Paleo Pumpkin and Apple Bake

This grain free, dairy free, and refined sugar free pumpkin and apple bake is the perfect fall brunch dish! It blends late-summer apples with early fall pumpkin and the best part: it's seriously so easy to make.

I know what you're thinking.
"It's not even fall yet!"

I know, I know. It's still warm and we're still holding on to those summer nights but fall is on our heals and I am so excited

Crisp air. Crunchy leaves. Oversized sweaters. Warm boots. 

Sigh. I am completely enamoured with fall here in Colorado and I couldn't wait one more second to share this recipe with you. It's reminiscent of all the things I love and I think you'll really enjoy making it!

I made this in my cast iron, but you could also bake it in a 9x9 dish if you don't have a cast iron! 

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Paleo Pumpkin and Apple Bake

Ingredients

1/4 c grass fed butter or ghee
2 c almond flour
6 pastured eggs
3/4 c unsweetened almond milk
1/4 c pumpkin puree
1/4 c pure maple syrup
2 tsp pumpkin pie spice blend
1 tsp vanilla extract
1/2 tsp baking soda
2 green apples, cored and sliced thinly

Preheat oven to 400 degrees. Place the ghee or butter in the round cast iron skillet and place in preheating oven to melt. In large mixing bowl, add almond flour, eggs, almond milk, pumpkin, syrup, spices, vanilla, and baking soda. Mix until completely incorporated; batter should resemble pancake mix. Fold in sliced apples. Remove cast iron from the oven and pour in batter, then stir gently to blend in the melted butter. Bake for 25-30 minutes or until the top is golden and solid in the center. Allow to cool for five minutes.

You can top it with walnuts, pecans, dried cranberries, cinnamon, or pure maple syrup.


As always, if you make this recipe, please send me a photo or tag me on Facebook and Instagram!

Have a great week!

xo,

Cam

P.S. This recipe is loosely adapted from Health, Home, and Happiness. If you're looking for amazing GAPS recipes, she has some wonderful options!

Morning Glory Muffins + Fresh Start!

Today is the day! I'm sharing my latest passion project with you: Fresh StartFresh Start is an e-cookbook with fifteen breakfast recipes to start you day, with each recipe contributed by nutritionist and food bloggers for one common goal: supporting Nicole Body's fight against cancer. Nicole was diagnosed with rare Stage 3 Sarcoma cancer and is currently seeking specialized treatment in Houston, TX. This ebook came together in response to her rising medical costs and 100% of the proceeds go directly to her care. Your purchase supports Nicole and her husband, but if you'd like to give above and beyond, you can read her story and donate here.

So what's inside? The cookbook has three sections: drinks, savory, and sweet so you can find a recipe that fits your busy morning or something special to make on the weekend. You'll also find this Morning Glory Muffin recipe, but I'm also sharing it here fo' free! 

These muffs are grain free, gluten free, dairy free, refined sugar free, and even have some vegetables included! They're great for quick mornings or kid-friendly snacks!

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Morning Glory Muffins

Makes 12

Ingredients

2 eggs
3 T butter or ghee
3 T pure maple syrup
1 banana
2 T almond butter (I like to use Nuttzo!)
2 T dairy free milk
2 c blanched almond flour
3 tsp cinnamon
1 tsp baking soda
pinch of sea salt
1 medium carrot, shredded
1 small apple, shredded
1/2 zucchini, shredded and excess water squeezed out
1/4 c coconut flakes
4 scoops collagen, optional

Preheat oven to 350 and line muffin pan with silicone or paper cups. In stand up mixer, beat eggs and butter until creamy. Add maple syrup, banana, almond butter, and milk and mix until banana is fully mashed. Add almond flour, cinnamon, baking soda, and salt and mix. Add carrot, apple, zucchini, and coconut and mix gently, just until incorporated. Evenly distribute batter in muffin tin and bake for 25-30 minutes or until toothpick comes out clean. Store in an airtight container in the fridge. 


If you'd like to purchase Fresh Start, click "BUY NOW" below! Thank you SO much for loving and supporting Nicole in this way. Cancer is the worst, but faith > fear.

xo,

Cam


This post contains an affiliate link. LEMON & FIG holistic nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Other links may also be affiliate links not related to Amazon. When I include an affiliate link, it allows me to financially support free content, but your price stays the same.

Paleo "Cream of Wheat"

When I was growing up, my favorite breakfast was a bowl of Cream of Wheat with a ton of brown sugar and pancake syrup. It was a simple meal that unfortunately filled me up with gluten and sugar. I tend to avoid those things these days, but still hanker for the delicious breakfast some times.

Enter THIS RECIPE.

Oh my goodness. It's warm, lightly sweetened, and protein packed. What's the secret? 

Cauliflower.

I hear cauliflower is the new kale, and for all the right reasons. It's versatile, cheap, and takes on the flavors it's mixed with without being overpowering. That makes it the perfect vegetable addition to breakfast.

You can find pre-riced cauliflower at pretty much any grocery store these days or you can make your own.

Seriously, this breakfast is so easy!

Paleo "Cream of Wheat"

Serves 2-3

Ingredients
2 c riced cauliflower
1 c unsweetened almond milk
1 egg
1 large banana
1/2 c shredded coconut
2 scoops of collagen peptides, optional
1 tsp vanilla extract
1/2 tsp cinnamon
coconut oil or ghee

In a blender, combine all ingredients until smooth. Heat a large skillet on medium-high heat with enough cooking fat to coat the bottom of the pan. Pour blended mixture into skillet and cook for 5-7 minutes or until the cauliflower is fully, smooth, and most of the liquid is reduced. Top with cinnamon, coconut, maple syrup, honey, fruit, almond butter, or nuts!
 


Enjoy!

XO,

Cam