Tag: grain free

Mini Apple Pies

Mini Apple Pies

I never liked apple pie as a kid. Any time I tried it something about the texture of the apples was never quite right to me. They would be partially crunchy still and half gooey

Ingredients:

This apple filling 

4 oz cream cheese

1 cup mozzarella cheese

1 egg

1/4 cup granular swerve

4 tbsp coconut flour

1 1/4 cup almond flour

1 tbsp cinnamon

Dash of salt

Directions:

1. Preheat oven to 400°. Make apple filling.

2. In a large microwavable mixing bowl, combine mozzarella and cream cheese. Microwave for 30 seconds to a minute, until cheese begins to melt.

3. Remove from microwave and vigorously stir with fork.

4. Add egg and stir.

5. Add swerve, cinnamon, salt, coconut flour, and almond flour. Mix together until doughy. You will need to knead with your hands towards the end.

6. Using a folded piece of parchment paper and rolling pin, pull a small ball of dough out. Roll the dough into a rectangle shape about 1/4 inch thick.

7. Spoon a large spoonful of apples into the middle. Using the parchment paper, fold the sides of the dough over the apples, enveloping them in a pouch. Set aside on baking sheet with parchment paper.

8. Repeat steps 6 and 7 until dough is used up.

9. Bake for 20 minutes.

10. Enjoy.

Quick Pancake Mix (grain-free)

Quick Pancake Mix (grain-free)

Ingredients:

1 1/2 cups almond flour

1/2 tsp baking powder

1/4 tsp salt

1 egg

1 tbsp heavy whipping cream

1/2 cup almond milk

1/4 tsp vanilla

1/2 tbsp cinnamon

Directions:

1. Whisk ingredients together well with a fork or whisk.

2. Using a container with a pour spout or large spoon, pour onto griddle or nonstick pan. Cook on medium heat until batter becomes bubbly throughout.

3. Flip and cook 1-2 more minutes. Remove from pan.

We usually just top these with butter, but the possibilities are vast–you can use whipped cream, fruit, maple syrup, honey, or cinnamon butter!

Lemon Raspberry Crumble

Lemon Raspberry Crumble

My kids love berries, I love berries. We all love berries. Sometimes you just gotta have some berries.

Disclosure: some of the supplies linked are affiliate links, meaning that, at no additional cost to you, I will receive a commission if you use this link to make a purchase. As an Amazon Associate I earn from qualifying purchases.

Ingredients:

For the crust:

3 cups almond flour

1/4 tsp baking powder

1 egg

1 stick of butter (1/2 cup)

1/2 cup granulated Swerve

1/4 tsp lemon extract

dash of salt

Raspberry Filling:

16 oz raspberries

1/4 cup granulated Swerve

1 tbsp butter

Crumble Topping:

4 tbsp butter

1/2 cup almond flour

dash of salt

1/4 cup granulated swerve

1/4 tsp lemon extract

Directions:

  1. Preheat oven to 400°.
  2. In a large mixing bowl, melt butter. Add egg and lemon extract and whisk with a fork. Add dry ingredients and combine well. 
  3. Line a small baking pan with parchment paper or grease with butter. Flatten batter mixture into the bottom of the pan evenly. Bake for 15 minutes. 
  4. In a small pot, combine butter, swerve, and raspberries. Cook for 10-15 minutes to remove some of the water and create a syrup.
  5. In your mixing bowl, melt butter. Add lemon extract, swerve, almond flour, and salt.
  6. Remove raspberries from heat and allow to cool a little bit. Remove crust from oven. Once the raspberries have cooled a little bit, pour over crust. 
  7. Add crumble mixture over the top. Bake for 15 minutes. 
  8. Remove from oven and allow to cool. Enjoy!