I have been trying to incorporate this food into as many things as possible lately. Did you know it is considered a superfood? It has so many health benefits, which you can read about in my post here. In this recipe it helps give the apple layer a less runny consistency, and acts as a binder. It’s such a versatile ingredient. I use it in so many things!
I was first introduced to using grassfed gelatin by Lauren from Empowered Sustenance. If you haven’t checked out her blog yet you should. She’s great, and maybe a genius (have you seen her recipe for cauliflower wraps??). Yep genius.
Ok enough talking. More eating. I hope you like this one! Let me know what you think.
And as always I would be thrilled if you visited me on my social media pages: Instagram, Facebook, Pinterest and Twitter.
Until next time, happy eating everyone!
Paleo Cinnamon Apple Bars with Gelatin
(SCD, GAPS, Paleo, Dessert, Gelatin)
Ingredients
Filling Ingredients
- 5 cups apples, chopped and peeled (these will shrink when you cook them)
- 1 tbsp ground cinnamon
- 1 tsp organic vanilla extract
- 1 tbsp lemon juice or orange juice
- 2 tbsp honey
- 2 scoops Vital Proteins Collagen Peptides (the blue container)
Crust Ingredients
- 1 1/2 cups almond flour
- 1 1/2 cups ground pecans/ pecan flour
- 1/4 cup grassfed butter or coconut oil
- 1/4 cup honey
- 1 tbsp organic vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup almond flour or finely shredded coconut
- 1 tbsp zest from one orange
Instructions
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Peel the apples and cut into pieces
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Fill a sauce pan with a thin layer (~1cm) of water and place on medium heat on the stove
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Fill sauce pan with chopped apples and cook for ~20 mins or until the apples are soft
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Preheat your oven to 350 F
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While your apples are cooking start the crust by adding the crust ingredients to your sand up mixer bowl (except for the additional 1/2 cup almond flour and orange zest) and blend on low until smooth
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Take approximately 2/3 of your crust mixture and press into the bottom of an 8x8 pan so that you have a layer about 1cm thick
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Place the pan in oven and bake for 10 minutes or until crust edge turns golden brown
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Once the apples are soft enough remove them from the pot, using a slotted spoon (try and limit the amount of liquid that you get) and place them in a large bowl
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Add the ground cinnamon, vanilla, honey, lemon juice and gelatin to the apples and blend with a pastry blender so that apples become further chopped and the gelatin dissolves
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Once the bottom crust is done, remove from oven and cover with your apple layer
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Add the 1/2 cup almond flour and orange zest to the remaining crust ingredients and blend well spoon or pastry blender. You should get a more crumbly texture at this point (add a bit more almond flour if you don't)
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Top the apples with your remaining crust ingredients
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Place in oven for another 15-20 minutes or until the top layer becomes a golden brown
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Let the dish cool for a few minutes before enjoying
Recipe Notes
Optional: Top with SCD legal yogurt
Optional additions: Instead of using an additional 1/3 cup almond flour to make the crust more crumbly you could use 1/3 cup shredded coconut for a different flavour
