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
-
Peel the apples and cut into pieces
-
Fill a sauce pan with a thin layer (~1cm) of water and place on medium heat on the stove
-
Fill sauce pan with chopped apples and cook for ~20 mins or until the apples are soft
-
Preheat your oven to 350 F
-
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
-
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
-
Place the pan in oven and bake for 10 minutes or until crust edge turns golden brown
-
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
-
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
-
Once the bottom crust is done, remove from oven and cover with your apple layer
-
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)
-
Top the apples with your remaining crust ingredients
-
Place in oven for another 15-20 minutes or until the top layer becomes a golden brown
-
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
Hi there,I would like to give this recipe a try. However, my husband can't have pecans. Do you think it would be ok to just use all almond flour?Thanks
Oh yes I am sure that would work just fine! I have made crusts with just almond flour many times and they turn out great!Really any nut flour should work… I just haven't experimented with too many yetThanks for posting! Let me know how it turns out!
I just found your creative plantain bun recipe on Pinterest… brilliant recipe! I'm having fun exploring your other creative recipes, and am beyond flattered by your kind words about my blog in this post! If you ever want to guest post a recipe on Empowered Sustenance, give me a holler at lauren@empoweredsustenance.com
I just stumbled upon your website and I am so thankful I found it!! Your story is very similar to mine! I am very grateful for the scd diet as it is helping tremendously with my IBS/candida issues. I just made this recipe and it is OH SO GOOD!!!! Thank you for your creativity with food as I am not one to try things out myself!! I did add the shredded coconut and it was just perfect! I will be sure to try more of your recipes!
Lauren somehow I missed your comment when you posted a few months ago! Thanks so much for the comments 🙂
Thanks for your comment TamahB! Diet can make such a huge difference for people I am glad the SCD is working for you 🙂
I've just eaten and this would really hit the spot about now. Looks amazing! Definitely gonna have to try it out! Thanks :).
Would love to know if you try it! thanks for stopping by 🙂