I love desserts, I always want something a little sweet after dinner. But what fun is it to only have dessert after dinner? Wouldn’t it be nice to have with lunch or even for breakfast. I like to make my dessert recipes with natural sweetener like honey or maple syrup or sometimes I will use cane sugar depending on the recipe. With the ingredients I often use in my recipes my desserts are usually healthy enough to eat even for breakfast. Yesterday my lobster and I decided we wanted dessert for breakfast so I opened up my kitchen cupboards and created a Maple Apple Crisp.
Maple Apple Crisp
Preheat oven to 350
- 7-9 apples peeled, cored and sliced (I use Macintosh)
- 1/8 cup cane sugar
- 1 Tbsp melted butter (replace with coconut oil for dairy free)
- 2 tsp cinnamon
- 2 tsp lemon juice
Mix ingredients together until apples are coated in butter mixture and put in baking dish ( I use an 8×8 size). In a separate bowl add ingredients for the topping.
- 1 cup oats
- 1/2 cup almond flour
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup maple syrup
Mix topping ingredients together until well blended and crumbly. Sprinkle on top of apples.
Bake for 20-30 minutes or until apples are tender. Serve on its own or in a bowl with milk!
Of course I completely forgot to take any pictures of the end result because I was so excited about the ghost walk we had booked for later in the evening. Presented by Ghost Walks my lobster and I were ready for a night of history and ghosts stories
We were not disappointed. It was the first time we had been on a ghost walk and it was amazing. We had a 90 minute tour of the building that consisted of history lessons and stories of ghost activity within the building.
Definitely something to try again next year. For now that is two more items off the Fall Fun Activity List.
Last year I wanted to try make pumpkin muffins but just did not have the time. This year I added it to the Fall Fun activity list and made the time.
I decided to take my banana muffin recipe and just replace the bananas with pumpkin. It worked out that I had extra pumpkin pie filling from making tarts which just happened to be the amount I needed…it was fate.
- 1 1/2 cups spelt flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup maple syrup
- 1/4 cup coconut oil (softened or melted)
- 2 large eggs (beaten)
- 1 tsp vanilla
- 1/4 cup of apple sauce
- 1 1/2 cups pumpkin filling
- Preheat oven to 350 degrees. Line a standard 12 cup muffin pan with paper liners or grease pan. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Make a well in centre of flour mixture. In well, mix together maple syrup, coconut oil, eggs, vanilla, apple sauce, and pumpkin filling. Stir together, do not over mix. Spoon batter into muffin tray.
- Bake until a toothpick inserted in centre of a muffin comes out clean, 25-30 minutes. Remove muffins from pan and let cool.
They tasted delicious; very light and fluffy. I think I enjoyed them more than the regular banana recipe. This recipe is definitely a keeper for our family.
I love almonds. Almonds are actually a seed from almond trees but are often referred to as tree nuts. I find their flavour delicious so I tend to use them often. I have them with snacks, I use them in baking and salads, and on rare occasions for dinner. A favourite snack of mine is a banana with a handful of almonds….mmmm. Tonight I decided to make almond chicken. I put together my favourite flavours, threw in some chicken and voila dinner was created. Try it for yourself.
* 4 Tbsp extra-virgin olive oil
* 2 Tbsp maple syrup
* 1/2 tsp cinnamon
* 1 cup chopped almonds
* 1/2 cup ground flaxseeds or flax meal
* 6-7 medium boneless skinless chicken breasts
1. Preheat oven to 375*. Prepare. Greased baking sheet.
2. In a shallow dish, combine oil, maple syrup, and cinnamon. In a separate plate, combine almonds and flaxseeds
3. Dip the chicken into the oil mixture spreading evenly to coat both sides. Next dip the chicken into the almond mixture, pressing lightly to coat on both sides. Place the chicken on the baking sheet.
4. Bake for approximately 20 minutes or until juices run clean.