Stuffed Apples (Paleo)

Ha! I promised I would deliver a Fall recipe for this week! I tell no lies 😉
Actually, I made this for the first time back in January. But I gotta tell you, apples taste so much better in the Fall.
I dunno, maybe I’m biased (I’m not a winter person). But it just… does.
So anyway, I’ve been waiting 8 months to share. Enjoy!

Stuffed Apples (Paleo) 

Ingredients: 

2 apple, cored and poked with a fork in several places 

2 tbsp almonds 

2 tbsp raisins

1 tbsp shredded coconut 

1/2 tsp cinnamon

1 tbsp honey 

1 tbsp water 

Directions:

Preheat the oven to 325 degrees and place apples on a plate. Combine the almonds, raisins, and cinnamon in a food processor. Pulse a few times, until the almonds are chopped. Divide and pour almond mixture into apples evenly. Whisk honey and water together. Pour over the apples and their down sides. Transfer the apples to a baking pan and bake in the oven for 45 minutes. Once done. let cool for 5 minutes. Slice open, sprinkle on more cinnamon, and serve with vanilla ice cream or whipped cream (if desired). 

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Carrot Cake Pudding

Normally, I don’t post during the week. Today, however, is an exception. Why? It’s my blog’s 1-year birthday! Yay! And no birthday is complete without birthday cake. In this case, carrot cake. Carrot cake pudding to be exact. Yup, carrot cake without the flour, butter, and sugar.

Sorry for the not-too appetizing picture by the way. Some things I’m still improving on. Rest assured though, it tastes amazing.

It’s strange, because I wasn’t sure if this blog was going to even last a month. And here I am a year later. Here’s to another year!

Carrot Cake Pudding

Ingredients:

1 cup carrots, chopped

1 and 1/2 tbsp unrefined coconut oil

1 tbsp maple syrup

1/2 tbsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp vanilla extract

1/8 tsp baking soda

1/8 tsp salt

2 tbsp raisins

1 tbsp unsweetened shredded coconut

Directions:

Boil carrots in a pot of water until tender, about 20 minutes. Drain and then place in a food processor and pulse a few times. Add in coconut oil, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, baking soda and salt and blend until smooth. Mix in raisins and coconut and serve.