There’s nothing more warming and wonderful than a traditional apple bake to warm you through in the winter. This is a recipe for a traditional apple bake with a twist – its dairy, refined sugar, egg and gluten free! Treat yourself to a little slice of heaven.

Ingredients

• 5 Apples
•  2 tsp Gluten Free Baking Powder
• 125gr Raisins (1 cup water to soak)
• 4 tsp Ground Cinnamon
• 135gr Flaked Almonds
•  1/2 tsp Sea Salt
• 60gr Flaked Coconut
•  1/2 cup Raisin Water
• 2 Tbsp Coconut Flour
• 185gr Coconut Butter
• 1/4 cup milled Chia Seeds
• 1 cup Coconut Milk
• 1 1/4 cup Quinoa Flour
• 3 tsp Vanilla Essence
• 1 1/4 cup Coconut Sugar
• 1 cup Water
• 3 tsp (15ml) Xanthum Gum
• 3 Tbsp Coconut Sugar mixed with
• 1tsp cinnamon for sprinkling

Method

1. Preheat Oven to 180C
2. Soak Raisins in 1 cup lukewarm water.
3. Peel and core apples and cut into approx 1cm cubes or slightly bigger.
4. In a large mixing bowl sift together Coconut Flour, Milled Chia,Quinoa Flour, Gluten Free Baking Powder, Ground Cinnamon, Sea Salt, Coconut Sugar and Xantum Gum. Mix through very well.
5. To the above mixture add Flaked Almonds and Flaked Coconut, mix.
6. In a heavy based saucepan gently heat Coconut Butter till liquid.
7. To Coconut Butter add Water, Vanilla Essence, Coconut Milk and 1/2 cup Raisin Water.
8. Add Apple pieces and Raisins to dry ingredients.
9. Make a well in the centre of mixed dry ingredients and add liquid mixture stiring and gradually drawing in all dry ingredients.
10. Line a deep non stick Baking Tray with Baking Parchment and lightly grease with Coconut Butter.
11. Empty mixture into lined Baking Tray and spread lightly to cover tray.
12. Sprinkle with Coconut Sugar and Cinnamon.
13. Place in oven and bake for approx 15 minutes.
14. Remove from oven, turn out onto a cooling rack and allow to cool.
15. Place on cake platter.

Serving suggestions:

Can be served topped with my delicious Vanilla Cashew Nut Cream and drizzled with warm Manuka Honey!

I wish you good health!

Consult your doctor or health care practitioner for any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.

Cinnamon Winter Warmer

The post Angelique’s Apple Bake appeared first on London Nutritionist - Angelique Panagos, DipION FdSc mBANT CNHC.

Serves 6

Ingredients

900g butternut squash- peeled, seeded & chopped into 20cm cubes.

1 garlic clove, crushed

2 tbspn olive oil

3 tsp cinnamon

2x400g can chickpeas, drained

½ red onion, thinly sliced

1 large bunch coriander, roughly chopped

Steamed spinach to serve

Ground black pepper

For the tahini dressing

1 garlic clove, crushed

3 tbsp tahini paste

Juice of 1 lemon

Method

1. Preheat oven to 200 C.
2.  Toss the squash in the olive oil and season with the crushed garlic and cinnamon. Place in a roasting tin and roast till soft.
3. Place in a roasting tin and roast till soft.
4. Meanwhile rinse and drain the chickpeas and pour them chickpeas into a saucepan with 150ml water. Bring to the boil over a medium heat. Cook to soften slightly and warm through.
5. Bring the water and chickpeas to the boil over a medium heat. Cook to soften slightly and warm through.
6. While the chickpeas are simmering add spinach to a pan with water and wilt for 2-3mins.
7. Drain and set aside the chickpeas.
8. In a large bowl gently toss the butternut squash, chickpeas, wilted spinach, onion and coriander. Add black pepper to season and tahini dressing to taste.

Tahini dressing

1. In a bowl add the tahini paste, crushed garlic and lemon juice.
2. Use a fork to whisk and mix well and add up to 5tbspn of cold water as you go along.
3. Whisk until the consistency of the dressing is somewhere between single and double cream.

I wish you good health!

Consult your doctor or health care practitioner for any health problems, before embarking on any new health
regimes, using any supplements or before making any changes in prescribed medications or food programmes.

Cinnamon Dairy free Gluten-Free Sugar Free Sugar free farm vegan

The post Cinnamon Butternut Squash with Chickpeas appeared first on London Nutritionist - Angelique Panagos, DipION FdSc mBANT CNHC.