Fall in colors. Part 1

We have been to many places for the last couple of weeks, and I just want to share our Connecticut fall with you. It is really very pretty and super warm this year.

We went to the local farm to pick up apples and had a great time that day.

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When I look at these pictures I feel like my favorite color is orange, my favorite flavor is pumpkin, my favorite season is fall.

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We picked a lot of apples and I am going to share some apple recipes here soon.

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Feeding the animals is my kid’s favorite part

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These three little pigs always make me smile:

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Here are some more fall colors:

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I wish we could live in the fall forever.

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Stuffed Sweet Potato.

The Holiday Season is coming and I already started experimenting with different recipes to be ready in time. It is so much easier to try different recipes before and pick your favorite ones for the holiday table.

Last week we have been to the Apple Farm and brought home 5 pounds of apples. This was one of the reasons to make something with apples.

The recipe I am sharing today is surprisingly good and delicious. It has all the fall holiday flavors and during the cooking your kitchen will smell like the fall harvest for a long time.

Just a little note. My potatoes were a little dry, so next time I might need to use more coconut oil, or apple sauce.

This dish will definitely work for Thanksgiving Dinner, as a side dish.

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Stuffed Sweet Potato.

5 sweet potatoes

2 tablespoons coconut oil
2 tablespoons applesauce
2 tablespoons maple syrup
1/4 cup chopped pecans
1/4 cup dried cranberries
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 pinch salt
Preheat oven to 400
Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato.
 Slice potato as thinly as you can.
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Rub them with a little coconut oil.
Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients.
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Carefully try to push some of the stuffing mixture between the slices.
Pile the remaining stuffing on top of each potato.
Drizzle any remaining liquid over the potatoes.
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Cover the dish with foil and bake for 40 minutes.
Remove the foil and bake for another 10 – 15 minutes, being careful not to burn the topping.
Allow to cool for 5 minutes before serving.
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Apple Pie.

I was waiting for this moment the whole summer: to make an apple pie. Apple season started early this year, but I didn’t crave for apple pie until last week. It happened one afternoon, it was chilly outside and I just wanted to have a bite of warm cinnamon apple pie. I didn’t want to make the regular apple pie, it should have been healthy version of my favorite fall dessert.

So I took all the ingredients out and found out that we have only 2 apples left. I didn’t want to wait till the next day, to go and get more apples, so I used some pears in my pie too, and it worked great, and helped me not to use sugar in the filling at all.

The crust turned out really good, and you couldn’t say it was made of oat and coconut flour and coconut butter.

It tasted like the regular apple pie, but I knew, it was made the healthy way, and to my surprise it was finished in 1 hour. Looks like I am not the only fan of apple pies here.

The recipe is gluten free. I used eggs for the crust but feel free to use the egg replacement to make the recipe completely vegan.

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Healthy Apple Pie ( Gluten Free).

Ingredients:

1 cup oat flour

1/2 cup coconut flour

2 tsp. baking powder

3 tbsp. coconut sugar

pinch of sea salt

2 eggs

1/2 cup coconut butter.

Filling:

2 sliced apples

2 sliced pears

1/2 cup water

1 tsp arrowroot powder

1tsp cinnamon

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1.Combine the first 6 ingredients in a food processor. It will be pretty dry.  Then start to add coconut butter until the mixture forms into a dough.  Roll out the dough and place it in pie pan.

2. For the filling combine all the ingredients and simmer it on the pan on the low heat, stirring every once in a while. It should be ready in 10 minutes.

3. Preheat oven to 170C [340F]. Fill  the crust with apple mixture – making sure to spread fruit evenly and fill any gaps.

4. Bake for 50-60 minutes on a middle rack until golden and bubbly.

5. Let it cool for 10-15 minutes. Enjoy!!!!

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