that everyone should find a way to include in their diets, especially those who are expecting or breastfeeding.
Kale is rich in Vitamins K (684% DV), A (206% DV), and C (134% DV), Mineral Manganese (26% DV), and provides 121mg of Omega 3 per cup.
Basil is another excellent source of Vitamins K, A, and C, and Minerals Manganese, Iron, Magnesium, and Calcium, and in lower amounts Folate, Potassium, and Zinc.
Medicinally Basil has the benefits of....
Garlic (Allium sativum) is an indispensable culinary herb that not only ads great depth of flavor, but also provides high amounts of B vitamins and Vitamin C, Mineral Manganese and lower amounts of Minerals Copper, Selenium, Phosphorus and Iron.
Medicinally Garlic has the benefits of...
In a Food Processor puree Kale, Basil, Almond, Garlic, Salt and Lemon Juice. As the processor mixes, drizzle in Olive Oil until desired consistency. Refrigerate and use on pasta, meats, pizza, sandwiches, etc...
NOTE 1: I LOVE GARLIC, so there is A LOT in here. If you are not a huge fan, you can cut the amount down to 6 cloves, but honestly I don't think I would go more than 8 if you are thinking you just LOVE garlic. It's A LOT in this recipe.
NOTE 2: Almonds are just what I had on hand, but feel free to add traditional Pine Nuts, Walnuts, or Pecans.
NOTE 3: You could also add Parmesan to the recipe, I prefer to add mine on top.
NOTE 4: This is a LARGE batch and I ended up freezing more 3/4 of the recipe.
Makes 8 servings