Cool air. Football season. New produce on the shelf. Pumpkin EVERYTHING. Changing leaves. My birthday. My anniversary. Continue reading
Sundays are meant for a slightly fancier breakfast. You aren’t rushing off to work or school and you can take the time to put a little extra effort into your morning meal. I usually make Adam a huge plate of hash browns, eggs, and then pancakes or waffles depending on what I have on hand.
Lately, I have been craving his pancakes. I usually make his with whole wheat flour and that is a no go for me. So I decided to combine a few ideas and came up with this pancake.
I had seen apple ring pancakes online and always thought they looked delicious, so I thought that these pancakes would be good with a little taste of apple in them. The actual pancake part is gluten free and dairy free, plus they can be made vegan if you use a flax or chia egg instead of regular eggs.
I also left the pancake a little less sweet than normal because the apple adds enough sweetness for me. Other than that, these pancakes are a fun breakfast to make and serve, plus they look extra fancy without being that difficult to put together. So if you want to serve up a tasty twist on pancakes, try these ones out! Oh and if you need an idea of what to top it with, try my peanut-apple butter sauce.
- 1 large yellow plantain
- 2 eggs or 2 tbsp ground flax seeds mixed with 6 tbsp water
- 1/2 cup unsweetened almond milk
- 2 tbsp pureed pumpkin
- 2 tbsp maple syrup
- 2 tbsp peanut or coconut flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 medium granny smith apple
- chopped pecans, optional
- Wash and dry the apple. Cut out the core and cut the apple into thin rings. Make sure you keep them thin or the pancake won’t cook right.
- Place the plantain, eggs, almond milk, pumpkin, and maple syrup into a blender. Blend until you have a smooth mixture.
- Add all the dry ingredients (not the pecans) into the blender and blend until combined.
- Heat a little coconut oil in a skillet over medium heat. Once the oil is hot, place one apple ring into the skillet and then pour a little batter over the ring making sure it is completely covered. If you’re using the pecans, sprinkle a little onto the pancake.
- Cook for about 3 minutes and then carefully flip the pancake. It’s ok if the pancake breaks a little, it took me a few tries to get the pancake to flip perfectly.
- Keep cooking until all the apple rings and batter is gone, keeping the finished pancakes on a plate in a warm oven.
- Top with maple syrup, your favorite nut butter, or the peanut apple butter sauce below!
Peanut-Apple Butter Sauce
- 2 tbsp apple butter or apple sauce
- 1 tbsp peanut flour or peanut butter (could sub almond butter too)
- 1 tsp maple syrup
- 1/4 tsp salt
Other than making these pancakes, what other plans do you have for this weekend? Adam and I are going to see Elf the musical to celebrate our anniversary and I’m very excited! Elf is one of my absolute favorite movies and I can’t wait to see the musical version.
Happy weekend everyone!
Have you heard the term, “soup weather”? Not to be confused with soup-y weather, soup weather is what happens when the temperatures start to cool down, maybe it gets a little rainy and windy, perhaps it’s gray and gloomy outside. Soup weather is the kind of weather that makes you just want to sit inside, wrap yourself in a blanket, and eat some soup.
Soup weather is just another reason that I love fall. Soup is one of my favorite things to make because it is so easy, but there are so many different flavors, combinations, and even techniques that can make soup feel gourmet or rustic. I could make soup every night, and because there is such variety, I wouldn’t get bored.
While I have my favorite stand by’s (like this chickpea dumpling or slow cooker minestrone), I like to try a few new recipes each year. One soup that I have never had is French Onion soup. When I was younger, I didn’t like onions so anything with onion right in the title was out. By the time that I started to really love onions, French Onion soup really wasn’t on my radar. Then I discovered caramelized onions and I decided it was time to try my own spin on French Onion soup.
Traditionally French Onion soup has a thick layer of cheese on top that you break through and eat along with the onion soup. This soup is not going to have any cheese, but that doesn’t make it any less delicious. I decided to keep it fairly simple but added in roasted apples for a little sweet taste of fall. Overall, I was thrilled with the flavor. A little sweet and a little savory.
You can save a little time with this recipe by caramelizing the onions in your slow cooker the day before. If you do that, this soup comes together really fast and that means you can spend more time snuggling in your blanket and enjoying soup weather!
- 4 large onions, thinly sliced (make them in your crockpot beforehand to speed things up)
- 1 large granny smith apple, cubed (you can also use any other tart apple)
- 1 tsp coconut oil
- 1/2 tsp celery salt
- 1/4 tsp allspice
- 1/2 tsp fennel seeds
- 4 1/2 cups vegetable broth or water
- 1 cup celery, sliced
- salt and pepper
- If you haven’t caramelized your onions beforehand, heat a little olive oil in a large soup pot or dutch oven over medium-low heat. Add in the thinly sliced onions and cook low and slow until they turn a deep brown. Make sure you keep the heat LOW, you don’t want to burn or brown the onions. This should take about 20 to 30 minutes.
- While you’re caramelizing the onions, you can roast your apples. Preheat the oven to 375. Place the cubed apples in a small bowl and add the teaspoon coconut oil. Toss to coat. Sprinkle the celery salt, fennel seeds, and allspice over the apples and toss again. Spread the apples in an even layer on a parchment or Silpat-lined baking sheet. Roast for 10 to 15 minutes or until lightly browned. Remove from oven and set aside.
