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!
Paleo Pumpkin and Apple Bake
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!
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!