- In the same pot that you caramelized the onions, add the sliced celery to the onions and bring the heat up to medium-high. Saute the celery for about 7 minutes until soft. Add the roasted apples and stir to combine everything.
- Add the vegetable broth or water to the pot, season with salt and pepper, and bring the whole thing to a boil. Cover and lower to a simmer. Cook the soup, stirring occasionally, for 20 minutes. Taste and adjust the salt and pepper right before serving.
If you have no clue what I am talking about, you need to spend more time in pre-school.
Last week I went to the apple orchard with my dad and came home with a whole peck of apples. I’ve already made a huge batch of my squash apple butter, eaten as many raw as I can, and a tart is in the works.
I also wanted to try making a bread with my apples and I had a few over-ripe bananas sitting on my counter so I thought an apple/banana combo was in order. Two baked goods in a row on the blog… Lucky you!
While my baking is getting better, I still run into a few problems now and then. When I made my first batch of my bread concoction, the flavor and texture were right but it did not hold together very well. My second time around I tweaked a few things and decided to make them into muffins instead of one loaf.
I ended up with a yummy fall inspired muffin that also happens to be gluten free, dairy free, egg free, and refined sugar-free. Pretty impressive if I do say so myself!
- 1 cup almond meal
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice
- 3 tbsp date sugar or coconut sugar
- 1/2 cup almond milk
- 2 large ripe bananas (the riper they are the sweeter the muffin will be)
- 1 tbsp molasses or maple syrup
- 2 tbsp macadamia nut butter or almond butter
- 1 tsp vanilla extract
- 1 large apple, shredded (more subtle apple flavor) or small diced
- 16-18 whole pecans, optional
- Preheat the oven to 350 and line a muffin tin with paper liners
- Combine all of the wet ingredients and mix well until you have a smooth batter.
- Combine all of the dry ingredients into a large bowl and whisk together. Pour the wet ingredients into the dry and stir to combine. The batter will be a little stiff, that is ok.
- Add in the shredded or diced apple and stir to mix everything together
- Spoon a little over a tablespoon of the batter into each muffin well and press down just a little. Press one pecan onto the top of each muffin.
- Bake the muffins for 20 to 25 minutes, until the top is slightly brown and batter is set.
- Let the muffins cool in the muffin tin for 5 minutes and then move to a wire rack to cool completely.
Anyone have fun plans for this weekend? Adam and I are planning on just hanging around our neighborhood and relaxing. Oh and if you’re keeping count, only 8 more days until my birthday. Delicious food presents welcome…
Happy weekend friends!
I certainly did not invent apple butter, although that would be pretty awesome if I did. I’m also certainly not the first to put a recipe for apple butter on their blog. But I’m putting a little spin on the typical apple butter today for your DIY post of the week.
I actually had never really tried apple butter until I met Adam. His grandma sent us home from a visit once with some apple butter and it was delicious. It was smoother and creamier than applesauce and that was what I loved about it. It’s funny that Adam was technically the one to introduce me to apple butter since the man doesn’t like cooked apples! I know, he’s weird.
Anyway, most apple butter is made with a TON of sugar. Besides adding sweetness, it helps preserve the apple butter. That’s fine for some, but since I don’t do refined or much added sugar, I wanted to try an apple butter that didn’t use sugar. To me, cooked apples are already fairly sweet. Plus if you add in spices like cinnamon it ups the sweet factor. I also wanted to do something to make my apple butter even smoother. Pureed squash is really smooth and creamy plus it tends to lean toward the sweet side. And squash is just awesome in general so I thought why not add it into my apple butter.
Luckily it worked out and I ended up with a fall hybrid butter that is perfect on toast, in oatmeal, on pancakes, or on a peanut butter sandwich. It is so easy to make your own apple butter and it will cost a lot less than buying it from the apple orchard or specialty shops. So if you have a plethora of apples hanging around and want to try something a little different than your typical apple butter, give this squash apple butter a try!
- 5 to 6 large apples of different varieties, I used a mix of sweet and tart like granny smith and gala.
- 2 cups diced butternut squash, you could also try pumpkin or delicata
- 2 tsp lemon juice
- 2 to 3 cinnamon sticks, optional
- 2 tsp freshly grated nutmeg, optional
- 1 tsp ground cloves, optional
- 1 tsp ground cinnamon, optional
- Place sliced apples, cubed squash, and cinnamon sticks if you are using them into a slow cooker. You want to make sure you fill the cooker almost to the top leaving just a little space.
- Cook on high for 4 hours. If your apples and squash start sticking, you can use a little water. Don’t use too much because you don’t want a watery butter.
- After 4 hours, the apples and squash should be fairly soft. Remove the cinnamon sticks and smash everything else with a potato masher or fork and transfer the whole thing to a blender. You could also use an immersion blender. Puree the apples and squash until super smooth. This is important to make sure you have a smooth and creamy butter.
- Return the puree to the slow cooker and cook on high for another hour. At the end stir in the lemon juice and any spices you want.
- Allow the whole mixture to cool before you transfer to jars or other airtight containers. Store in the fridge.
I have really liked swirling this into my oatmeal in the morning. The whole thing just reminds me of fall and that makes me happy!
In other news, my little sister is getting married this weekend ( 😀 😀 😀 😀 ) and I am just a tad busy helping her with that! While I have plenty of new recipes to share with you, my Friday post will be a round-up of my favorite fall recipes around the blog world. I hope you have a great Wednesday and see you soon!